I came across this when I was looking for ways to eat up some of the delicious corn we’ve been getting! It comes together pretty fast but it does make the counter a mess-you’ve been warned! I love the smokiness from the bacon and the creaminess from the potato of corn chowder-give it a try!
2 tbp olive oil
3 slices bacon, cut into 1/2 inch pieces
1/2 pound red or white boiling potatoes, peeled and cut into 1/2 inch cubes
1 red bell pepper, cut into 1/2 inch pieces
3 cups fresh corn kernels (5-6 ears)
1 small red onion, halved and thinly sliced
1 tbsp cider vinegar
red pepper flakes
Heat oil over medium low heat. Add bacon and cook until crisp, about 5 minutes. Transfer bacon to a paper towel to allow the fat to drain. To the bacon grease, add the potatoes and cook. Toss occasionally but let cook until browned, 5 to 7 minutes. Add in bell pepper and season with salt. Cook about 5 minutes more, until both are tender. Add in corn and cook until hot, 3 to 5 minutes. Transfer to a large bowl and toss with onion, vinegar and bacon. Season to taste with salt and red pepper flakes. It’s great hot but is also delicious chilled.
In the spirit of this awesome weather and yesterday’s Summer Bucket List post, here are some of my favorite light and summery foods!
Kale with Blueberry Vinaigrette (shown with fried tofu)
Wild Rice Chicken Salad
Fresh Peas with Feta and Bacon
And let’s not forget the summer foods I do not make at home, the perennial deep fried buckeyes from the Ohio State fair. I recommend sharing the order of 5 😉
I have made this a few times and love how fast it is whip together a ‘girl dinner’ when M is at work late. It’s a big blast of flavor but packs in plenty of veg too!
Serves up to four as a side, one as a main (if you’re me)
1/2 lb untrimmed sugar snap peas
1/2 lb sliced Napa cabbage
4 medium radishes, quartered an thinly sliced
3 large scallions, sliced on the bias
1 tbsp toasted sesame seeds
For the gingery miso dressing:
1 tbsp fresh ginger, peeled
1 large garlic clove
2 tbsp yellow or white miso
1 tbsp honey
1/4 cup rice vinegar
3 tbsp olive oil (you can sub up to 2 tbsp toasted sesame oil but I ran out)
Bring a large pot of salted water to a boil. Boil the snap peas for 1 to 2 minutes until just barely cooked. Strain and run them under cold water to stop the cooking process. While that cools, mix the dressing in a bowl. Using a garlic press, mince both garlic and ginger, taking care to get the ginger juice in the bowl as well. Whisk in remaining dressing ingredients until well combined. Toss with veggies and serve immediately (storing this in the fridge caused the cabbage to wilt).
I did the thing I am not supposed to do. I went to the grocery store without a list. I know, but this came out of it! It is also a good way to use up some hard boiled eggs after Easter 😉 This is a really quick lunch and the dressing is just creamy enough to be incredibly satisfying but this salad still feels healthy!
1/4 cup mayonnaise
1/4 freshly grated parmesan
juice of one lemon
1 tsp Dijon mustard
1 tsp Worcestershire sauce
pinch of salt
generous twists of freshly ground black pepper
1/2 bunch kale, thinly sliced
2 chopped hard boiled eggs
1/3 small red or white onion, thinly sliced
Whisk together first 7 ingredients (thru black pepper) in the bottom of a large bowl. Toss kale, eggs and red onion in bowl to completely coat in dressing. Serve with croutons, if desired.
I served these peas with my regular salmon cakes recipe (please ignore that I ate two serving of salmon, it was a rough day ok?). M told me several times we needed to make these peas again. They are light and herby. This is probably the only time I think it WORTH IT to get the fresh herbs. No subbing the dried stuff, ok?
2 tsp unsalted butter, divided
2 green onions, thinly sliced
1 1/2 to 2 cups torn leaf lettuce
2 cups peas, frozen or freshly shelled pea pods
2 heaping tbsp chopped fresh mint leaves
1 tsp chopped fresh tarragon
1/2 tsp sugar
1/2 tsp salt
In a medium saucepan, heat 1 tsp butter over medium heat. Stir in scallions and lettuce. Cook for about 2 minutes or until the lettuce is slightly wilted.
Add the peas, mint, tarragon, sugar and salt. Stir to combine. Cover and cook until peas are tender, between 4 and 6 minutes. Turn off heat and stir in remaining tsp butter.
We made this salad over the weekend and took the whole thing outside to eat picnic style in our building’s front lawn. I probably eat a bigger volume than I’d like to admit but it was so very good. The dressing is tangy and the earthy flavors of the garbanzos and squash bounce really good off its zest.
1 to 1 1/2 pounds of butternut squash, cubed
3 tbsp olive oil
1/4 cup red wine vinegar
salt and pepper
2 tbsp chopped fresh dill
6 cups torn radicchio or red leaf lettuce
1 15.5 oz garbanzo beans
1 cup or 4 oz. crumbled feta cheese
1 granny slice apple, sliced
Preheat the oven to 450. Toss the squash, 1 tbsp olive oil, 1/2 tsp salt and 1/2 black pepper. Roast for about 25 to 30 minutes, stirring once.
In a large bowl, whisk 2 tbsp olive oil, vinegar, dill, 1/4 tsp salt and 1/4 tsp black pepper.
Add squash, lettuce, garbanzo beans, feta, apple and toss to combine.
1 1/2 cups cooked barley (I had the slow cooking kind, but pearl would be faster)
1 tbsp freshly grated lemon zest
1 tsbp mayonnaise
1 heaping tsp Dijon style mustard
6 tbsp olive oil
freshly ground black pepper
1 head cauliflower, cut into florets
1 15 oz can butter beans (they might be labeled gigante or corona beans)
1/2 cup parsley, chopped
2 tbsp fresh tarragon leaves, chopped
Whisk the lemon juice, mayo, mustard, and 5 tbsp of the olive oil together in a same bowl. Season to taste with salt and freshly ground black pepper (I probably used 1/2 teaspoon).
Heat remaining olive oil in a large dutch oven over medium heat. Cook cauliflower, turning occasionally, for 10 to 12 minutes or until it is browned in spots. Add 2 tbsp water, cover, and cook until tender-crisp, about 2 minutes more.
Transfer to a large bowl. Combine butter beans, parsley, tarragon, barley, and dressing. Toss to coat and serve immediately, while still warm.
I don’t know about you, but I am craving spring greens and fresh baby vegetables. I’ve been making this hearty salad to hold me over until then. While it more work that I would normally like in my salads, it is worth it. Beets, being root vegetables, are still cheap and easy to find and this is the time for citrus. (I’m still counting down the days for berries, don’t get me wrong.)
Winter Salad from Appetite for Reduction
3/4 cup freshly squeezed orange juice (4 small ones here in IL)
2 tbsp red wine vinegar
2 tbsp toasted sesame oil
1/8 tsp salt
1 tsp hot chili sauce (we use Sriracha with the rooster)
1 teaspoon finely grated or minced fresh ginger
1 pound beets
1 navel orange, cut into segments
2 cups cooked wild rice, slightly cooled
1/4 cup dried currants
2 cups red leaf lettuce, torn or cut into small peices
Slice the beets into small rounds, or if they are very thick, cut in half and slice into segments. Wrap in tin foil and roast at 450 for 50-60 minutes, until fork tender. While the beets roast, igorously shake together all the dressing ingredients in a mason jar. You can store leftovers in the fridge for up to a week. Pour dressing, wild rice, beets, currants, orange segments, and lettuce. Using tongs, toss together to coat. Serve immediately.