Mexican Street Corn Salad
Here’s a fresh sweet-and-spicy salad from the Love and Lemons food blog. You can serve this as soon as it’s ready, or allow it to chill. It’s a great make-ahead option for cookouts and picnics! Serves 4. (more…)
Tagged: green onions
Orzo Salad with Heirloom Tomatoes and Herbs
Here’s another great recipe found on epicurious.com. This is simple way use up your abundant summer tomato shares. Heirloom tomatoes don’t keep fresh for as long as store bought tomatoes, but they taste so much better! Makes 6 servings. (more…)
Swiss Chard with Garbanzo Beans and Tomatoes
This recipe is an alternative to the “traditional” sautéed Swiss chard with garlic. Depending on whether you want to use the chard stems as well in the recipe (you can cut them up finely, or dice them), you may need about a quarter to half a cup of chicken stock. Start with ¼ cup and add more as needed to get the chard wilted, before adding the tomatoes and lemon juice. Serves 4 as a side dish. Enjoy!
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Sugar Snap Peas and Radishes
Compliments of Whole Foods, this recipe serves 6 and is good warm or cold, pairing well with roast lamb, ham, or fish. (more…)
Onions
Onions are part of the allium family of vegetables and herbs, which also includes chives, garlic, scallions, and leeks. Allium vegetables have been cultivated for centuries for their characteristic, pungent flavors and for their medicinal properties – these vegetables have been linked to a lower risk of certain cancers, including stomach and colorectal. A nutrient-dense food, onions are low in calories and high in beneficial nutrients like vitamins, minerals, and antioxidants. (more…)
South Beach Diet Gazpacho
Gazpacho is simple and refreshing soup usually served cold. And it uses all of the vegetables that we typically get in our summer CSA shares. This Gazpacho recipe comes from the South Beach Diet, and can be found on epicurious.com. Serves 2. (more…)
Cucumber Salad with Tahini and Soy Dressing
This is a delicious no-cook recipe found on the well nourished brain blog for those hot summer days!
My friend says to make the dressing in the tahini jar, omit the sunflower oil, sub
maple syrup for the mirin and off it goes! (more…)
Rainbow Carrot Stir-Fry
This colorful stir fry comes courtesy of the New York Times. The list of ingredients in stir-fry recipes can look long, even daunting. But the actual cooking goes very quickly, so it’s important to have everything prepped and within reach of your wok. Read through the recipe a couple of times before you begin cooking, because once you start, you won’t have time to refer to it. Serves 4. (more…)
Herbed Summer Squash and Potato Torte
This recipe was originally from Bon Appetit magazine, and found on epicurious.com. It is easy to assemble by layering the ingredients (although the directions sound complicated!). The recipe makes two pans so eat one tonight and freeze the other for another day. A mandolin makes short work of the preparations. (more…)
Ground Beef and Veggies
The recipe serves 4 and can be accompanied with a simple rice or couscous. (more…)