One of the best things about summer is the fact that you can grill EVERYTHING! Corn is sooo much better a bit charred on the grill. Here is an easy, fun, alternative summer salad!
3 ears of white corn, shucked, husked, and cleaned
3 yellow squash, cut in half lengthwise and seeded
2 roma tomatoes, seeded, and chopped
1 small red onion, finely chopped
1/3 cup basil, chopped
3 tablespoons pomegranate vinegar
3 tablespoons extra virgin olive oil, plus extra for drizzling vegetables
1/2 teaspoon honey (optional)
Salt and pepper, to taste
Preheat outdoor grill to high heat and lightly coat grill grates with oil. Conversely, if you don’t have an outdoor barbecue setup, an indoor grill pan works great, too! Just heat grill pan over high heat.
Drizzle extra virgin olive on corn and squash. Place corn and squash (cut side down) on the grill. Cook until the kernels are tender and slightly charred, turning occasionally, about 20 minutes. Cook squash until slightly tender and also slightly charred, about 5 to 10 minutes, turning 30 to 45 degrees to get perfect grill marks half way during the grilling process.
While the vegetables are cooling, whisk together the pomegranate vinegar, olive oil, honey, salt and pepper in a small bowl.
When the corn is cool, cut the kernels off the cob, cutting close to the cob with a sharp knife. Cut the squash into half inch dices. Place basil, corn, and squash into a large bowl. Pour dressing over vegetables and toss to combine. Serve cold or at room temperature.
Makes 4 servings.
recipe and photo via Hungry Foodies Pharmacy
this is totally my kind of lunch recipe. a bunch of flavorful foods mixed together in a bowl. i LOVE chick peas- a used to eat them by the can when i was young (weird, but true!)
1 can of chickpeas (about 15 oz), rinsed and drained
1 can of artichokes, roughly chopped
1/2 cup of kalamata olives, roughly chopped
1/2 cup of feta (I used reduced fat), diced
1/2 cup of sun-dried tomatoes, chopped
2 tbls basil, chopped
1 – 2 tbls extra virgin olive oil
1 tbls red wine vinegar
1 tbls lemon juice, optional (just add a little vinegar if you don’t have lemon)
Salt & Pepper to taste
Combine all of the ingredients in a large bowl and stir together. Add salt & pepper to taste. Refrigerate and serve cold or at room temperature.
photo and recipe via Sugar Cooking
another yummy chickpea recipe
we are HUGE fans of red beets in my house. my toddler gobbles them up which makes me so so happy because they are super nutritious. one of my fave recipes is Ukranian Borscht!
i’m always on the lookout for new red beet recipes. i found this one on foodchannel.com. it is just my style- easy and light!
1/4 cup raspberry vinegar
1/4 cup orange juice
1/4 cup olive oil
1/2 teaspoon sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3 pounds fresh red and golden beets
1 cup thinly sliced red onion
2 large navel oranges, peeled, sliced into 1/4-inch wheels, and quartered
Zest of 2 oranges
2 cups salad greens
1/2 cup crumbled bleu cheese
3/4 cup pecans, lightly toasted
To prepare vinaigrette, combine vinegar, orange juice, oil, sugar, salt and pepper in bowl; whisk to blend. Reserve.
Trim beets. Simmer uncovered in salted boiling water for 45 to 60 minutes, or until beets are tender; drain.
Peel beets and slice into ¼-inch slices. Combine sliced beets, red onion, orange slices and orange zest in large bowl with reserved vinaigrette; toss to blend.
To serve, arrange lettuce on platter and top with beet mixture. Garnish salad with crumbled bleu cheese and pecans.
now that i am healthy again (i had a nasty stomach bug over the weekend!)…i am going to start eating healthy again. i had lost 2 lbs once i starting making nutritious salads for lunch, so here is one more on my list to try! (i have a fruit drawer full of oranges so i’m going to substitute for the tangelos)
5-6 small (golfball size) heirloom tomatoes, slightly under ripe
Handful of fresh, flat leaf parsley
Juice from one lemon
Coarse sea salt
Cracked black pepper
3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons water
Pinch dried tarragon
Pinch red pepper flakes
Some grated Romano cheese
Remove tangelo peel with knife, getting as much of orange rind off as possible without damaging fruit. Slice into about 4 discs per fruit. Arrange slices on a plate and set aside.
Chop parsley, slice avocado and cut tomatoes into quarters or halves, depending on size. Place in large mixing bowl and set aside.
Combine olive oil, apple cider vinegar, about 1/4 teaspoon salt, some cracked black pepper, pinch of tarragon, lemon juice and water in a lidded vessel and shake vigorously until well combined. Pour dressing over veggies in bowl; add Romano cheese and a pinch of red pepper flakes and toss until evenly coated.
Pile contents of bowl atop sliced fruit and top with an additional sprinkle of sea salt.
recipe and photo by honestfare.com
another fun salad to try for lunch. i have 13 lbs to lose and am going to be eating salads A LOT!!
Boil the lentils until they are tender, rinse under cold running water and reserve.
In a bowl, mix the onions and finely chopped peppers, corn, tomato halves, some leaves of curly endive and the cold lentils; reserve in the refrigerator until serving time.
recipe and photo by delicooks.com
this is on our menu for lunch tomorrow. my toddler LOVES olives, chickpeas, and cherry tomatoes so i think she will really enjoy her lunch. i love recipes where you just mix ingredients together and you are done!
Two cans of chickpeas, rinsed and drained
1/2 cup+ roasted red and/or yellow peppers, chopped
1/4 cup sliced kalamata olives
1/3 cup sliced Cherry tomatoes,
Small bunch of parsley, chopped
Juice of one lemon
Salt and pepper
Combine all the ingredients, season with salt and pepper, drizzle with olive oil and squeeze a lemon over it all. Mix, and you’re done!
recipe and photo by cookieandkate.com
a quick/easy/yummy lunch idea. this salad looks fresh and delicious, but i’ll skip the cashews and peanuts (i am not a fan of nuts on most things!)
100g bean thread (mung bean vermicelli) noodles
300g medium cooked or green (raw) prawns
1/2 cup mint leaves, roughly chopped
1 Lebanese cucumber, seeded and diced
80g dry roasted cashews or peanuts, roughly chopped
30ml lime juice (from 1 small-medium lime)
1/4 tsp sesame oil
3 tsp Thai fish sauce
3 tsp grated palm sugar or brown sugar
1 small red chilli, finely chopped
1. To make the dressing: combine all dressingingredients in a screw-top jar, shake and set aside.
2. Place vermicelli in a heatproof bowl, cover with boiling water and soak until just tender (about 5 minutes), then rinse under cold water and drain well.
3. If using green prawns, peel and devein the prawns, then quickly sear them in a little vegetable oil, over high heat, until just cooked, about 2 minutes each side.
3. Combine the vermicelli noodles, prawns, mint and cucumber in a large bowl and toss through the dressing.
4. Spoon onto a plate, sprinkle with cashews or peanuts, and serve.
recipe from ooh-look.blogspot.com
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