Roasted Corn and Avocado Caprese Salad

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Oh, yeah, summer won’t be over that easily! This salad is very simple to put together and a perfect side dish (or even a full fledged meal).

Ingredients (serves 4)

  • 1-2 corn husks or 1 can of corn (on the cob is WAY better!)
  • 2-3 tbsp butter
  • Seasoning – I keep this open-ended, because it can be good with so many different flavorings. I chose a BBQ rub, comprised of chili powder, garlic powder, kosher salt, brown sugar, cayenne and Italian seasonings
  • 2 avocados, cubed
  • tomatoes, diced (I prefer cherry tomatoes, but that’s just my bag)
  • Kale leaves
  • Mozzarella cheese
  • Optional meats: salami, cubed chicken, salmon

Directions

Grill up the corn adding butter and seasonings toward the end of its roasting (after about 10 minutes). If it’s not grilling season, it’s just as easy to do this on a stove top, it just tastes better when it’s off the cob. Mix in with avocado, tomatoes, and any other toppings you’d like. I found that the butter coated the whole dish nicely and didn’t require any additional dressing, though I would recommend a squeeze of fresh lime over the whole thing. Enjoy!

Potato Green Bean Salad and Rustic Pesto

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It’s picnic season, and an all time favorite of mine is this gluten-free, super easy potato and green bean salad. This baby first came into my life during my inaugural Hipcooks class “Healthy, Fresh and Zingy 2“, and I’m happy to say it’s made many appearances over the past few years. The most time consuming part of this dish is boiling and cooling the potatoes, everything else is smooth sailing.

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Cucumber-Wrapped Lox

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Picture this: it’s Crafty Night at my house, friends are coming over in T-no time, and I have no appetizers prepared. What’s a girl to do? I pulled inspiration from the previous evening’s sushi making class, and thought of a visually pleasing, relatively quick snack: lox and cream cheese stuffed cucumber rolls. I feel so grateful that there’s a New Seasons just down the road from me, granting access to local, fresh vegetables meats and anything else to save a procrastinator like me. I picked up the ingredients to craft my masterpieces, and got rolling. Continue reading

Homemade beef meatballs

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First of all, let me just give the disclaimer that there will be a LOT more beef posts coming in the near future. I went in on a cow share this year, and this is now what my freezer currently looks like. I am a fairly conscious meat eater, choosing leaner meats and locally raised when I can, but my perspective may be permanently altered after having some of these Eckler Mountain Meats. The beef was raised on grass pasture, supplemented in the winter with the farmers’ own barley hay, oats, and alfalfa, and are corn-, antibiotic- and hormone-free. What’s that they say? The best things in life are free?

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Scallops with Salsa d’Acciughe e Rosamarino

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It’s no secret that one of my favorite places in the world is Hipcooks. I’ve written about them many a time, and am happy to say that I have recreated multiple dishes they taught me, but I think this one is my favorite. To ward off the initial scrunchy face syndrome, Hipcooks wisely calls the sauce for this dish “Salsa d’Acciughe e Rosamarino”, which has a lovely ring to it, rather than what it actually is: garlic, rosemary, lemon and anchovy sauce. No matter what, it’s delicious, so wipe that scrunch off your face, make this up and enjoy the hell out of it! Continue reading