Mexican-Inspired Street Corn
Serves 6Ingredients
12 ears of fresh sweet corn
1 cup of cashews (soak for at least 4 hours)
1/3 cup fresh lime juice
3 tbsp coconut milk
1/8 tsp sea salt
1/4 cup water
1/2 bunch chopped fresh cilantro
Hemp seeds to garnish
Preheat grill, on a gas grill medium/low heat is best.
Remove husks and silk from corn, leaving a bit of the stalks to hold onto when eating.
Prepare lime crema by combining cashews (drained) with lime juice, coconut milk, salt and water. Blend until creamy. Add additional water, one tablespoon at a time, if needed. Crema should be thin enough to easily pour, but not watery.
Grill corn over medium heat, turning often, until cooked through and slightly charred (see photos for reference).
Presentation is so much with this dish, so have fun with it: Place grilled corn on a platter, drizzle with crema, sprikle generously with cilantro, hemp seeds, and maldon salt. Enjoy!
Roasted Potato & Paprika Chickpea Salad
Serves 3-4 as a side dish, 2-3 as a main
Ingredients
12 small red potatoes or approximately 3.5 cups chopped
1.5 cups of cooked chickpeas (15 oz can, drained and rinsed)
2 tbsp paprika
1 tbsp coconut oil
1 small shallot, finely chopped
1 meyer lemon
1 large garlic clove, crushed
1/8 cup white wine vinegar
1/4 cup olive oil
1 tbsp finely chopped mint
1/4 tsp salt
6 cups baby arugula
Finishing salt
Fresh cracked pepper
Preheat oven to 375 degrees.
Wash potatoes and cut into quarters. Spread evenly on baking sheet and sprinkle with sea salt and fresh cracked pepper.
Place in oven and roast for 15 minutes. Turn potatoes to prevent burning and roast for 15 additional minutes or until crispy.
Place chickpeas on a baking sheet and sprinkle evenly with sea salt, paprika, and coconut oil. Shake pan and roll chickpeas around to coat them all evenly. Place in oven with potatoes to roast alongside for the last 15 minutes.
While potatoes/chickpeas are roasting, prepare dressing by combining shallot, lemon juice, garlic, mint, white wine vinegar, and olive oil. Mix well.
Combine arugula, potatoes, chickpeas in a large serving bowand dress to your preference. Give it a few tosses, add finishing salt to taste and serve warm!
Pineapple-Black Bean Guacamole
- Makes: 18 servings Serving Size: 2 tablespoons
Ingredients
2 medium avocados, halved, seeded, and peeled1/4 cup bottled green salsa (salsa verde)1 tablespoon sour cream1/2 cup finely chopped fresh pineapple or canned crushed pineapple, drained1/2 cup canned black beans, rinsed and drained1 fresh jalapeno chile pepper, seeded and minced2 tablespoons finely chopped red onion2 tablespoons chopped fresh cilantro1 tablespoon minced garlic1 tablespoon lime juice1/4 teaspoon salt1/4 teaspoon ground cumin1/4 cup shredded Monterey jack cheese
In a large bowl mash avocados. Stir in salsa and sour cream until combined. Stir in pineapple, beans, jalapeno, onion, cilantro, garlic, lime juice, salt, and cumin. Cover and chill for 2 hours or until ready to serve. Sprinkle with Monterey Jack cheese. If desired, sprinkle with cilantro and serve with tortilla chips.
2 medium avocados, halved, seeded, and peeled1/4 cup bottled green salsa (salsa verde)1 tablespoon sour cream1/2 cup finely chopped fresh pineapple or canned crushed pineapple, drained1/2 cup canned black beans, rinsed and drained1 fresh jalapeno chile pepper, seeded and minced2 tablespoons finely chopped red onion2 tablespoons chopped fresh cilantro1 tablespoon minced garlic1 tablespoon lime juice1/4 teaspoon salt1/4 teaspoon ground cumin1/4 cup shredded Monterey jack cheese
In a large bowl mash avocados. Stir in salsa and sour cream until combined. Stir in pineapple, beans, jalapeno, onion, cilantro, garlic, lime juice, salt, and cumin. Cover and chill for 2 hours or until ready to serve. Sprinkle with Monterey Jack cheese. If desired, sprinkle with cilantro and serve with tortilla chips.
ALMOND, BERRY, AND CHICKEN SPINACH SALAD
Serves: 2
INGREDIENTS
- 4 cups baby spinach (remove stems if desired)
- 1/2 cup fresh blueberries
- 1/2 cup fresh strawberries
- 1/2 cup clementine oranges
- 2-3 tablespoons feta cheese
- 2 tablespoons slivered almonds
- 1 large boneless, skinless chicken breast (plus olive oil, salt, and pepper)
DRESSING
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- Optional: squeeze of lemon, Mrs. Dash chicken grilling blends seasoning
INSTRUCTIONS
Prepare the fruits and lettuce by washing and completely drying.
Remove strawberry stems and slice them. Remove clementine skins and separate into sections.
Sprinkle both sides of the chicken breast with salt, pepper, and Mrs. Dash chicken grilling blends to taste.
Lightly coat your skillet with 2 to 3 teaspoons olive oil.
Preheat the skillet over medium-high heat until hot. Place the chicken in the skillet and then reduce the heat to medium and cook until the meat is no longer pink and the juices run clear, about 8 to 12 minutes.
As the chicken cooks, turn it occasionally so it browns evenly. If it starts to brown too quickly, reduce the heat to medium-low.
Meanwhile, combine all of the dressing ingredients into an airtight jar. Shake until well combined. Toss the dressing with the spinach. Add in the fruit and feta cheese and toss again. If desired squeeze some fresh lemon over the salad. Just about a teaspoon.
Toast the almonds in a small skillet over medium heat for about 1-2 minutes stirring constantly. Add the almonds to the salad.
Once the chicken is finished, remove from heat and slice or chop it. Let it cool and then add it to the salad.
Separate the salad onto two dishes and enjoy immediately.
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