Corn Cakes with Tomato Avocado Relish

Appetizers Recipes Vegetarian

 

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Summer is officially here!  These corn cakes are the first dish I make every year around this time to kick off the season. They have all the flavors of summer combined into one delicious dish.  We usually eat them as a meal all on their own but recently I made them to go with my Grilled Vegetables over Farro it was the perfect match.  What is the one dish you make to kick off summer?  

Corn Cakes with Tomato Avocado Relish
Serves 4
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Prep Time
25 min
Cook Time
15 min
Prep Time
25 min
Cook Time
15 min
For the cor cakes
  1. 3 ear yellow corn
  2. 1 cup all-purpose flour
  3. 1/2 cup cornmeal
  4. 1/4 cup red onion, finely diced
  5. 1/4 cup thinly sliced fresh basil
  6. 1 tbsp. diced jalapeno
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Grilled Summer Vegetable Salad Over Farro

Condiments and Dressings Recipes Salads Vegetarian

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I am so excited to share this recipe with you guys today.  Now that summertime is almost here that means an ample supply of fresh vegetables.  Grilled vegetables, at least twice a week, are a must in our house.  I am always trying to come up with new ways to serve them.  My first thought was to try to create a grilled vegetable salad.  Then, I thought why not serve the grilled veggie over farro, it’s the perfect grain to soak up all the flavor of a vinaigrette.  This is now my favorite way to eat my veggie.   

 

Miranda 2

Grilled Summer Vegetable Salad over Farro
Serves 4
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
For the grilled vegetables
  1. 1/2 lb. Asparagus
  2. 1 Red Pepper
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Stovetop Mac and Cheese

Main Dishes Pasta Quick Weeknight Meals Quick Weeknight Meals Recipes Vegetarian

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This is one of those recipes where after you make it for the first time you want to kick yourself for not making it sooner!   This recipe is extremely versatile.  It can easily be a delicious side to accompany any meal or it can be the main dish.  You can add a number of ingredients to make this a very quick dinner.  Some of my favorite things to add to this pasta are: Ham and peas, grilled or leftover chicken and frozen broccoli, sauteed onions and bell peppers or steamed squash and zucchini.   The possibilities are endless.  Leave a comment letting me know how you served this dish and what you added to it.  

Stovetop Mac and Cheese
Serves 6
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. 1 lb. pasta (any shape will do)
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Creamy Broccoli Pesto

Main Dishes Pasta Quick Weeknight Meals Vegetarian
 
 
What’s your favorite vegetable? We love broccoli in our house, we have it at least once a week. I usually steam it with a little garlic, butter, salt and pepper. While searching for new ways to cook broccoli I stumbled upon this recipe from Smitten Kitchen, if you have not seen her blog I highly recommend it, she is amazing!
 
I have to admit I was a little nervous to make this dish, I was worried it would taste like broccoli soup but I it did not taste that way at all!! This was a very tasty dinner, Jacob and Lucy ate it up! It was also really quick to prepare, plus if you use the same pot to cook everything, as instructed, you only have to clean the pot and the blender or food processor! Enjoy!

 
 

creamy broccoli pesto

Ingredients

1 pound broccoli
1 pound dried pasta
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, minced 
1/2 teaspoon table salt
Freshly ground black pepper 
A pinch of red pepper flakes
4 tablespoons heavy cream
1/2 cup Grated parmesan, to serveDirections

Bring a large pot of salted water to boil for your pasta.
 
Remove broccoli florets from stems and chop into medium florets. Peel stems with a vegetable peeler and slice them into 1/2-inch segments.
Add the broccoli and stems to the boiling water (you can also use a steam basket cover with a lid for 5 to 6 minutes) or par-boil (for 3 to 5 minutes) your broccoli florets and stems until just tender.  Using a slotted spoon remove the broccoli and set aside.
 
Add pasta to water and cook 6 to 8 minutes until al dente. Before draining pasta, reserve a cup of pasta cooking water and set it aside. Drain pasta.
 
Return the pot to the stove melt butter and olive oil together over medium heat. Add the onion and reduce to medium-low, sauteing it until tender, about 7 minutes. Add garlic and cook for another two minutes. Add steamed broccoli, red pepper flakes, salt and black pepper turn the heat back up to medium-high, cooking it with the onion and garlic until broccoli is warmed through. Pour cream over mixture and let cook for 30 seconds.
 
Transfer broccoli mixture to a blender or food processor and blend in short bursts until it’s finely chopped and a little sauce. Add all of the cream add the reserved pasta water little at a time until desired consistency. 
 
Add the broccoli sauce and drained pasta back to the pot to combine. Cook over medium-high for 1 to 2 minutes, tossing the mixture so that it evenly coats. Add the parmesan cheese before serving.
 
 
Slightly adapted from: Smitten Kitchen
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