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
- 3 ear yellow corn
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup red onion, finely diced
- 1/4 cup thinly sliced fresh basil
- 1 tbsp. diced jalapeno
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.
Grilled Summer Vegetable Salad over Farro
- 1/2 lb. Asparagus
- 1 Red Pepper
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
- 1 lb. pasta (any shape will do)