It's a known fact that I don't cook. I can cook - it's just that a recipe has to sound really great for me to pull out the pots and pans. I stole this one from another blog I follow, "Running with Scissors."
I am definitely trying it. :)
Chipotle Corn Salad - serves 10-12 as a side dish
12 ears of fresh white or yellow corn, shucked and cut off the cob
1 pint cherry or grape tomatoes, halved
2 green onions, chopped
1 jalapeno, de-seeded and finely diced
3 tablespoons sour cream or creme fraiche (low or non-fat would work here, as well)
2 tablespoons red wine vinegar
1 tsp. chipotle chili powder
1 tsp. smoked paprika
salt and fresh ground black pepper, to taste
- Place cut corn into a large mixing bowl with halved tomatoes, green onions and diced jalapeno. In a small mixing bowl, combine sour cream & vinegar. Add chipotle & smoked paprika and whisk together thoroughly. Taste it at this point - adjust the heat or vinegar level and add your S&P to taste. Drizzle it over veggie mixture and mix thoroughly. Taste one more time and adjust seasonings, if needed. You can serve this immediately or cover & store in the fridge - this salad will last for several days and only get better
Another one I'm gonna try.
Spinach Mascarpone Pasta - serves 4 as a small entree or side dish - inspired by a recipe on bbcgoodfood.com
1 16 oz. box dried curly shaped pasta such as fusilli or cavatappi
1 6 oz. bag of pre-washed & prepped baby spinach leaves
6 oz. Mascarpone cheese
juice and zest of 2 lemons
6 tablespoons of finely grated Parmesan cheese + 2 tbsp. for garnish
2 tablespoons finely chopped chives, for garnish
salt & pepper, to taste
- Start a large pot of water to boil. When the water is up to a gently rolling boil, add pasta and cook to al dente according to the directions on the box.
- While pasta is cooking, set up a relatively large capacity food processor. To the processor add 3/4 of the bag of prepared baby spinach, Mascarpone cheese, lemon juice and 6 tablespoons of finely grated Parmesan cheese. Puree until smooth and well-incorporated. Set aside.
- When pasta is cooked to desired texture, drain and return pan to the stove and heat on low. Add pasta back to pot and add spinach sauce. At this point, taste your pasta and then salt & pepper to taste - keep in mind the finished dish will get a light sprinkle of the salty Parmesan on top right before serving. Stir in lemon zest and remaining baby spinach leaves and heat until pasta & sauce are warmed through and the spinach is just wilted. Divide into bowls, top with a sprinkle of chives & Parmesan cheese. Serve immediately.
And another:
Portobello, Broccoli, and Red Pepper Melts - serves 4
• 1 small head broccoli, cut into small florets (stalk discarded)
• 1 tablespoon olive oil
• Coarse salt and ground pepper
• 4 portobello mushrooms (stems removed), sliced 1/2 inch thick
• 2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick
• 1/4 cup light mayonnaise
• 2 tablespoons good quality pesto, olive or sun-dried tomato tapenade
• 4 thick slices crusty whole wheat, Ciabatta or country bread
• 1 cup shredded Mozzarella cheese
- Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
- Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
- Meanwhile, in a small bowl, combine mayonnaise and pesto or tapenade; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes. Serve immediately.
I used to make this all the time but used Chandler Mountain tomatoes instead of plum, and it is gooooood!!!!
Grilled Tomato, Basil, and Goat Cheese Sandwiches
Makes 4 servings
Bon Appétit
July 2002
1 16-ounce French-bread baguette
2/3 cup olive oil
8 large garlic cloves, finely chopped
1/2 cup chopped fresh basil
1 tablespoon chopped mixed fresh herbs (such as tarragon, thyme, and rosemary)
3/4 cup soft fresh goat cheese (plain, peppered, or herbed)
4 large plum tomatoes, thinly sliced into rounds
2 cups coarsely chopped pitted Mediterranean olives
Prepare barbecue (medium heat). Cut baguette crosswise in half. Cut each half lengthwise in half to form 4 pieces total. Combine oil, garlic, and herbs in small bowl. Brush all cut sides of bread with half of oil mixture.
Grill bread, cut sides down, until lightly toasted, about 1 minute. Remove from grill. Quickly spread cut sides of toast with goat cheese. Top with tomatoes and olives, dividing equally. Drizzle remaining oil mixture on top.
Return open-face sandwiches to grill. Cook until bottom sides are toasted, cheese melts, and tomatoes begin to soften, about 3 minutes. Cut each sandwich diagonally in half and serve.
