Have you tried any of these recipes?

Have you tried any of these recipes? If you have, please leave a comment to let me know how it worked for you and if you suggest any changes!

Thursday, July 19, 2012

Creamy Corn Pasta

I don't know what to call this dish.  "Creamy Corn Pasta" doesn't sound all that good; but it IS good!  The noodles you use are going to make a difference, and this recipe needs to be paired with a green.  It is very easy to make, light on the chopping, and doesn't take long at all.  Serves four.

Creamy Corn Pasta
A delicious July meal
When everything's fresh

  • 6 ears of fresh corn, shucked, with the kernels cut off the ear
  • 1 large shallot
  • 3 garlic cloves
  • red pepper flakes
  • black pepper
  • butter
  • 1 pint heavy cream
  • fresh thyme
  • Noodles
  1. Heat a large skillet, add butter (approx 2 Tbsp), add shallots.  Saute the shallots until they are translucent and aromatic.  Add garlic and saute 1 minute longer.  
  2. Add half of the corn to the pan and stir.  Meanwhile, in a blender, combine the rest of the corn and the cream until blended thoroughly.  
  3. When the corn is softened and some of the kernels are more golden, add the red pepper flakes, black pepper and fresh thyme to taste.  I'd add a dash of salt as well.
  4. Prepare the noodles according to the package directions.  (I like the King Soba Pumpkin Ginger Rice noodles for a gluten-free option with a great kick that complements this recipe.)
  5. Combine the creamy corn with the sauteed corn and heat, stirring until heated through and reduced a bit.
  6. Serve by topping a heap of noodles with the creamy corn.
This recipe is a little sweet, and is best paired with something a little bitter.  I tried it with kale, but should have added some vinegar to the kale.  This would also be good with artichokes or spinach.  For pork eaters, some crumbled bacon would be delicious on top.

I got the idea for this recipe from my mom who found herself with an absolutely gorgeous and robust bouquet of corn from a farmers market recently.  From what I hear, this recipe saves well for days!

Sunday, July 15, 2012

Avocado-Dill Tea Sandwiches

Sometimes you just need a few bites to satisfy you.  These dairy-free tea sandwiches are refreshing, fill you up and are a perfect party or picnic food.  I was introduced to these by my friend Megan, and have made them several times since.

Tiny Sandwiches
Perfect Accompaniment
And So Tasty Too!
  • 2 avocados
  • 1 Tbsp lemon juice
  • 1 Tbsp fresh chopped dill
  • 1 Tbsp fresh chopped mint
  • pinch of salt
  • 1/2 large cucumber, diced
  • sliced bread
  1. In a food processor, process the avocado and lemon juice until creamy.  
  2. Add the dill, mint and salt and continue processing.  
  3. Stir in the diced cucumber and spread on bread.  Make sure to use a serrated knife when cutting the sandwiches, as the avocado mixture will splurtch out if pressure is put on the bread.
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