Jun 102013
 

My cooking club theme this month was “Tropical Foods”.  It would have been fun to skip off to Hawaii for a day, but we settled for a great meal of tropical foods in Boston.  At least the weather was almost tropical!

I made this Tropical Cole Slaw, inspired by a recipe which I found on a raw food vegan site.  Since I have a habit of making things a little too spicy lately, I left out the jalapeno.  This turned out to be a good move, and the red onion provided a sharp flavor.

We all enjoyed this slaw, and it was fun to use mangoes in a recipe.  If you’re groaning that they are hard to cut, I agree.  I recommend this video from Green Lite Bites which shows a decent method for cutting them.  There was still mango juice all over my kitchen counter, but it was worth it!

tropical cole slaw

 

 

Tropical Cole Slaw

4-5 c. shredded cabbage
1/2 c. shredded carrot
1/2 red onion, peeled and chopped
3 mangoes, peeled and cut into 1″ pieces
1 ripe avocado
Juice of 1 lime
2T chopped cilantro

Mix all ingredients in a large bowl.  Allow to sit in the refrigerator for at least 6 hours, or overnight.

-Adapted from “The Raw Difference”

Jun 042013
 

How would you like to throw a bag of vegetables in the microwave, open up two cans and drain, and have a fabulous salad ready in less than 10 minutes?  This salad is colorful, delicious, and has a balanced mix of protein, carbohydrate, and fat.  So if you don’t end up cooking anything else for dinner, you don’t have to lose any sleep over it.

The salad tastes even better the next day, although the beets stain the white beans so that they’re pink.  Besides the stain factor, this salad would make a great dish for any picnic.  And I do believe it’s finally time for those fun summer picnics!

 

bean beet salad

Two Beans and a Beet Salad

1 (12 oz.) package frozen green beans, cooked and rinsed in cool water
1 (15 oz.) can white beans, rinsed and drained
1 (15 oz.) can sliced beets, drained
1 T canola oil
2 T lime juice

Mix all ingredients in a bowl.  Add salt and pepper to taste.

May 222013
 

Finally, a recipe that seems fitting for a summer holiday weekend.  I made these Pasta Salad Skewers for my cooking club, inspired by a pin that I saw from Babble.  They are meant to inspire kids to eat vegetables, but I think they’re fun for adults too!

I used cheese tortellini, grape tomatoes, peppers, cucumber slices, artichoke hearts, and olives.  The original recipe included fresh basil leaves, which would have been a nice touch.  You could even include grilled vegetables like onions, zucchini, and mushrooms.

The skewers are a clever way to serve pasta salad, and would complement any BBQ.  I offered a salad dressing for “dipping” that’s not pictured.  Whether you make these skewers or not, have a great Memorial Day!

 

pasta salad skewer

Aug 242012
 

Can you believe that even after making this large batch of Corn and Zucchini Chowder, there was still a ton of corn left?  My Dad roasted a batch in the oven, and I took some of that home with me, along with a tomato from their garden.  I’ve been pretty busy lately, but I am so happy I took the time the other day to prepare myself this beautiful lunch.

 

 

I was inspired by this recipe for Scrambled Eggs with Fresh Corn, Goat Cheese, and Tomatoes.  Really, you should take a look at the link, the picture is gorgeous.  There’s no real recipe here, but I made a 2-egg omelet using about 1/4 c. of roasted corn, and a large tablespoon of freshly grated Parmesan.  At the same time, I sliced the fresh tomato onto a baking sheet and drizzled the slices with olive oil, salt, and pepper.  I baked them at 400F for 10-12 minutes.

In less than 20 minutes, lunch was served.  This was so much better than my other option, yet another peanut butter and banana sandwich. 🙂

 

Aug 232012
 

Now this is the perfect recipe for August, and it happened all by accident.  My sister had a ton of corn on the cob left over from my nephew’s party.  My parents had purchased zucchini from the Farmer’s Market the day before, and had thyme and tomatoes in their garden.  We put this all together with some household staples to create a delicious soup.  After a busy few days of parties and birthday cake, we all welcomed a fresh and healthy meal.

I was inspired by this recipe, which uses pureed corn and milk to create a creamy base without using cream.  I know that corn chowder typically includes potatoes, but we didn’t have any on hand and I don’t think you’ll miss them.  This soup is colorful and delicious just the way it is.

 

 

 

Corn and Zucchini Chowder

1 T olive oil
1 large Vidalia onion, peeled and chopped
2 large zucchini, chopped
7 c. corn kernels, divided
2 c. milk
4 c. vegetable broth, divided
1 T fresh thyme
1/2 t black pepper
Fresh tomatoes, chopped
Cheddar cheese, shredded

Heat the olive oil in the bottom of a large pot.  Add onion and zucchini, and saute for 10 minutes until softened and lightly brown.  In the meantime, add 4 cups of corn, milk, 2 cups broth, thyme, and black pepper to food processor and blend until smooth.  Add pureed mixture to pot, along with remaining 3 cups corn and 2 cups broth.  Simmer for 15-20 minutes until heated through.  Serve garnished with shredded cheddar and chopped tomatoes.