Summer Corn Salad

Summer Corn Salad

I love vegetables. Always have. When I was little, I watched commercials with kids hating brussels sprouts and broccoli unless they were covered in cheese sauce and it was super weird to me. My sister and I would fight over the last mushroom or baby corn in our stir fry. My veg loving probably stems from my Chinese upbringing where we ate a ton of vegetables –  they were a big part of our meals and often times my favourite part. That being said, it’s taken me years to really love salad.

corn salad ingredients

I was like those broccoli-hating commercial kids when it came to salad. As a kid, most of the salads I ate were basic lettuce covered in ranch, Catalina, or Thousand Island dressing.  So bland, boring and leafy. The only salads that I really liked were Caesar salad or macaroni salad (which isn’t actually a real salad). But all that changed when I moved to Scottsdale Arizona, the land of amazing salads.

corn salad ingredients in bowl

Arizona is probably more well-known for their golf courses, the Grand Canyon and dry heat, but their salad situation is great. On my first trip there,  I had a seared tuna and avocado salad in an Asian dressing and it was the perfect balance of fresh ingredients, flavours, and textures. It was so good. And that was when I fell in love with salads and Scottsdale.

dressing

Okay so maybe I’m being a bit dramatic, but that salad was really great. And almost every salad I ordered in Arizona from that day forward was pretty great too.  Like everywhere.  From family restaurants to upscale spots to local chains. Once we moved down there, I took full advantage of this salad mania and experimented at home with fresh produce from a local farmer’s market.

corn salad

This summer corn salad is my ode to Scottsdale because this salad is all about fresh seasonal ingredients and is satisfying, refreshing and bursting with flavour. It tastes just like summer and is the perfect addition to any BBQ,  as a packed lunch or for a picnic. Salads are awesome.

corn salad on plate

 

Summer Corn Salad

This summer corn salad is my ode to Scottsdale because this salad is all about fresh seasonal ingredients and is satisfying, refreshing and bursting with flavour. It tastes just like summer and is the perfect addition to any BBQ, as a packed lunch or for a picnic. Salads are awesome.
Course: Appetizer, Salad, Side Dish
Diet: Gluten Free, Vegetarian
Keyword: corn, dairy-free, egg-free, fast, gluten-free, kid-friendly, nut-free, tomato, vegetables
Servings: 8 side salads
Author: ness

INGREDIENTS

Salad Ingredients:

  • 6 ears fresh corn (husk removed)
  • 1 English cucumber (diced)
  • 1 pint cherry tomatoes (halved)
  • 1/4 red onion (sliced)
  • 1/4 cup fresh parsley (chopped)

Dressing Ingredients:

  • 1 teaspoon finely chopped garlic
  • 2 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Salt and pepper to taste

INSTRUCTIONS

  • Bring a large pot of water to boil. Add corn to boiling water and simmer for 5 minutes. Remove from hot water and allow to cool. Hold the cooled corn on the cob over a cutting board and cut corn kernels off the cob in strips using a knife. Add the remaining salad ingredients.
  • In a small bowl, add dressing ingredients except salt and pepper to a small bowl and whisk together. Add salt and pepper to taste. Add dressing to salad ingredients and toss to combine and serve.
This would make a great entree with some grilled salmon, chicken, or steak.
Baked Tortilla Chips

Baked Tortilla Chips

I have a food-fession:  I am obsessed with nachos. I spent almost an hour stuck in traffic today talking about food with my carpool and I would say a good chunk of it was about our mutual adoration of nachos. We discussed different kinds of nachos, how to make the perfect nacho, where the best ones in town are etc. And you can’t talk nachos without immediately craving them real bad right?

toritillas on board

Both of us are trying hard to be healthy so we both decided against immediately pulling over to indulge in happy hour nachos. But wait, I think there’s a way to shave a few calories off nachos – bake your own tortilla chips. I know I know, you’re probably thinking ‘who does this stuff?’ and ‘gimme a break, why bake them when you can buy them already made?’ I thought the same thing. Actually it never even occurred to me that you could make your own tortillas without deep-frying them. That is until I saw an episode of Rachael Ray and there she was, baking her own tortilla chips and making it look super easy and healthy.

tortillas ready to bake

I tried it and hot damn, these things were good. Crispy, crunchy, and super easy, just like she promised. So here’s the recipe for you folks.  Happy nacho eating to all, and to all a good night.

tortilla chips on tray

Baked Tortilla Chips

I think there's a way to shave a few calories off nachos - bake your own tortilla chips. I know I know, you're probably thinking 'who does this stuff?' and 'gimme a break, why bake them when you can buy them already made?' I thought the same thing. Actually it never even occurred to me that you could make your own tortillas without deep-frying them.
Course: Appetizer, Snack
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn, dairy-free, fast, kid-friendly, nut-free, soy-free, tacos, tortilla, yeast-free
Servings: 2
Author: ness

INGREDIENTS

  • 6 Day old corn tortilla chips
  • Plain cooking oil
  • Sea salt (optional)

INSTRUCTIONS

  • Preheat oven to 425 degrees. Lightly spray or brush each side of the tortillas with oil. Stack tortillas and cut into eighths. Place wedges in a single layer on baking sheet and bake for 10 to 12 minutes or until lightly golden brown. Sprinkle with salt if desired.
Recipe adapted from Rachael Ray
Jalapeno Cheddar Cornbread Waffles (Gluten-Free)

Jalapeno Cheddar Cornbread Waffles (Gluten-Free)

Southern comfort food gets reimagined and de-glutenized in this sandwich in waffle form – crispy, cheesy, savoury, and full of big flavours.  I’ve made two versions here – one vegetarian and with spicy turkey sausage.  Either way, these waffles are perfect for breakfast and brunch, or alongside a steamy bowl of Mexican tomato soup.

cheddar jalapeno turkey waffle

I had been dreaming of these waffles for a few weeks, imagining what I could throw into these waffles for maximum enjoyment.  Sharp cheddar, aromatic chives, spicy jalapeno and smokey turkey sausage ended up being the winning combination.  It was all made easy with the help of Pamela’s Products Cornbread & Muffin Mix.  The flavour of cornbread is only enhanced by the crispness of the waffle, so this version just made so much more sense to me than a muffin.

cornbread ingredients

cornbread package

Pillar’s Turkey Bites are gluten-free, low in fat, spicy and perfect in these waffles.  To make these kid-friendly, just omit the jalapeno and use a milder sausage.  Next time I make these, I will swap out the full-fat mild cheddar for low-fat sharp cheddar to get more flavour in each bite with fewer calories.

cornbread dry ingredients

cornbread wet ingredients

To sum it up: #glutenfree #cheeseplease #nomnomnom #keepitspicy #betterthanmuffins #mightneedstretchypants

PS – follow me in on instagram under @freshnessgf  if you like pictures of food #foodporn

cornbread waffle in iron

jalapeno cornbread waffle bite

Cheddar Jalapeno Cornbread Waffles

Southern comfort food gets reimagined and de-glutenized in this sandwich in waffle form – crispy, cheesy, savoury, and full of big flavours. I’ve made two versions here – one vegetarian and with spicy turkey sausage. Either way, these waffles are perfect for breakfast and brunch, or alongside a steamy bowl of Mexican tomato soup.
Course: Breakfast, Side Dish, Snack
Cuisine: Mexican, Tex-Mex
Diet: Gluten Free, Vegetarian
Keyword: butter, cheese, corn, gluten-free, kid-friendly, nut-free, Pamela GF Mix
Author: ness

SPECIAL EQUIPMENT

  • Waffle maker

INGREDIENTS

  • 1 bag Pamela's Cornbread & Muffin Mix
  • 2 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup melted butter
  • 2 large eggs beaten
  • 1 cup skim milk
  • 2 cups shredded cheddar cheese (preferably low-fat strong cheddar)
  • 2 tablespoons chopped fresh chives
  • 1 - 2 tablespoons chopped jalapeno peppers (de-seeded)
  • 3 Pillars Gluten-free smokey turkey bites chopped (Omit for vegetarian version)
  • Cooking spray (gluten-free or canola oil)

INSTRUCTIONS

  • Preheat waffle maker to medium-high heat.
  • In a large bowl, whisk together waffle mix, sugar, salt and baking powder. Add butter, eggs, and skim milk and stir until just combined. Add cheese, chives, and jalapenos and stir until just incorporated.
  • Spray waffle maker with gluten-free cooking spray or brush with canola oil. Add 1/3 cup to 3/4 cup batter (depending on waffle maker instructions) and a sprinkle of turkey bites. Cook according to waffle maker instrutions.
  • Remove waffle from iron and place on a wire rack on a baking pan in 200 degree oven to keep warm.
 (Adapted from Pamela’s Products)
My Cousin Vinny (Caramel Popcorn Affogato)

My Cousin Vinny (Caramel Popcorn Affogato)

You may be wondering why this recipe is called ‘My Cousin Vinny’.  It’s because it’s a loveable Italian hot mess, that’s why.

This recipe is a concoction I came up with that’s a hybrid of two amazing desserts.  Last year, I had Thanksgiving dinner at Vancouver’s Four Seasons hotel where for dessert, I experienced Nutella ice cream with salted caramel popcorn.   I remember seeing that on the menu and thinking ‘this is going to be insanely wonderful’ and man, was I right.

Affogato lined up

The crunchy salted popcorn in nutty ice cream was such a bizarrely brilliant combination that was a delight and surprise that I’ll always remember.  Such a perfect blend of cold, sweet, salty goodness that’s perfect for recreating at home.

Affogato ready to serve

‘Affogato’ is an Italian dessert that combines gelato or ice cream and a shot of espresso.  I love serving affogatos with some crumbled cookies on top as a quick yet decadent dessert when entertaining, especially during weeknights when I really want something assembled and quick yet ‘homemade’ and satisfying.

Caramel SauceIce cream with popcorn

I served this dessert last week after whipping up a rustic Italian-inspired dinner that started with an antipasta platter, followed by pasta ala Norma (fried eggplant and pasta in tomato sauce), crispy chicken thighs, and arugula salad.  I kept the decor pretty casual to go along with this theme and it was a relaxed and fun evening that was both a joy to cook and to eat.  And everyone’s favourite part was ‘My Cousin Vinny’ for dessert (a very close second was that crispy chicken… recipe to come).

 AppetizersRustic Italian dinner

 

 Affogato in spoon

'My Cousin Vinny' (Caramel Popcorn Affogato)

You may be wondering why this recipe is called ‘My Cousin Vinny’. It’s because it’s a loveable Italian hot mess, that’s why. This recipe is a concoction I came up with that’s a hybrid of two amazing desserts. Last year, I had Thanksgiving dinner at Vancouver’s Four Seasons hotel where for dessert, I experienced Nutella ice cream with salted caramel popcorn.
Course: Dessert, Drinks
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Keyword: chocolate, corn, fast, gluten-free, kid-friendly, nut-free
Author: ness

INGREDIENTS

  • Gluten-free vanilla ice cream (see here for brands)
  • Gluten-free caramel sauce (store bought brands like this or this or homemade)
  • Gluten-free chocolate covered popcorn (from Popcorn Indiana)
  • Espresso (Americano or coffee (homemade, store bought, or instant all work fine))

INSTRUCTIONS

  • Scoop ice cream into individual serving dishes or bowls. Pour caramel sauce onto ice cream. Add scoop of popcorn on top of ice cream. Pour hot espresso along edge of dish around ice cream and serve immediately. For kid-friendly version, try decaffinated coffee or hot chocolate.
Mushroom and Herb Polenta

Mushroom and Herb Polenta

We’ve been eating vegetarian a few times a week and I’ve been experimenting with satisfying, simple, meatless meals.   I’m not a vegetarian by any means, but I enjoy eating meatless meals quite often, especially when those vegetarian meals are cheesy, herb-filled comfort meals like this mushroom and herb polenta.

plenty cookbook coverrecipe in cookbook

This recipe is adapted from ‘Plenty‘ by Yotam Ottolenghi.  Famous for his famous London food shop ‘Ottolenghi’, he became renowned for his innovative vegetarian offerings.  This cookbook is full of ‘vibrant vegetable recipes ‘ that are globally inspired and full of flavour.  The recipes are accessible and easy to follow with interesting stories about his inspirations and beautiful photography for each recipe.  It’s one of my favourites in my vast cookbook collection.

mushrooms herbs cheese

Mushrooms are so satisfying and the perfect meat substitute.  You can use any mushrooms you like, and play around with the herb combinations too.  I’ve used basil and parsley before, and played around with the proportions of the herbs.  The options are limitless.  Taleggio melts so amazingly and has a rich, salty flavour so perfect in this dish.  Because Taleggio can be quite salty, it’s a good idea to add salt sparingly to the polenta.

I love that this dish is elegant enough to serve as a vegetarian main course for guests yet simple enough for a weeknight meal – perfect vegetarian eating that’s decadent and delicious.

mushrooms in pan 1 mushrooms in pan 2
1. Add half olive oil and half the mushrooms to pan 2. Fry a few minutes until just browned – don’t stir too much
instant polenta package polenta with herbs and cheese stir
3. Slowly add 1/2 cup of polenta to simmering vegetable stock 4. Add garlic, rosemary, butter, Parmesan, salt and pepper to polenta and stir
polenta in dish mushrooms on top of polenta
5. Spread polenta in oven-ready dish 6. Top polenta with mushroom herb mixture
taleggio on mushorooms polenta close up
7. Top mushrooms with Taleggoio and place in broiler 8. Done when cheese is melted and bubbling. Serve hot.

 

polenta on plate

Mushroom and Herb Polenta

We’ve been eating vegetarian a few times a week and I’ve been experimenting with satisfying, simple, meatless meals. I’m not a vegetarian by any means, but I enjoy eating meatless meals quite often, especially when those vegetarian meals are cheesy, herb-filled comfort meals like this mushroom and herb polenta.
Course: Main Course
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Keyword: butter, cheese, corn, egg-free, gluten-free, mushrooms, nut-free, pasta, rice & grains, soy-free, vegetables
Author: ness

INGREDIENTS

  • 4 tablespoon olive oil
  • 4 cups mixed mushrooms (cut into 1 inch pieces)
  • 3 cloves garlic (minced)
  • 1 tablespoon chopped tarragon
  • 1 tablespoon chopped thyme
  • 1 tablespoon truffle oil
  • 2 ¼ cups vegetable stock
  • ½ cup instant polenta
  • 3 tablespoon grated Parmesan cheese
  • 2 tablespoon butter
  • 1 teaspoon rosemary (finely chopped)
  • 1 tablespoon chives (finely chopped)
  • 3 oz Taleggio cheese (rind removed, cut into 3/8” slices)
  • Salt and pepper

INSTRUCTIONS

  • Pre-heat a large frying pan over medium-high heat. Add half olive oil and half the mushrooms to pan, and fry for a few minutes until just cooked, about 5 to 6 minutes. Don't stir too much to get more golden brown bits. Remove mushrooms from pan and place in a bowl and set aside. Repeat with remaining olive oil and mushrooms. Remove pan from heat and add first batch of mushrooms back to pan. Add two-thirds of the garlic, and all the tarragon, thyme, and truffle oil. Stir to combine and set aside.
  • Bring vegetable stock to boil in a medium saucepan and reduce to simmer. Once simmering, slowly pour in polenta, stirring constantly with a wooden spoon. Cooking time will vary depending on brand; polenta is done when it leaves the sides but is still runny. Remove from heat.
  • Preheat the broiler. Add Parmesan, butter, rosemary, and chives. Add salt and pepper to taste. Spread polenta in oven-ready dish and top with mushrooms. Top mushrooms with Taleggio and place under broiler for 5 minutes or until the cheese is melted and bubbling. Serve hot.
Recipe adapted from Plenty by Yotam Ottolenghi

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