Summer Corn Salad

Summer Corn Salad

by | Sep 2, 2014 | Kid-Friendly, Salads, Sides, Vegetables, Vegetarian

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 | freshnessgf.com
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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.
Hearty Chickpea Soup with Fried Rosemary

Hearty Chickpea Soup with Fried Rosemary

by | May 9, 2014 | Soup & Sandwiches, Vegan, Vegetarian

Let’s talk about soup baby, let’s talk about you and me.  Let’s talk about all the good things and the bad things that may be (insert these 90s dance moves from Salt’n Peppa).

Okay, you probably know by now that I love soup but not all soups are good for you. Many of the tastiest soups out there are full of fat, cream, sodium, and hidden gluten. However, this hearty chickpea soup is easy, full of flavour and protein, and makes a huge batch so you can freeze some for later – perfect for busy folks.

spices

Also, this soup is vegan. There are no veganity-vioations in this soup, so if you are vegan, you can maintain your vegan powers. This soup is so great that regardless of your stance on eating milk, eggs, animal products, you will love it. Personally, I’m not a vegan but enjoy eating vegan meals fairly often.

roasted tomatoes

Roasting the tomatoes gives them until they are caramelized adds some depth of flavour to the soup. After they were done roasting, I just threw them in the pot with the stock and the rest of the ingredients to cook. While the soup was simmering, I fried up some rosemary sprigs in my tiny fraying pan and they shaped themselves into a little heart. So cute. I love fried rosemary leaves and they really add a little somethin’ somethin’ to this soup. What’s not to love about a tasty soup that fills you up without fattening you up?

fried rosemary heart

Hearty Chickpea Soup with Fried Rosemary | Freshnessgf.com
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Hearty Chickpea Soup with Fried Rosemary

Okay, you probably know by now that I love soup but not all soups are good for you. Many of the tastiest soups out there are full of fat, cream, sodium, and hidden gluten. However, this hearty chickpea soup is easy, full of flavour and protein, and makes a huge batch so you can freeze some for later - perfect for busy folks.
Course: Appetizer, Soup
Diet: Gluten Free, Vegan, Vegetarian
Keyword: dairy-free, egg-free, gluten-free, tomato
Servings: 6
Author: ness

SPECIAL EQUIPMENT

  • Blender or immersion blender

INGREDIENTS

  • 5 Plum Roma tomatoes
  • 6 tablespoon olive oil
  • salt and pepper
  • 1 large onion (diced)
  • 4 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon chili for powder
  • 1 cinnamon stick (about 3" piece)
  • 3 cans chickpeas (14 ounce cans, rinsed and drained)
  • 4 cups vegetable broth
  • 4 sprigs of fresh rosemary

INSTRUCTIONS

  • Preheat oven to 450 degrees. Slice tomatoes in half lengthwise and place cut side facing up on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 25 to 30 minutes, or until tomatoes are soft caramelized.
  • Heat a large pot over medium-high heat. Add 2 tablespoons of olive oil and add onions and garlic. Saute for about 5 minutes or until soft. Add cumin, paprika, cinnamon, chile powder, and stir for 2 minutes to toast the spices. Add the chickpeas, roasted tomatoes, and stock and stir to combine. Bring to boil, then reduce to heat to simmer. Cover and simmer for 45 minutes or until chickpeas are soft.
  • Meanwhile, fry rosemary. Heat a small non-stick frying pan on medium high heat and add 2 tablespoons of olive oil. Add the rosemary sprigs, 2 at a time, and fry until golden brown and crispy. Transfer to paper towel lined tray to absorb excess oil. Remove leaves once they're cool enough to handle.
  • Once the soup is done simmering, remove from heat and let cool slightly. Remove about a quarter of the chickpeas and set aside. Puree the rest of the soup in a blender or with an immersion blender. Add the reserved chickpeas back to the soup and add fried rosemary leaves. Season with salt and pepper and serve.
Recipe adapted from Soup of the Day.
Pasta Alla Norma

Pasta Alla Norma

by | Aug 27, 2013 | Italian, Main Dishes, Pasta, Rice, & Grains, Sides, Vegan, Vegetables, Vegetarian

This pasta is a simple and easy dinner that’s satisfying and ready in about 20 minutes.  For many folks, school is starting soon (where the heck did summer go??) and having some throw together meals in the rotation is always key.  This vegetarian meal is full of yummy eggplant, tomato sauce and topped with fresh basil and goat cheese – you won’t even miss the meat.

DSC00932I received this beautiful cookbook for Christmas and have enjoyed its rustic, authentic Italian recipes.  Apparently, this recipe was named after the opera Norma because its blend of fried eggplant, tomato sauce, ricotta cheese and fresh basil was considered near perfection.  I have to agree.  I swapped out the ricotta for goat cheese, just because I love goat cheese, but you can’t go wrong either way.  PS – as much as I love making my own tomato sauce, store-bought is so much easier.  The organic, lower-sodium ones are my picks.

pasta alla norma platter

I served this pasta a few weeks ago to some friends with some crispy chicken thighs and fresh arugula salad.  AND, it was on a weeknight.  I wasn’t kidding when I said this was easy – yet fast and elegant enough for weeknight entertaining.  The leftover pasta was a scrumptious lunch at work the next day, especially with some Italian jarred chilis for added heat.  Easy + fast + delicious = perfezione.

pasta alla norma in bowl

pasta alla norma close up

Pasta Alla Norma | FreshnessGF.com
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Pasta Alla Norma

This pasta is a simple and easy dinner that’s satisfying and ready in about 20 minutes. For many folks, school is starting soon (where the heck did summer go??) and having some throw together meals in the rotation is always key. This vegetarian meal is full of yummy eggplant, tomato sauce and topped with fresh basil and goat cheese – you won’t even miss the meat.
Course: Main Course, Side Dish
Cuisine: Italian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: cheese, corn-free, egg-free, fast, gluten-free, nut-free, tomato, vegetables
Servings: 4
Author: ness

INGREDIENTS

  • 1/4 cup olive oil
  • 1 medium eggplant (cut into 1/4 inch cubes)
  • 2 cups tomato sauce
  • 1 pound dried short gluten-free pasta (454 grams)
  • 4 ounces goat cheese or ricotta cheese
  • 10 to 15 basil leaves
  • Salt and pepper to taste

INSTRUCTIONS

  • Bring a large pot of water to boil over high heat. Cook pasta according to package instructions. Drain cooked pasta.
  • Meanwhile, heat oil in a large frying pan or dutch oven over medium-high heat. Add eggplant and stir quickly to coat. Continue to cook, stirring frequently for 5 to 6 minutes, until they are slightly browned. Reduce heat to low and add sauce until heated through and just simmering. Remove from heat.
  • Add drained pasta to sauce and stir until pasta is coated. Add salt and pepper to taste. Sprinkle with cheese and basil and serve immediately.
Recipe adapted from The Country Cooking of Italy by Coleman Andrews.
Jerk Chicken Tacos with Sweet Mango Pepper Salsa

Jerk Chicken Tacos with Sweet Mango Pepper Salsa

by | Jun 5, 2012 | Main Dishes, Mexican/Tex-Mex, Poultry, Sauces & Dips, Sides, Soup & Sandwiches, Vegetables

*Jerk Alert* These are not your typical tacos.  I heard about this amazingly unusual food truck in LA that does Korean BBQ tacos (think short rib tacos and kimchi quesadillas) and a lightbulb went off.  Tacos, like pizza and sandwiches, can be topped with just about anything.  So I started making tandoori chicken tacos with raita yogurt sauce with tomato and cucumber salsa.  And then I combined spicy jerk chicken and some sweet mango salsa to create a tropical-inspired taco.  Sort of like going to Jamaica and Mexico all in one bite. 

jerk taco close up

Juicy marinated meat baked off easily in the oven and fresh salsa on top of a soft corn tortilla is all kinds of yummy and is easy enough to whip up during the week.  I buy my jerk seasoning in a jar and marinate overnight if possible, or in a pinch, just coat the chicken thighs in the sauce before baking.  While the chicken is in the oven, I get my dice on and prepare the salsa and in about 30 minutes, dinner is done.  A summertime meal that almost makes me feel like I’m on vacation.  Almost.

PS – Jerk sauce can be super spicy so reduce or add as much as you like.  Also, I fully admit that this is by no means the traditional way to cook jerk.  But then again, this isn’t really a traditional taco.  Keep calm and taco on.

jerk chicken taco trio

jerk chicken taco dinner
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Jerk Chicken Tacos with Sweet Mango Pepper Salsa

Juicy marinated meat baked off easily in the oven and fresh salsa on top of a soft corn tortilla is all kinds of yummy and is easy enough to whip up during the week.
Course: Main Course, Side Dish
Cuisine: Mexican, Tex-Mex
Diet: Gluten Free
Keyword: chicken, corn, dairy-free, gluten-free, poultry, soy-free, spicy, tacos, tomato, tortilla, vegetables, yeast-free
Servings: 4
Author: ness

INGREDIENTS

Jerk Chicken

  • 6 boneless skinless chicken thighs (trimmed of fat, rinsed and dried)
  • 1 Tbsp jerk chicken marinade (I used Grace brand)
  • 1 tsp canola oil

Sweet Mango Pepper Salsa

  • 1/2 large mango (finely diced)
  • 1/2 sweet pepper (yellow or red, finely diced)
  • 1/2 pint cherry tomatoes (cut into quarters)
  • 3 Tbsp red or Spanish onion (finely diced)
  • 3 Tbsp fresh cilantro (finely chopped)
  • juice of half a lime
  • pinch salt

Tacos & Garnishes

  • Soft corn tortillas (2 to 3 per person)
  • Corn tortilla chips
  • Lime wedges
  • Shredded lettuce
  • Hot sauce

INSTRUCTIONS

  • Pre-heat oven to 400 degrees. I a medium bowl, add chicken, jerk sauce, and oil and toss to evenly coat chicken. Marinate for 30 minutes up to overnight. Lay chicken flat in foil-lined baking dish and bake for 15 minutes or until chicken is cooked through. Let rest five minutes before slicing.
  • While chicken is baking, prepare salsa and set aside. Heat a small frying pan to medium heat and add tortillas to warm through. Once tortillas is heated, store on a plate lined with clean dish towel and cover, or add to tortilla warmer. Continue until all tortillas are warmed. Serve chicken, salsa, and tortillas with lime wedges, shredded lettuce, corn chips, and hot sauces.
Jerk sauce can be super spicy so reduce or add as much as you like. Also, I fully admit that this is by no means the traditional way to cook jerk. But then again, this isn't really a traditional taco. Keep calm and taco on.
Links: Tortilla warmer
Mexican Salad with Honey Lime Dressing

Mexican Salad with Honey Lime Dressing

by | May 4, 2012 | Fish & Seafood, Main Dishes, Mexican/Tex-Mex, Salads, Sides, Vegetables

Happy Cinco de Mayo!  The fifth of May is a day of celebration and reminds me of all the fun times I had living in Arizona, enjoying all the benefits of living in a mucho Mexican-influenced town.  This salad is so fresh and flavourful, yet hearty and packed with protein to keep you full for hours.  It’d be great at a summer barbecue or as a side to some fish tacos.

I’ve been packing this salad for lunch all week, served atop crisp romaine lettuce, topped with roasted tomatillo avocado salsa from my fave brand Mad Mexican, and some tortilla chips.  If only I could enjoy a fresh margarita at my desk to wash this down.  Sigh… dare to dream.

mexican salad birdseye
Mexican Salad close up
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MEXICAN SALAD WITH HONEY LIME DRESSING

I've been packing this salad for lunch all week, served atop crisp romaine lettuce, topped with roasted tomatillo avocado salsa from my fave brand Mad Mexican, and some tortilla chips. If only I could enjoy a fresh margarita at my desk to wash this down. Sigh... dare to dream.
Course: Main Course, Salad, Side Dish
Cuisine: Mexican, Tex-Mex
Diet: Gluten Free, Vegan
Keyword: avocado, corn, dairy-free, egg-free, fast, gluten-free, nut-free, soy-free, tacos, tomato, tortilla, vegetables
Servings: 6
Author: ness

INGREDIENTS

  • 1 15 oz can black beans (preferably low sodium, rinsed)
  • 1 12 oz can whole kernal corn (preferably low sodium, rinsed)
  • 1 English cucumber (peeled and diced)
  • 1 pint cherry tomatoes (halved)
  • 1 large avocado or 2 small (cubed)
  • 1/2 red onion (finely diced)
  • 1/2 lb imitation king crab meat
  • 3 Tbsp fresh cilantro (chopped)
  • 1 Tbsp fresh chives (chopped)
  • 4 Tbsp fresh lime juice
  • 2 Tbsp honey
  • Salt and pepper to taste

INSTRUCTIONS

  • Combine beans, corn, crab meat, and vegetables together. Whisk honey and lime, add to salad, and toss to combine. Add salt and pepper to taste, serve with tortilla chips and guacamole. To make vegetarian, omit king crab. To make vegan, replace honey with agave nectar or 1 to 2 teaspoons of sugar.

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