This recipe came about when I was cooking for a crowd but only had 4 ears of corn from my crop-share. Cutting corn off the cobb is a great way to make a little corn go a long way and mixing it with other complimentary ingredients, such as basil and tomato, adds a burst of summer flavor.

Grilling the corn makes the natural sugars caramelize and creates a nice charred flavor. This salad is a great use for late-summer corn, which generally has larger kernels that aren’t as tender and sweet as early-season corn.

Use the best ingredients you can find – super ripe tomatoes and fresh basil make this corn salad amazing.

Grilled Corn, Tomato & Basil Salad
4 ears of sweet corn
2 beefsteak tomatoes, cut into ½” pieces
½ C. fresh basil, chopped
salt & fresh-ground pepper to taste

1. Preheat grill. Shuck corn by removing husks and silk. (To remove pieces of clingy silk use a moist paper towel and wipe in a downward motion, from stalk to tip of cobb). Grill corn until slightly charred. Set aside to cool slightly. When cool enough to handle, stand corn vertically in center of large bowl and using a sharp knife, cut corn from stalk, allowing cut corn to fall into bowl. Squeeze any “milk” from empty husk into bowl and continue with remaining pieces of corn.

2. Add tomato and basil to corn and toss. Add salt and pepper to taste. Can be made up to 2 hours in advance and served at room temperature.

Serves: 6-8 as a side

Now is about the time when gardens are brimming with ripe zucchini and the search for interesting ways to use your bounty has begun.  Among my arsenal of zucchini recipes (zucchini bread, stuffed zucchini, zucchini quesadillas, zucchini pancakes, etc.) is ratatouille.  This healthy, veggie-packed side is a great way to use up your zucchini, squash, eggplant, basil and tomatoes.  I like to make a big batch of ratatouille and server it as a side for several nights – sometimes with grilled meat or fish, other times over brown rice or pasta with some parmesan cheese, or even as an omelet filling.  It’s a great make-ahead side dish and it will keep for several days.

The trick with ratatouille is to try not to stir it too often so the vegetables can keep their shape.  You’ll need to do some stirring at the beginning, but the less stirring the better.

Ratatouille

2 Tbs. olive oil

1 medium onion, chopped

1 large red or green bell pepper, seeded and cut into ¾” pieces

2 small zucchini, cut into ¾” pieces

2 small yellow summer squash, cut into ¾” pieces

1 medium eggplant or 2 smaller ones, peeled and cut into ¾” pieces

2 cloves garlic, minced

4 ripe tomatoes, diced or 15oz high-quality canned tomatoes (such as San Marzano)

1 C. water

½ tsp. kosher salt

fresh-ground black pepper to taste

Heat olive oil in a large cast iron pot or skillet.  Add onion and sauté for 5 minutes, or until soft.  Add bell pepper, zucchini, squash, eggplant, garlic, tomatoes and water, and gently stir to combine.  Add addition ½ C. water, if necessary.  Reduce heat to low and continue to cook, covered, for 30 minutes, stirring occasionally.  Season with salt and pepper to taste.  Ratatouille will keep in an air-tight container in the refrigerator for 3 days.

Serves 6-8 as a side

Today I am sharing one of my very favorite recipes with you.  As you probably already know, I love myself some quinoa.  It’s high in protein, filled with fiber, quick-cooking, gluten-free and super tasty.  This recipe combines so many flavorful ingredients with the quinoa and is absolutely delicious.  It’s the perfect picnic dish (I brought it to a BBQ in the park last weekend and it was devoured), as it tastes great with any grilled meat.  It would be a great addition to a shower brunch/ lunch buffet, or for any summer menu.  I like to make double and bring leftovers for lunch in the summer.  On a hot day, it’s filling enough on it’s own for a light dinner when served with a mesclun salad.

Mediterranean Quinoa Salad

2 cups uncooked quinoa

3 cups low-sodium chicken broth

3 Tbs. extra-virgin olive oil

1 lemon, zested and juiced (about 1 tsp. zest & 2 Tbs. juice)

½ Tbs. parsley, chopped

1 Tbs. shallots, minced

1 tsp. sherry vinegar

½ tsp. salt (or more to taste)

1 cup (about 10oz) grape tomatoes, halved

½ English cucumber (seedless), chopped

¾ cup pitted kalamata olives, chopped

12oz roasted red peppers, chopped (strained of liquid)

¼ cup feta cheese, crumbled (optional)

Fresh-ground pepper, to taste

1.            Rinse quinoa under cold water until water runs clear (don’t skip this step – quinoa has a bitter outer layer that you need to rinse off).  Place quinoa and broth in medium saucepan and bring to boil.  Once boiling, cover and reduce heat.  Simmer 15 minutes, or until liquid absorbs into quinoa.  Fluff quinoa with a fork.  Transfer to a medium bowl and cool to room temperature.

2.            Combine olive oil through salt in a large bowl and whisk until well combined.  Add in quinoa, tomatoes, cucumber, olives and peppers; toss to combine.  Add in feta, if using.  Can be made up to 2 days in advance and refrigerated in an airtight container.

This is, hands down, my favorite asparagus recipe.  I love the tender stalks after they’ve been peeled and blanched, and the crunchy hazelnut dressing adds a nice contrast in texture.  Serve this dish as a side at brunch, lunch or dinner.  It’s great when served with roasted or grilled meat.  You can make the asparagus a few hours ahead, along with the vinaigrette – just store them separately until ready to serve.

Asparagus with Hazelnut Dressing

1 medium shallot, minced

2 Tbs. red wine vinegar

1 Tbs. Dijon mustard

½ tsp. agave nectar or honey

1/3 C. olive oil

½ C. skinned hazelnuts, toasted and chopped

2 pounds asparagus, trimmed and stalks peeled

1.            Fill a bowl with ice and cold water to make a water bath.  Bring a pot of salted water to a boil.  While waiting for water to boil, trim asparagus spears to where they snap when bent.  Place trimmed asparagus in boiling water for 1 minute, or until bright green and slightly tender.  Immediately plunge asparagus into water bath to stop cooking.  Once cooled, remove asparagus and refrigerate until ready to use.

2.            In a medium bowl, whisk together shallot, vinegar, mustard, agave and oil.  Stir in hazelnuts.  Drizzle dressing over asparagus.  Serve at room temperature.

Several years ago a friend of mine made a similar green bean dish for her Christmas buffet and this recipe has become a fall/ winter favorite of mine ever since.  The sweet taste of caramelized shallots, toasty almonds and chewy craisins are the perfect foil for fresh green beans.  This dish is a healthy alternative to a green bean casserole, and the festive color combo makes it the perfect side dish for a Christmas dinner.  Serve with turkey, roasted meat or a whole tenderloin.

Try substituting walnuts for the almonds and dried cherries for the craisins.  If you can find them, use slender French haricots verts.

Green Beans with Shallots, Almonds & Craisins

1 lb. green beans, trimmed

¼ C. slivered almonds

1 Tbs. olive oil

4 shallots, thinly sliced

Salt & Freshly ground pepper, to taste

¼ C. craisins

1.            Bring a large pot of water to a boil over high heat.  Add a pinch of kosher salt to the water, along with the green beans and cook until bright green and slightly tender, about 2 minutes.  Drain in a colander, rinse with cold water and immediately plunge into an ice bath (fill a large bowl with ice cubes and water).  Once beans are cool, drain and pat dry with paper towels. Set aside. [Beans can be prepared up to this point 1 day in advance, covered and refrigerated until ready to use.]

2.            Toast the almonds in a large fry pan over medium heat, stirring continuously, until slightly golden brown, about 3 minutes. Transfer to a bowl and set aside.

3.            In the same pan, heat the olive oil over medium heat. Add the shallots and sauté until translucent and beginning to brown, 4 to 5 minutes.  Increase the heat to medium-high and add the beans to the pan.  Sauté, stirring continuously, until heated through, about 4 minutes.  Season with salt and pepper to taste.  Toss with almonds and craisins, then transfer to serving bowl and serve immediately.

Serves 4 to 6

Roasted cauliflower is one of my favorite fall/ winter vegetable sides to serve.  I usually cut the cauliflower into florettes, toss with olive oil and spices, and roast until golden and caramelized.  Then I came across a recipe for a whole roasted cauliflower and I had to give it a try.  This whole roasted cauliflower was so impressive when it came out of the oven, and it tasted as great as it looked.  Pouring the vinaigrette over the top of the cauliflower takes some of the crunch away but is well worth it, since the vinaigrette adds so much flavor to the dish.

This dish would be an excellent addition to any holiday menu.  While roasting the cauliflower whole simplifies the prep work, this does require some precious real estate in the oven so plan accordingly.

This recipe is available at:  www.epicurious.com/recipes/food/views/Whole-Roasted-Cauliflower-with-Olive-Oil-and-Capers-236377

Beet and apple slaw is as delicious as it is healthy.  This simple slaw is the perfect side dish for a picnic; it can be made up to 2 days in advance and it travels well.

This original Hip Hostess recipe was published in Rochester Healthy Living Magazine (June 2010, page 19)

http://www.rochesterhealthyliving.com/past_issues/RHL_June2010.pdf

Beet & Apple Slaw

2 raw beets, peeled and shredded (2 cups)

1 large red apple, shredded (1 cup)

½ red onion, chopped (1/4 cup)

juice from 1 lemon (about 1/4 cup)

2 Tbs. olive oil

2 Tbs. red wine vinegar

1 ½ Tbs. Dijon mustard

1 Tbs. agave nectar or 2 Tbs. sugar

1 clove garlic, minced (1 tsp.)

½ tsp. salt

Fresh-ground black pepper to taste

2 green onions, thinly sliced (optional)

1. Toss together beets, apple and red onion in bowl.

2. Blend lemon juice, oil, vinegar, mustard, agave nectar, garlic, and salt in food processor until smooth.  Add to beet mixture, and toss to coat.  Garnish with green onions, if using.

Serves 6 (serving size = 3/4 cup)

Spring is in the air in my kitchen, even if the weather isn’t showing steady signs of the season.  Although peas aren’t generally my favorite vegetable, I am always drawn to their perky color come spring.  Peas and mint are a classic combination because the bright green color and creamy texture is complimented by mint’s equally bright and fresh flavor.  I’ve combined them here to form a pasta sauce, which is really a very comforting and healthy dish.  I like to think of this as a green mac-n-cheese, minus the copious amounts of cheese.  The pea sauce has a really cream, rich texture that evokes the same comforting quality in your mouth.  If you like a thinner pasta sauce, add additional chicken stock or olive oil as you puree the peas.  And if mint isn’t your thing, try substitute fresh basil instead.

I used brown rice pasta in this dish, but regular semolina pasta or whole wheat pasta would be equally delicious.

Give this dish a try – it’s really a celebration of the season.  Enjoy!

Spring Pea & Parmesan Pasta

1 lb pasta

1 Tbs. olive oil

½ medium red onion, chopped

1 Tbs. agave nectar or honey

½ tsp. kosher salt

¼ tsp. fresh-ground black pepper

16oz fresh or frozen peas (2 cups)

1 Tbs. unsalted butter

½ Cup low-sodium chicken stock

¼ Cup chopped fresh mint leaves

Fresh-grated Parmesan cheese

1.            Bring large pot of salted water to boil and add pasta.  Cook pasta according to package directions, until al dente.

2.            Heat large skillet over medium-high heat.  Add olive oil and sauté onion until softened.  Add peas, agave nectar, salt and pepper.  Cook until peas are tender, 8-10 minutes.  Add butter and stir until melted.  Remove from heat and reserve ½ cup pea mixture.  Puree remaining pea mixture in food processor with chicken stock until mostly smooth.  Return pea puree and reserved whole peas to pan.

3.            Add drained pasta and chopped mint to peas toss to coat pasta.  Top with fresh-grated Parmesan and serve immediately.  Garnish with grated Parmesan and whole mint leaves, if desired.

A mild, minty vinaigrette is the perfect dressing for a light spring salad.  You won’t be overwhelmed by the mint – its a slightly tangy, creamy vinaigrette that won’t overpower the taste of other salad ingredients.  I like to use this dressing on a salad tossed with mango, red peppers, toasted macadamia nuts and goat cheese.  That exact salad is on my menu for Easter brunch this year.

Don’t save this dressing for salad – it’s great on fish or lamb too, and adds a pretty touch of spring to your plate.

Mint Vinaigrette

1/2 cup extra virgin olive oil
1/2 cup mint leaves, tightly packed
1/4 cup white wine vinegar
1 Tbs. Dijon mustard
1 Tbs. Agave nectar (or honey)
1/8 tsp. kosher salt
fresh ground pepper, to taste

In a large food processor, blend the oil and mint until well combined.  Add the remaining ingredients and blend until fully combined.  Maked about 1 cup of dressing and can be stored for up to 3 days.

I am all for finding new uses for rarely used serving pieces and glassware.  To that end, use your shot glasses to serve individual servings of crudites.  To make these cute shooters:  Place a few tablespoons of creamy dip in the bottom of a shot glass; next add a few cut veggies, such as baby carrots, red pepper slices and blanched asparagus tips.  Prepare these up to 4 hours in advance and refrigerate until ready to serve.