by Michelle Dudash in 5-Ingredient Recipes, Healthy Recipes, Uncategorized, August 1, 2016
by Emily Lee in Healthy Recipes, July 21, 2016
There’s something particularly appealing about tossing aluminum-foil pouches on the grill: The simplicity. Memories from camping. No messy pan or counter cleanup! Possibilities exist beyond chicken and potatoes, like halibut. Fresh Alaskan halibut is in peak season late spring through early fall. When cooked properly, halibut is moist and “creamy,” yet light. Halibut is a good source of potassium and contributes roughly an entire day’s requirement (300 to 500 milligrams) of the Omega-3s EPA and DHA, which are recommended by the World Health Organization due to their protective benefits against coronary heart disease and stroke.
Corn adds more staying power to this dish with a light balance of complex carbs to round it out. And let’s not forget that corn counts as a vegetable, too. The juices from the corn, halibut and tomatoes simmer into a flavorful broth that you’ll find yourself sipping with a spoon. Next time you’re thinking about cooking fish for dinner, elevate your senses with these juicy halibut pouches. Read more
by Alexandra Caspero in Healthy Recipes, July 2, 2016
Let’s talk about corn. And we don’t mean boxed muffin mixes or the oily hardened batter that separates basic hot dogs from “corn” dogs. We’re talking fresh-off-the-cob kernels of golden summer corn — or “maize,” as it’s known in its native Mexico. After decades of commercialized farming, we’ve come to think of this ubiquitous crop as the bane of our healthy-eating efforts, reduced to greasy convenience foods and high-fructose corn syrup — the insidious sweetening agent hidden in many shelf-stable products. It’s safe to say the crop’s image is in a state of crisis. We’ve forgotten that, in its purest incarnation, this ancient grain was destined for greatness. Take these seven corn salads, for example, each one paired with more peak-season produce, such as juicy tomatoes, sweet bell peppers and fresh basil. This is exactly the kind of corn renaissance we’ve been waiting for.
Fresh Corn Salad
It doesn’t get any fresher than Ina Garten’s crunchy corn salad. Submerging the quick-boiled cobs in an ice bath may seem like a tedious extra step, but we swear by it. Not only does it stop the cooking right away, but it also preserves the beautiful yellow color for your salad.
by Amy Chaplin in Amy's Whole Food Cooking, August 23, 2014
It’s that time of year when refreshing summer produce is in full swing, the perfect accompaniment to hot and sunshine-filled days. For evenings when you don’t want to spend a lot of time at a hot stove, try this unique corn and cantaloupe salad instead. It’s the perfect balance of salty and sweet, and it’s a great go-to for potlucks or lunches; you can even serve it as a side dish with whatever you’re taking off the grill.
Cantaloupe is one of my favorite summer fruits, though it can be tricky to pick a ripe one from the market. Because the melon is the star of this dish, its quality and taste will change the overall outcome. The best way to pick a cantaloupe is to smell the round section where the vine was attached; it should have a sweet, slightly musky scent. A ripe cantaloupe will be orange or golden in color and feel heavy for its size. Avoid melons with too much green or white color.
This recipe calls for barely cooking the corn to eliminate some of the rawness, but if you can get your hands on really fresh, sweet corn, feel free to forgo the cooking process altogether and add the raw kernels right to the salad. The briny feta cheese perfectly balances the juicy cantaloupe and sweet corn kernels, though Gorgonzola or blue cheese can be used instead. Read more
by Abigail Libers in Healthy Recipes, August 7, 2014
Along with tomatoes, sweet corn is one of the top favorite foods of summer. When it’s good, it’s sweet, juicy and totally irresistible. Here are two easy and flavorful recipes to make while corn is at its peak, plus one surprising way to enjoy it on the cob (hint: It may have you thinking twice about the need for butter!). Read more
by Alia Akkam in Healthy Recipes, July 20, 2014
Lend us your ears! Nothing beats fresh corn on the cob in the summer — but sometimes those sweet, crunchy kernels just yearn to bust out.
This colorful dish makes a bright side and comes together in not a ton of time. The fresh corn gets sauteed with red onion and orange bell pepper and, just before it’s served, a pop of fresh basil (or other green herb) delivers an added burst of color and flavor.
by Alia Akkam in Healthy Recipes, July 13, 2014
Tomatoes? Check. Corn and cucumber? Double check. The next time you overdo it at the farmers market, you know what to do: Let’s get some salad up in here!
Cherry Tomatoes: Cherry Tomato Salad with Buttermilk Dressing (above, from Food Network Magazine)
Basil and garlic elicit their savory side, but these little tomatoes, tossed in buttermilk-sour cream dressing, also know how to sweet-talk.
by Jessica Goldman Foung in Scaling Back on Sodium, July 3, 2014
Just a few minutes of scorching heat will transform any farmers market find into charred, perfectly smoky bliss.
Grilled Ratatouille Salad (above, from Food Network Magazine)
A swirl of eggplant, tomatoes, zucchini and rings of red bell pepper and red onion — combined with olive oil, red wine vinegar and fresh basil — turn this dish into a colorful, barbecue-perfect side salad. Read more
by Kitty Greenwald in Chefs and Restaurants, June 4, 2014
If you’re searching for a side dish that cools things off and heats them up at the same time, this is the recipe. Two star ingredients of the warm-weather months, corn and watermelon, take a zingy turn with the help of traditional street-corn chili-powder seasoning and a quick pickle. With just a few minutes of prep work, you’ll create a colorful salad that highlights the sweet flavors of watermelon and corn, all balanced by a spicy surprise. Also nice: The salad offers a refreshing counterpoint to traditional barbecue fare.
by Toby Amidor in Healthy Recipes, August 22, 2013
“Being a chef is strange,” says Suzanne Goin. “Throughout service, I taste a lot of food to make sure it tastes and looks right. So, I’m not really eating for pleasure most of the time. I’m eating what I need to for my job.”
Though Goin, who co-owns six Los Angeles eateries (Lucques and A.O.C. among them) and a wholesale bakery, rarely gets to eat strictly as her heart desires, sampling this sweet corn, summer squash, sliced avocado and watercress salad never feels like an occupational hazard. “I create salads that I want to eat all the time,” Goin says.
Corn season is now in full swing. Enjoy this scrumptious veggie in every type of dish from breakfast to salads to side dishes. The toughest decision you’ll need to make is choosing which recipe to pick first.