Fruits/Vegetables

Lemon and Chive Potatoes

I’ve mentioned before that I’m not a big potato eater but if I’m making brunch, it only seems natural to have some kind of potato on the side.  I admit I’m a big fan of a certain hashbrown from a certain golden arched restaurant chain but I just don’t allow myself to eat those buttery, greasy, delicious patties.  And since I don’t have the first clue as to how to make said hashbrowns or love potatoes enough to really make attempt to make them, I’m settling for simple cubed, fresh potatoes – Lemon and Chive Potatoes.

Quartered potatoes are tossed with olive oil and roasted in the oven until perfectly browned before being tossed with fresh lemon zest and chopped chives.  So simple.  These potatoes don’t feel heavy and are a cinch to make.  If you look at the recipe for these potatoes, you’ll see that I didn’t omit an ingredient but an entire process.  I didn’t feel like spending a lot of time on potatoes (sorry, spuds, but you’re just not my favorite vegetable) so instead of grilling them, I roasted them in the oven.  If you don’t want to spend a lot of time over the grill or the stove, waiting for the potatoes to get brown and crisp, toss them in the oven instead and take a seat.  Enjoy your coffee because you can.

The ingredients:

Toss potatoes with 1 1/2 tbsp. olive oil in a medium bowl.

Layer them in an even layer on a baking sheet and bake in a 450°F oven for 40-45 minutes, turning once halfway through.

Return potatoes to same bowl and sprinkle with lemon zest, chives, salt, and remaining 1 1/2 tbsp. oil, then toss to coat evenly.

Overall Rating:  Like It

Additions:  None

Omissions:  None

Substitutions:  None

Source:  Adapted from Sunset Magazine

Grilled Corn, Poblano, and Black Bean Salad

I’ve been noticing how few vegetables have been making their way into my kitchen lately so when I went to the store early on Saturday morning, I spent a lot of time in the produce section, picking up zucchini, squash, peppers, oranges, corn, avocado, and tomato amongst others. I’m trying to make a deal with myself that I won’t eat anything unless it has a fruit or veggie in it or with it. Not a bad way to live, I assume. This means that if I splurge on an egg sandwich in the morning, I have to be prepared to bring in a baggie of spinach to put on it or at least pick up a piece of fruit to eat with it. It doesn’t help that I can’t stop watching the Olympics and seeing all of these physically fit athletes are really sending me into a self-loathing spiral. First up is Grilled Corn, Poblano, and Black Bean Salad which is perfect on a summer day.

Fresh Jersey corn, red pepper, poblano pepper, avocado and scallions are all grilled until brown and soft before being tossed with cilantro and black beans. A light coating of freshly squeezed lime juice, olive oil, ground cumin, salt and pepper, round out this light summer salad which truly tastes like summer in a bowl. Don’t have a grill or a grill pan? Just use your broiler instead (a great way to make this recipe year-round). The red peppers and corn are perfectly sweet while the grilled poblano (my latest obsession) gives a subtle kick of heat. The avocado, true to form, provides a slightly creamy element and the ground cumin adds a hint of smoky flavor. I can’t think of another word to describe this vibrant salad other than lovely. Eat this plain or with your favorite grilled burger for a true summertime moment.

The ingredients:

Place green onions, avocado, bell pepper, and poblano on a grill rack coated with cooking spray and preheated on high heat. Grill onions and avocado 2 minutes on each side, until browned. Grill bell pepper 6 minutes on each side or until blackened and peel (put peppers in a plastic storage bag for a few minutes to loosen skin, in necessary). Grill poblano 9 minutes on each side or until blackened and peel.

Brush corn with 2 teaspoons of olive oil and grill corn 12 minutes or until beginning to brown on all sides, turning occasionally.

Cut kernels from ears of corn and place in a large bowl.

Chop onion, bell pepper, and poblano and add to the bowl with corn.

Add remaining olive oil, cilantro, lime juice, ground cumin, salt, black pepper, and black beans to bowl. Toss well.

Cut avocado into thin slices and place on top of salad.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

Summer Squash and Ricotta Galette

Seriously, someone take my television away from me.  I can’t stop watching the Olympics.  Or checking scores online.  Or looking on my iPhone for Ryan Lochte’s latest tweets.  I woke up early on Sunday after staying up until midnight (watching the Olympics, of course) and turned on my television which was showing the Women’s Cycling Road Race.  I’ve never watched a bicycle race in my life because I never cared to, but there I was, sucked right in.  Seriously.  Someone stop me.  After ignoring my growling stomach and caffeine addiction, I finally decided to take a break during volleyball to make Summer Squash and Ricotta Galette, one of the best dishes I’ve ever made, hands down.

Zucchini, summer squash, garlic and olive oil are tossed together and placed over a mixture of ricotta, parmesan cheese, egg, fresh thyme and lemon inside a buttery pie crust.  After baking and slightly cooled, fresh basil leaves tops the dish to add yet another fresh element.  I used a store-bought pie crust as opposed to making my own dough as shown in the recipe, simply because my food processor is broken and I’ll take a short-cut when I can anyway.  Not to mention that I would probably eat dirt and dandelions if it was served inside a pie crust.  Don’t judge.  The pie crust is flaky, the ricotta perfectly lemony, and the vegetables tender and sweet.  Using this ricotta mixture, I plan on making this again and again, using whatever veggies and herbs I have on hand.  Broccoli, spinach, red pepper, asparagus and/or tomato would also make an excellent galette.  The problem with this dish is that it’s hard to just eat one wedge because it really is so good.  It deserves a gold medal.  Sorry, I had to, you know I’m cheesy.  And yes, Ryan Lochte, I now consider myself a Lochtenator.

If you like this, also check out Rustic Summer Squash Tart.

The ingredients:

Combine olive oil, zucchini, squash, and garlic in a large bowl.

Stir together ricotta, parmesan cheese, thyme, lemon zest, lemon juice, black pepper and egg in a medium bowl.

Place pie crust dough on a baking sheet lined with parchment paper.  Spread ricotta mixture over dough, leaving a 2-inch border.

Arrange zucchini and squash slices alternately, slightly overlapping, in a circular pattern over ricotta mixture. Sprinkle zucchini and squash with salt.

Fold edges of dough toward center, pressing gently to seal.  In a small bowl, whisk together 1 teaspoon water and egg white and brush mixture over dough edges.  Bake in a 400°F oven for 40 minutes or until golden brown.

Allow to cool for 5 minutes and sprinkle with basil.  Cool an additional 15 minutes.  Cut into 6 wedges.

Additions:  None

Omissions:

  • Flour
  • Baking Powder

Substitutions:

  • Refrigerated pie crust dough
  • Shredded parmesan cheese

Overall Rating:  Love It

Source:  Cooking Light Magazine

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