Monthly Archives: May 2012

Grilled Corn on The Cob

May

It is best to grill corn if it is wrapped in the natural wrapping of it’s own husks, but if you have purchased it from a market where the husks have been removed, wrapping them in foil seems to be best. I have been trying to not use aluminum when cooking lately, but if I wrap the corn in parchment it will just catch on fire. My solution is to wrap the corn in parchment and then wrap the packages in aluminum. It works well and at least keeps the foil out of direct contact with the food.

Heirloom Tomato and Fresh Mozzarella Panzanella

May

When local heirloom and vine ripened tomatoes start to show up in the grocery store and farmer’s markets, it is a sign that Summer coming up quickly. I stumbled across this year’s debut last week while I was looking for ideas of what to make for an upcoming party. When I saw them and inhaled the aroma indicating the fact that they were truly vine ripened tomatoes, I knew that a panzanella salad was going to be on the menu. There is just something immensely satisfying about croutons of crusty bread that have soaked up the sweet and tangy juices of tomatoes combined with fruity olive oil and aged balsamic vinegar. Even though I personally don’t eat gluten any longer, I can still appreciate how good it is and want to share this dish with others.

Quinoa with Spring Vegetables

May

This is a great salad to make with any combination of seasonal vegetables. It is satisfying enough to enjoy as a main course, but makes an excellent side dish as well.

Linguine with Portabella Mushrooms (Gluten Free)

May

Among the things that are so spectacular about portabella mushrooms are their size. Simply roasting them and arranging them on a platter with fresh soft herbs and a drizzle of olive oil can make an impressive presentation. With such a beautiful vegetable, it might seem a shame to chop them up, but with flavor to rival their good looks, its worth it. There are smaller varieties of portabella mushrooms available; baby bellas and even cremini mushrooms. Sadly, along with being smaller, I think that they lack the complexity of flavor.

Kale Salad with Peanut Dressing

May

This is among my favorite salads to make myself for lunch when I am home. I am a lover of peanut butter and how well it blends with Asian flavors such as ginger and cilantro. I created this flavor packed dressing based on one of my favorite Chinese dishes; cold noodles with peanut dressing and cucumbers. It will work well with such a dish as well as for a dipping sauce for something such as chicken or beef satay or grilled vegetables.

Roasted Medley of Potatoes

May

I love potatoes. They rank high on my list of foods I would want if I was stranded on a deserted island. Yukon Gold potatoes are my favorites. Their sweet and buttery flavor and texture are perfect for everything from roasting to mashing, but they rate higher on the glycemic index than the blue potatoes, red potatoes, and garnet yams. Armed with this knowledge, I like to use all of them together for roasting. Mixing them creates a nice balance of sugars, flavors, and colors as well as being fun for the family. Roasted potatoes of any variety are among the best and easiest side dishes to prepare. They are tasty crowd pleasers that go incredibly well with a variety of dishes.

Orange and Cumin Scented Beet Salad

May

Beets and oranges compliment one another as only the best of friends can do. Not only do they look beautiful together, but the tang of the oranges and their juices dress and brighten the earthiness of the beets. The addition of toasted cumin seeds add an additional layer of flavor to the combination. This salad will hold in the refrigerator and can be served cold or at room temperature.

Beet, Apple, and Fennel Salad

May

Beets are delicious served at all temperatures. Since they store well in the refrigerator, I like to use them for salads. Their sweet earthy flavor works well with tart and tangy fruits to balance them out. In this salad, I used fuji apples, fennel, watercress, and walnuts. The result was a crunchy salad with a solid balance of flavors and textures. Although the color of the beets does bleed over time, the texture of this salad will hold up and taste equally good the next day.