Corn & Black Bean Quinoa Salad

There are so many things I love about this salad, it's difficult to choose a favorite.  But choose I will...my favorite thing is that all the ingredients are things I generally have on hand.   Everything besides cilantro I basically always have and cilantro is something we buy practically every week so it's a rare occasion when I don't have that too.  That being said, don't start thinking it's only mediocre in the flavor department.  It is a nice, hearty salad with a savory, slightly tangy and spicy dressing that really brings everything together.  It is incredibly delicious when it's warm, but also heavenly when it's cold--making it great for a hot summer day.

Corn & Black Bean Quinoa Salad

Number of Servings: 6
Time to Prepare: 40 minutes

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 3-4 cloves garlic, minced
• 3/4 cup uncooked quinoa
• 1 1/2 cups chicken broth
• 1 tsp cumin
• 1/8 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup frozen corn
• 2 (15 oz) cans black beans, rinsed and drained
• 1/2 cup chopped cilantro

Heat the olive oil in a medium pot over medium heat.  When hot, add onions and saute for 7-8 minutes, stirring occasionally, until the onions just being to brown.  Add the garlic and stir for a minute or two, until fragrant.

Add the quinoa and cover with the broth.  Stir in cumin, cayenne, salt, and pepper and bring to a boil.  Cover, reduce heat, and simmer for about 20 minutes, until the liquid is absorbed.  

Stir in the frozen corn and the black beans.  Cover and let sit off the heat for 5-6 minutes, until the corn and beans are heated through.  Stir in the cilantro.  Serve warm or chilled.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Onion, garlic, corn, cilantro

Hazelnut Pudding Parfait

I am a huge dessert lover.  It's all I can do to stop myself from making some sort of baked good everyday.  And then of course on the days I don't, I'm scrounging around the kitchen trying to find any sort of treat I can stuff in my face after the kids go to bed.  Which makes me wish I had made some sort of baked good.  Of course now that summer is here I am much less inclined to want to turn the oven on so I have to come up with non-baked desserts to satisfy my pesky little sweet tooth.  Enter this delightful pudding parfait.  The hazelnut is a perfect summer flavor, in my opinion.  It isn't too heavy or strong, and it pairs really nicely with fresh fruit and chocolate.  The creamy homemade pudding and the bright fruit flavor of this dessert are really perfect for a hot summer evening.

Hazelnut Pudding Parfait

Number of Servings: 4-6
Time to Prepare: 4 hours 20 minutes

• 3/4 cup sugar
• 5 Tbsp cornstarch
• 1/2 tsp salt
• 3 cups milk
• 2 egg yolks
• 2 Tbsp butter
• 2 tsp hazelnut extract
• 1/2 cup heavy cream
• 2-3 Tbsp powdered sugar
• 1/2 tsp hazelnut extract
•  12 Oreos, crushed
• 2 bananas, sliced
• 1 lb strawberries, sliced

Combine sugar, cornstarch, and salt in a medium saucepan.  Add milk and stir until smooth.  Cook over medium heat, stirring constantly, until it reaches a gentle boil.  Remove from heat.

Stir egg yolks just until blended.  Add a small amount of the hot milk mixture to the egg yolks, stirring quickly and constantly.  Slowly whisk the egg yolk mixture into the saucepan, again stirring quickly and constantly.  Return to a gentle boil and cook for 1 minute.  Remove from heat and stir in butter and 2 tsp hazelnut extract.

Pour pudding into a glass or plastic bowl and cover with plastic wrap, lightly pressing the plastic wrap directly against the surface of the pudding to prevent a skin from forming.  Chill until completely cooled, about 4 hours.

Once the pudding is cooled, whip the cream until soft peaks form.  Add the powdered sugar and hazelnut extract and continue whipping until firm peaks form.

Spoon the pudding into serving dishes.  Spread Oreo crumbs over the top, then add the sliced bananas and strawberries.  Top with a dollop of the hazelnut whipped cream.

Produce Used: Bananas, strawberries
Source: Me

Rich and Creamy Hot Cocoa

I know, I know, it's practically summer and I'm posting a hot chocolate recipe.  What can I say, I like to live on the edge.  If you're not quite as edgy as me, then just tuck this one away for a few months.  But make sure to come back to it--you will thank me.  As the name attests, this hot cocoa is super rich and creamy with just the right touch of sweetness.  The cayenne provides a subtle undertone of heat without being overtly spicy and the vanilla and nutmeg really round out the flavor profile beautifully.  We like to serve this with homemade baked donuts for dunking, but don't let that stop you from enjoying it with anything really.  Or on its own because hey, why not?

Rich and Creamy Hot Cocoa

Number of Servings: 6
Time to Prepare: 20 minutes

• 2/3 cup cocoa
• 1 1/2 cups white sugar
• 1 oz bittersweet chocolate (60% cacao or more), grated or finely chopped
• 1 Tbsp cornstarch
• large pinch kosher salt
• dash cayenne pepper
• 6 cups milk
• 1/2 cup cream
• 1/4 to 1/2 tsp freshly grated nutmeg
• 2 tsp vanilla

In a large saucepan, whisk together cocoa, sugar, grated chocolate, cornstarch, salt, and cayenne.  Slowly pour in milk, whisking to incorporate.  Put over medium heat and cook, stirring frequently, until hot.  Whisk in cream, nutmeg, and vanilla.  Serve warm, topped with marshmallows if desired.

Source: adapted from Smitten Kitchen

Cilantro Lime Fish Tacos

I've tried a few fish taco recipes lately and had some disappointing dinners, but this one is a definite winner.  It really hit the spot and had the perfect balance of spiciness, creaminess, and crunch.  They are a bright, fresh, healthy bite that's just perfect for summer.  And the best part is that it comes together so quickly!  I made these this past week on a day where I had a lot of different things going on--family in town, a (surprisingly lengthy) school tour to attend, some shopping to do, and post-guest house cleaning.  By the time 5:00 rolled around, I just wanted to sit on the couch for a while.  Thanks to this great recipe, I got to do that and still have dinner on the table by 6:00.  It was awesome!

Cilantro Lime Fish Tacos

Number of Servings: 3-4
Time to Prepare: 20 minutes

• 1 tsp olive oil
• 1 small red onion, diced small
• 5 cloves garlic, minced
• 2 small jalapenos, finely chopped
• 2 medium tomatoes, diced
• 1/4 cup lime juice
• 1 pound cod (or similar white fish)
• kosher salt and black pepper to taste
• 1/4 cup chopped cilantro
• 8 corn tortillas
• 1 avocado, sliced
• 1 stalk celery, cut into thin matchsticks about 1.5" in length

In a large, non-stick skillet heat the oil over medium heat.  Add the onions and saute, stirring occasionally until the onion just begin to brown on the edges, about 7 minutes.   Add the garlic and cook for 30 seconds.  Add the jalapeno, tomato, and lime juice and heat through. 

Add the fish and cook over medium-high heat for about 5 minutes.  As it begins to turn opaque, break it up into bite-size chunks.  Once the fish is cooked through and the the liquid is somewhat reduced, season with salt and pepper to taste and stir in the cilantro.

In a small, dry frying pan, heat the the tortillas over medium heat for a couple minutes on each side to warm them.  Scoop some of the fish mixture into the tortillas and top with avocado and celery.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Red onion, garlic, jalapeno, tomato, lime, cilantro, avocado, celery

Sweet Potato Foil Packets

I make a lot of different recipes.  I am always trying new foods and revamping old ones.  So when a tried and true, beloved recipe like this one isn't already shared on the blog, I'm always a little surprised.  It can be hard to keep track of what I have and haven't posted.  Sometimes I make a recipe with the intention of posting it and then forget to take pictures.  Sometimes I've just been making something for so long, I don't even realize I haven't posted it!  I made these last week, then was surprised to discover I had never posted the recipe, but I had forgotten to take pictures.  Nobody complained when I made them again this week so that I could take those photos. 

We all just adore the rich, complex flavor of these.  Definitely don't skimp on the tomatoes--I am not a huge tomato lover so the first time I made these, I went a little light on the tomatoes and I have never made that mistake again.  The bright, juicy little twang they add is the perfect complement to the beans and sweet potatoes--the tomatoes are actually my favorite part of the dish.  Also, I love the flexibility these give me in my dinner prep.  I often assemble them early in the day, then keep them in the fridge until dinner time when all I have to do is throw them in the oven.  They have become my go-to meal to bring to new moms, as well--then I bring them over anytime and they can put them in the oven when they want them.

Sweet Potato Foil Packets

Number of Servings: 6
Time to Prepare: 45 minutes

• 1 1/2 to 2 cans black beans, rinsed and drained
• 1/2 cup tomato sauce
• 2-3 Tbsp taco seasoning (I usually make my own, but a store-bought packet works great too)
• 4 medium sweet potatoes, peeled and cut into 1/2" cubes (about 5-6 cups)
• 2 Tbsp butter
• kosher salt
• 2 cups chopped fresh spinach
• 3 to 4 medium tomatoes, diced
• 1 1/2 cups shredded Cheddar Jack cheese

Preheat oven to 425 degrees.  In a small mixing bowl, combine black beans, tomato sauce, and taco seasoning.  Stir to coat and set aside.

Set out six pieces of foil (each about 12" long) and spray each lightly with cooking spray.  Place about 1 cup of sweet potato cubes in the center of each foil piece.  Top with a small pat of butter (about 1 tsp) and sprinkle with a pinch of kosher salt.  Sprinkle the chopped spinach over the sweet potatoes, then top with the bean mixture, the tomatoes, and the cheese. 

Bring the long sides of the foil together over the filling and fold, rolling down, to seal.  Roll up the ends and crimp shut to make a packet.  Place the packets on a baking sheet and bake for 25 to 30 minutes.  You can serve them topped with sour cream, salsa, avocado, etc. but we usually just eat them as is!

Source: adapted from Perry's Plate
Produce Used: Sweet potato, spinach, tomato

Teriyaki Salmon with Guacamole and Sriracha Mayo

This salmon turns out beautifully tender and juicy.  The homemade teriyaki sauce is literally drinkable, with the perfect balance of sweet, tangy, and salty.  Top that with the spiciness of the sriracha mayo plus the creaminess of the guacamole and you have the perfect storm of happiness in your mouth.  It really is beautiful the way all these different flavors come together and complement each other to make a mouth-watering and lovely dish.  It is pretty impressive looking, but comes together in less than half an hour!

Teriyaki Salmon with Guacamole and Sriracha Mayo

Number of Servings: 6
Time to Prepare: 25 minutes

• 1 Tbsp cornstarch
• 1 Tbsp cold water
• 1/2 cup sugar
• 1/2 cup soy sauce
• 1/4 cup apple cider vinegar
• 1 clove garlic, minced
• 1/2 tsp ground ginger
• 1/4 tsp pepper
• 6 (6 oz) salmon fillets
• 1/3 cup mayonnaise
• 2 tsp sriracha
• 1/2 tsp honey
• 1 tsp lime juice
• about 1 cup prepared guacamole
• 2-3 green onions, chopped

In a medium saucepan, combine cornstarch, cold water, sugar, soy sauce, cider vinegar, garlic, ginger, and pepper and whisk together.  Bring to a boil over medium-high heat and cook, stirring frequently, until sauce is thickened and bubbly.  Remove from heat.

Preheat oven to 400 degrees.  Coat a 9x13 pan with non-stick spray.  Place the salmon fillets in the pan, skin side down.  Set aside about 1/3 of the teriyaki sauce and use the remaining sauce to brush the tops of the salmon liberally.  Bake for about 15 minutes, until the internal temperature reaches 130 degrees.

While salmon cooks, whisk together mayonnaise, sriracha, honey, and lime juice in a small bowl.

When the salmon is cooked, place it on a serving dish and brush with reserved teriyaki sauce.  Top with a large dollop of guacamole and drizzle with sriracha mayo, then sprinkle with chopped green onion.

Source: inspired by Damn Delicious
Produce Used: Garlic, lime, avocado, green onion

Coconut Curried Lentils

Do you eat lentils much?  You should!  They are high in protein, low in fat, and loaded with all sorts of vitamins and minerals.  Also, they're cheap and pretty shelf-stable so they are easy to keep on hand.  This recipe for curried lentils really makes them special, too.  It has a great earthy flavor to it, with a kick of brightness from the lemon and a hint of sweetness from the shredded coconut.  Also, it's vegetarian so if that's your thing (or the thing of somebody you're cooking for), this is a good, delicious way to get in that protein. 

Coconut Curried Lentils

Time to Prepare: 1 hour 20 minutes
Number of Servings: 8

• 2 cups dried lentils
• 1/4 cup coconut oil (or canola oil)
• 1 medium onion, chopped
• 6 cloves garlic, minced
• 1 1/2 Tbsp freshly grated ginger
• 2 tsp mustard seeds
• 1 tsp turmeric
• 1/4 tsp cayenne pepper
• 2 cups diced tomatoes (can use canned or fresh)
• 1 (13.5 oz) can coconut milk
• 2 Tbsp lemon juice
• kosher salt
• black pepper
• 1/2 cup sweetened shredded coconut
• 3-4 Tbsp chopped cilantro

Rinse lentils and bring to a boil in a large pot of water.  Reduce to a simmer and cook, uncovered until tender, about 30 minutes (cooking time may vary depending on which type of lentils you use).

Meanwhile, heat the oil over medium heat in another large pot.  Add the onion and cook, stirring frequently, until soft and golden, about 15 minutes.  Reduce the heat if they are browning too quickly.  Stir in the garlic and ginger and cook for 1 minute.  Add the mustard seeds, turmeric, and cayenne and cook for another 2 minutes or until fragrant (the mustard seeds may start to pop so just watch out for that).

Stir in the tomatoes and coconut milk, reduce heat to low, and simmer until the lentils are done cooking.  Add lentils to the sauce and stir well to combine.  Simmer for 10-15 minutes to thicken.  Stir in lemon juice and season with salt and pepper to taste (start with about 1 tsp and go from there).

While the lentils simmer, put the coconut in a small saute pan over medium-low heat and toast, stirring frequently, until golden brown.

Serve the lentils over rice, sprinkled with toasted coconut and chopped cilantro.

Source: adapted from Foodess
Produce Used: Onion, garlic, ginger, tomato, lemon, coconut, cilantro