Grilled Corn Salad with Avocado

YIELD: 6 servings (about 6 cups total)

PREP TIME: 15 minutes

COOK TIME: 7 minutes

TOTAL TIME: 25 minutes

Ingredients:

FOR THE GRILLED CORN SALAD:

• 1 bag frozen corn or 5 corn cobs 
• 1-1/2 tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1 pint halved cherry tomatoes (about 2 cups)
• 1 medium avocado, peeled, pitted, and diced
• 1 small red bell pepper, cored and finely chopped
• 4 green onions, finely chopped
• 1/4 cup chopped fresh cilantro
• 2 cups packed arugula (Optional)

FOR THE DRESSING:

• 1/4 cup fresh lime juice (from about 2 limes)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 1 teaspoon paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder

Directions:

1. Option 1) Brush olive oil on corn cobs and grill. Carefully, slice corn kernels off cob and into bowl. Option 2) Preheat an iron skillet with olive oil. Toss corn with oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the pan and let cool.
2. Tansfer corn to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
3. In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.

Original recipe from wellplated.com

Bruschetta with Artichoke Hearts and Parmesan

Ding ding! This is a family favorite! This can be made ahead and stays in the fridge for up to a few days. 

Bruschetta Topping

1 14 ounce can of artichoke hearts, rinsed and patted dry

2 Tbsp extra virgin olive oil

2 Tbsp Lemon Juice

2 Tbsp chopped fresh basil

1 garlic clove, minced

Salt and pepper

2 oz Parmesan cheese, 1 oz grated (1/2) cup and 1 oz shaved

Toasted Bread

French Bread cut into 1/2 inch slices

1 Garlic clove

Olive Oil

Directions

1) Pulse artichokes, oil, basil, lemon juice, garlic, salt and pepper in a food processor, about 6 pulses.

2) Add grated Parmesan and cloves to combine, about 2 pulses.

3) Transfer to an airtight container and refrigerate for up to 2 days. 

4) When ready to serve, adjust oven rack 4 inches from broiler. Line baking sheet with aluminum foil. 

5) Place bread on prepared sheet and broil for 1-2 minutes.

6) Lightly rub one side of toast with garlic and oil and season with salt to taste. Garnish the artichoke mix with shaved parmesan.

Lemon Orzo Pasta

Ingredients

3/4 Cup Orzo
1/8 Cup Green Onion, Chopped
1/2 Cup Garbanzo Beans
1/2 Cup Feta Cheese
The juice from 1/2 a Lemon
Extra Virgin Olive Oil
Basil to taste
Garlic to taste

Directions

1) Cook the orzo per the directions. I salted my water.
2) Mix the orzo and list of ingredients together in a bowl
3) I added about a 1/8-1/4 Cup of basil, 1-2 Tbsp. of minced garlic and the same of Olive Oil.
4) Refrigerate for a couple hours to chill before serving.

Moroccan Carrots

Moroccan Carrots

4 c carrots, steamed

2 tsp EVOO

3 garlic cloves, sliced

1/4 tsp Cumin seeds

1-1/2 tbsp cilantro chopped

1 tsp honey

1/2 tsp salt

1/2 tsp black pepper

1/4 ground cumin