Roasted Corn Salad with Salsa Verde Vinaigrette

standard August 10, 2016 Leave a response

My go-to motto for veggies is “when in doubt, just roast it.” Even in the summertime, this is a delicious alternative to grilling or raw crudites and salads. This roasted salad includes all the quintessential summer flavors of corn, beans, tomatoes, and squash, tossed with a chunky, spiced, peppery sauce. A terrific complement to those last seasonal bbq potlucks.

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Roasted Corn Salad with Salsa Verde Vinaigrette

Yield: Serves 4

Calories per serving: 353

Ingredients

  • 1 clove garlic
  • 2 ears corn
  • 2 c zucchini, sliced
  • 1 c green beans
  • 2 poblano peppers
  • 1/4 c yellow onion
  • 1 c cilantro, chopped
  • 2 limes, juiced
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 c olive oil
  • 4 c lettuce
  • 1 medium tomato, diced
  • 1 small avocado, diced
  • 1 peach, diced

Instructions

  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  2. In a bowl, combine corn, zucchini, green beans, and garlic with salt and pepper and 1 T olive oil.
  3. Spread veggies evenly on prepared baking sheet and roast for 20 minutes, or until veggies are just charred and soft.
  4. While veggies cook, combine poblano, onion, cilantro, lime juice, salt, pepper, and olive oil in a food processor until smooth.
  5. Wash and tear lettuce. Divide evenly among serving plates.
  6. When veggies are done roasting, toss with dressing, tomato, peach, and avocado. Serve over lettuce.

Notes

Serve as a side salad or with roasted chickpeas, baked tofu, or quinoa for a complete meal.

http://www.neatandnutritious.com/roasted-corn-salad-with-salsa-verde-vinaigrette/

Nutrition:

Per serving: 353 calories, 43 g carbs, 25 g fat, 7 g protein, 460 mg sodium, 12 g sugar

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Roasted Summer Veggie Gratin

standard July 15, 2015 Leave a response

The best of any summer recipe is all the ripe, bright flavors melding together. Whether raw in a salad, steamed as a side dish, or roasted with tons of herbs and spices, there is nothing better than summer produce piled on a plate. This dish is no exception. I used what I had in my CSA delivery, but green beans, eggplant, potatoes or any other seasonal combination would work excellent here.

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Roasted Summer Veggie Gratin

Serving Size: Serves 4

Calories per serving: 202 kcal

Roasted Summer Veggie Gratin

Seasonal flavors of squash, corn, and tomatoes mix with bright herbs and a little crunch for a ripe summer side dish. Or toss in chickpeas or quinoa to make a heartier meal on its own.

Ingredients

  • 2 c squash (acorn, summer, zucchini, whatever you have!)
  • 2 ears corn, cooked
  • 1 c mushrooms
  • 1 sweet onion
  • 4 cloves garlic
  • 4 medium tomatoes
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 3 T olive oil, divided
  • 1 tsp parsley
  • 1 tsp basil
  • 1 tsp oregano
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1/2 c breadcrumbs
  • 1 T nutritional yeast

Instructions

  1. Prep your veggies! Thinly slice squash, mushrooms, onion and tomatoes. Cut corn off the cob.
  2. Preheat oven to 375 degrees. Grease a baking sheet with 1 T olive oil. Evenly spread squash, mushrooms, and onions on sheet and roast until browned, 15-20 minutes. Remove from oven and reduce temperature to 350 degrees.
  3. Spread onion and garlic evenly in the bottom of an 8x8 baking dish. Top with mushrooms, then squash, then corn. Finish with a layer of sliced tomatoes. Season with salt and pepper.
  4. Combine breadcrumbs with nutritional yeast. Sprinkle evenly on top of dish.
  5. Combine remaining 2 T olive oil with herbs. Drizzle over top of breadcrumbs.
  6. Bake in oven for 30 minutes or until vegetables are bubbling and crust is browned.
http://www.neatandnutritious.com/roasted-summer-veggie-gratin/

Nutrition:

Per serving: 202 kcal, 24 g carbs, 11 g fat, 5 g protein, 323 mg sodium, 11 g sugar

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Mexican Noodle Soup

standard November 12, 2014 Leave a response

Today is the perfect day for this soup. Yesterday the temperature dropped over 15 degrees in the 45 minutes I was outside running. And this morning is not any warmer. Hearty, spicy soup to the rescue! This is a super fast, easy to make, perfectly slurpable soup. (Yes, you will be slurping this one.)

I feel like soup is always easy. And always forgivable. Saute veggies, toss in a few spices. Add a protein and a starch. A little broth and a little garnish to make it over the top. Even if you manage to mess it up, you just add a little more flavor, a little more broth, even it out. And you’re set. A complete, cozy one pot meal.

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Mexican Noodle Soup

Serves 4.

Print-Friendly Recipe

Ingredients:

  • 1 T coconut oil
  • 1 yellow onion, diced
  • 1 c red cabbage, chopped
  • 1 c black beans
  • 1 c sweet corn
  • 1 14 oz can diced fire roasted tomatoes with green chiles
  • 1 T chili powder
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1 tsp coriander
  • 1/2 tsp sea salt
  • 4 c vegetable stock
  • 4 oz rice noodles
  • 1/4 c red onion, diced
  • 1/4 c cilantro, chopped
  • 1 lime, juiced
  • 1 avocado, cubed

Steps:

  1. Heat oil in a large stockpot over medium heat. Add onion and saute until translucent. Add cabbage and cook until slightly softened, about 5 minutes.
  2. Add beans, corn, tomatoes, and spices to the pot and stir to combine. Let cook for 5 minutes.
  3. Add stock and bring to a boil. Reduce heat to low and add noodles. Simmer for 5-10 minutes until noodles are cooked.
  4. Stir in red onion, cilantro, and lime juice.
  5. Ladle into bowls, and top with avocado to serve.

Notes:

  • If you want some crunch, I recommend crumbling a few tortilla chips on top.
  • The noodles will keep soaking up the broth until they cool, so store leftovers in the fridge immediately. And don’t be startled if your soup turns into a noodle pot as you eat. Just add a splash more broth when heating the leftovers.

Nutrition:

Per serving: 316 kcal, 49 g carb, 11 g fat, 10 g protein, 486 mg sodium, 5 g sugar

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