Tag Archives: onion

Edamame, corn, and avocado salad

Edamame, corn and avocado salad
Making a vegetable to go along with dinner for my meat-and-potatoes-loving BF is often a real challenge. He’s just not a fan of most things green. And when I asked him last night, “Do you like edamame?” he made a face. But um… then I tricked him. Haha! Tricking someone into eating vegetables. I’ll be a great mom someday.

This salad has lots of good stuff in it but it’s so fresh and sweet tasting, the best of the best ingredients are all but hidden.

It should also be noted that fresh corn would be WAY better in this salad than frozen. But it is obviously not corn season yet so this will have to do.

On the menu:
Edamame, corn, and avocado salad
Serves 2

1/2 cup frozen, shelled edamame
1/2 cup frozen corn
1 small avocado, cubed
3 Tbsp red onion, diced
1 Tbsp fresh lime juice
1/2 Tbsp olive oil
1 tsp red wine vinegar

In a small saucepan, add corn and edamame and cover with water. Add a pinch of kosher salt. Bring water to a boil and then lower to a simmer. Cook for approximately 8 minutes. Remove from heat, drain, and let cool.

Meanwhile, in a small bowl, whisk together the olive oil, vinegar, and lime juice. Add a pinch of salt and pepper. In a small serving bowl, add cooled corn and edamame, red onion, cubed avocado, and dressing. Toss to combine.

Advertisements

1 Comment

Filed under Recipes

Vegetarian Week: Peach, Tomato, and Corn Salad with Feta


Prepare yourselves: this salad is a hit. I know, you’re like, “Seriously? An exciting salad?” But in the dead of summer, when fruit is at its ripest and heat is at its hottest and your pits are at their sweatiest (no? just me?), you want something cool and refreshing even if you’re sittin’ pretty in Arctic/office air conditioning. This salad is it. When I served it to my parents my dad said, “What made you think this would all go together?” But truthfully, the geniuses over at WSJ thought this would go together. And I trust them.

On the menu:
Peach, tomato, and corn salad with feta
Serves 4
Adapted from this recipe from Wall Street Journal

3 ripe, sweet tomatoes
3 ripe (but still semi-firm) peaches
2 ears corn, shucked and boiled, kernels cut off
1/4 cup red onion, sliced thin
3/4 cup feta cheese, crumbled
3 Tbsp extra virgin olive oil

Cut tomatoes and peaches into wedges of equal size. In a large bowl, add tomatoes, peaches, corn kernels, onion, and olive oil and toss until combined and coated. Plate salad. Crumble feta over the top. Serve any remaining feta on the side.

3 Comments

Filed under Cooking, Recipes

Avocado Shrimp Salad

Did you ever have one of those days where you’re a food blogger and you make something really delicious and then you and your dinner guests devour it and you realize you forgot to take a picture of it? Don’t you just hate when that happens? I made this dish, and was so super proud of it, and as I was cleaning the plates off The BF said, “You forgot to take a picture… huh?” Rest assured, friends, this dish is beautiful and tastes just as good. You won’t regret making it. Pinky promise.

On the menu:
Avocado shrimp salad
Serves 4 

3 Tbsp red onion, diced
1/4 cup cilantro, finely chopped
1/2 pound shrimp, cleaned and tails removed, cooked and diced
2 avocados, ripened
1 lime, juiced
1 tsp kosher salt
1/2 cup alfalfa sprouts

Combine red onion, cilantro, shrimp, lime juice, and salt in a plastic bowl.

Cut avocados in half, careful to keep the skin intact. Remove pit. Scrape out the flesh, leaving a thin layer of flesh on the skin. Mix the avocado insides with the rest of the fillings, careful not to mash it too much [the salad is better if you leave the avocado a little chunky].

Divide the sprouts up between the 4 avocado shells and then fill each shell with 1/4 of the salad. Chill for at least an hour before serving.

Leave a comment

Filed under Cooking, Recipes

How to Throw a House Party and Make Friends While You’re At It

A month or so ago The BF and I threw a little housewarming party to show off our phat new pad (yes, phat. what of it?). I also used it as an excuse to wow my friends with my culinary talents. If you think that’s obnoxious and pompous, well, in the words of Andre 3000, “I’m… just being honest.”

Sweet pumpkin dip with homemade vanilla wafers, blue cheese dip with veggies, chewy chocolate cookies, onion dip with Ritz, and pizza squares

Here are a few tips on preparing successful dishes for housewarming parties:

1. Finger foods: There’s nothing more awkward than carrying around a plate while you socialize, or trying to shovel salad into your face while hitting on a potential beau. You drop some on the carpet, you’re juggling the fork, the plate, and your beverage… it’s not cute. Enter finger foods. There are only a bajillion versions of utensil-free dishes and your spread should be full of them. My favorites are bite-sized squares of pizza, cookies, and cut up veggies. Which brings me to my next point…

2. Dips: I made 3 dips: sweet pumpkin for dipping cookies, tangy blue cheese for the veggies, and hot onion swiss for Ritz crackers. It’s interactive, it’s delicious, and it allows you to make literally everything the day before. Which brings me to my next point…

3. Make things in advance: I spent hours the night before the party baking cookies, chopping veggies, and mixing dips. Not only is most dip better after it’s had a chance to sit in the fridge overnight, but the day of the party all you have to do is pop it on the table and remove the plastic wrap. Easy as pie.

4. Room temperature foods: What’s grosser than hot food that’s been left to harden and coagulate on your dining room table for 6 hours? Well… lots of things. But during a party no one wants to see that. Try and stick to food that still tastes good at room temperature, or that tastes delicious both hot and cold (i.e. pizza squares).

5. Print out a menu: Everyone thought I was such a loser because I printed and framed my menu. Okay, maybe the frame was overboard… It cost $.99! And it looked sweet. Anyway, providing a menu allows your guests to know exactly what they’re eating before they taste it. Also avoids those pesky allergies. And saves you from having to say 809 times, “It’s sweet pumpkin dip! You eat it with the cookies!” Because after 10 beverages (just kidding, mom, I had THREE I said THREE beverages) it might not come out so nicely.

Starting next week I’ll be sharing with you some of the standout recipes from the party. In the meantime I served this onion dip to rave reviews, even though I accidentally microwaved instead of baking it. It separated… and it was gross.

Leave a comment

Filed under Cooking, Recipes

How to Chop an Onion… in yo FACE!

It’s me! Oh man, did I love doing this. Someone (cough Food Network Cooking Channel cough) snatch me up already!

3 Comments

Filed under Cooking