Tag Archives: corn

Garden Tomato and Roasted Corn – Picnic Salad

Summer slowly winds down.. but in my garden the tomatoes are still vibrant, peppers still prospering, herbs still waiting to be picked. As we planned a picnic in the countryside,  I filled my basket with the garden goodness. This fresh tomato and roasted corn salad is packable for a good picnic. The orzo was a add on to give it some body, the herbs pull it all together.

The dressing? well there is no dressing, the sprinkling of olive oil, lemon zest and lemon juice is all you need to bring together the fresh herbs.

Tomato, Roasted Corn and Orzo
Tomato, Roasted Corn and Orzo

The flatbread is a yeast dough made with spelt flour. I cooked it in a 450 degree oven for 10 mins until browned.

Tomato, Roasted Corn and Orzo

Garden Tomato and Roasted Corn Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

Garden fresh cherry or any tomatoes – chopped

1 cup cooked Orzo

2 cups corn ( fresh or frozen)

1 and 1/2 cup chopped Herbs – Basil, oregano, parsley, thyme

1 tsp lemon zest

Juice of 1 lemon

1 tbsp good olive oil

1 finely chopped green chili pepper

Sea Salt and black pepper

Putting it together

Pour olive oil and sprinkle salt over the chopped tomatoes and put aside.

Roast corn in a pan with a tiny bit of olive oil and thyme leaves until the corn is browned and toasted, sprinkle some sea salt.

Cook Orzo for 7 mins ( or per directions on your package)

Add corn and orzo to the tomatoes, add all the herbs, lemon zest and lemon juice.

Add chopped green pepper.

Adjust salt and pepper to taste.

Pack it up with some good homemade spelt flatbread and goat cheese and you are set for a great picnic.

Tomato, Roasted Corn and Orzo
Tomato, Roasted Corn and Orzo
Tomato, Roasted Corn and Orzo
Tomato, Roasted Corn and Orzo

Late to the party at Fiesta Friday but was too busy enjoying the weekend. Thanks to co-hosts, Effie @ Food Daydreaming and Steffi @ Ginger & Bread.

Tempeh Tacos with corn salsa

A great healthy way to end a weekend and bring the family together to fix tacos. A simple recipe that showcases fresh organic vegetables with citrus flavors and ofcourse Tempeh for the vegan protein that is crisp and hearty.

1-DSC_0739Tempeh is a traditional fermented soy product that originated in Indonesia but readily available is local organic or international markets. Similar to Tofu Tempeh’s fermentation process and its retention of the whole bean gives it a higher content of protein, dietary fiber, and vitamins.

1-DSC_0733 Continue reading Tempeh Tacos with corn salsa

Stuffed Squash with corn and beans

Hope everyone had a great thanksgiving and shared meals with family, friends neighbors and strangers. My favorite time of the year filled with gratitude and understanding. Food is just a art form that brings people together to share, love, talk and be thankful for our blessings.

This dish was made as a part of our Thanksgiving feast. Any type of Acorn can be used but the cooking time would be longer for the ones with the thicker skin. I used the round green kind.

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Cut the squash in half, remove seeds and brush with olive oil infused with garlic, cayenne, coriander powder, 1tsp honey, salt and pepper.

Make the mix: enough for 3 round squash

Put the dry ingredients together:

1/2 cup cornmeal, 1 tsp baking soda, 1 tsp coriander powder, 1/2 tsp cayenne, 1/2 tsp salt.

Put the wet ingredients together:

2 cups crushed organic corn kernels ( you can use a food processor)

1 cup cooked black beans

1 cup almond milk, 2 eggs, 2 tablespoons olive oil, 1 cup shredded cheddar, 1/2 cup cream cheese, 1 chopped tomato, 1 tsp chopped and deseeded jalapeño chili, salt and pepper to taste

Combine the wet and dry ingredient and stuff the squash.

Bake in 350 degree oven for 40 to 45 minutes until cooked. Top with fresh cilantro and a dash of lemon juice.

Carrots, peas and corn with cumin

Looking for a unique side dish for thanksgiving? Why not go with global spice that satisfies the taste buds. #thanksgiving

Carrots Peas and Corn
Carrots Peas and Corn

Fresh slim organic carrots cut into small pieces

Fresh or frozen organic green peas and corn

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1 tsp cumin seeds,  1/2 tsp oinion seeds, 1 tsp each of minced ginger and garlic, 1/tsp tumeric, 3 whole red dry chilies, 1/2 tsp cayenne, salt to taste

Put 1 tbsp olive oil in pan and crackle the cumin and onion seeds for a minute, add garlic/ginger. Fry for a minute and add carrots. In about 2 minutes, add all the spices and peas and corn. A couple of tablespoons of water and cover and cook for 5-7 minutes until the carrots are tender. Tope with lime juice and fresh cilantro.

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