Monday, July 18, 2011

Summer Veggie Blessings


So much has been happening in my life lately (see here) that I've found it difficult to keep up with blogging--though that doesn't mean I haven't been cooking. In fact, nothing calms me down and clears my head like standing in the kitchen, chopping vegetables. So whenever I'm not planning and packing and sorting out financial details and studying Arabic, I'm making things for dinner on the porch or picnics by the river or family get-togethers. And because it's been hot out, I've been favoring lighter fare--especially summer salads and side dishes and main courses made with fresh produce I've collected at the farmers' market. Herewith, a few of my favorite summer recipes and some photos, to boot!


Corn Salad with Cilantro Lime Vinaigrette
  • 6 ears of corn, shucked
  • 2 tablespoons fresh lime juice
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground coriander
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh cilantro
Place ears of corn on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast at 450 degrees for about 25 minutes. Remove from the oven and let cool before slicing the kernels from each cob with a knife. Prepare dressing by combining remaining ingredients, then tossing with corn.



Read More http://www.epicurious.com/recipes/food/views/Cilantro-Lime-Vinaigrette-103849#ixzz1SCTinr6O




Roasted Carrots with Dill
8-10 large carrots (I prefer to use the smaller ones I find at the farmers' market, and slice them lengthwise into halves or quarters)
  • Olive oil
  • 1 tablespoon unsalted butter, cut into small pieces (optional)
  • Kosher salt and freshly cracked black pepper
  • 1 tablespoon chopped fresh dill


  • In a roasting pan, toss carrots with enough olive oil to coat. Top with butter, kosher salt, and pepper. Roast in a 425° oven to desired tenderness, then turn the broiler to high and cook carrots until lightly browned. Sprinkle fresh dill over carrots.


Read More http://www.bonappetit.com/recipes/2011/06/roasted-carrots-with-dill#ixzz1SCUy91OG




Zucchini Pesto Pizza


For this one, I simply bought a whole wheat pizza dough at Whole Foods and pre-baked it for about 5 minutes on parchment paper. Then, I topped it with homemade pesto, sauteed zucchini slices, onions, and goat cheese crumbles and baked at 450 degrees for about 10 minutes.

2 comments:

Janel said...

Wow congratulations!!! I hope you blog about your food adventures while there. So happy for you!

Andrea said...

Thanks, Janel! I will try to keep writing about food while I'm there-I'd love to take some Tunisian cooking classes if possible!