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
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)
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.