Pretty warm day here in the Bay Area. I decided I would make crab cakes Crab Cakes and a tomato, corn and avocado salad. This was based on what looked fresh at the grocery store today. Just a quick salad that I threw together, no actual recipe, but I tried to capture it the best I could in the recipe below. Enjoy!
Tomato, Corn and Avocado Salad with Ricotta Salata
1 1/2 cup cherry or grape tomatoes, sliced in half or quarters depending on size
1 avocado, diced and soaked in lime juice
1 tablespoon lime juice (approx)
2 ears of fresh corn, cooked and sliced off the cobb
2 tablespoons ricotta salata cheese, very small dice
freshly ground pepper
extra virgin olive oil
Combine the tomatoes, avocado with lime juice, corn and ricotta in a medium bowl. Try to add the corn while it is still hot or warm, it warms up the rest of the salad and makes the flavor more intense. Mix well.
Sprinkle with the salt, pepper and olive oil and mix well.
So easy and so delicious! I got the recipe from Feed Me Phoebe and I have made it several times. The first couple of times I used Great Northern beans instead of Garbanzo beans and I have also used marinated artichokes instead of water-packed artichokes, but I think it is healthier with the water-packed artichokes. I have also added a couple of handfuls of fresh spinach in the past, which I would have done today, but I am out of spinach! The hummus is great any of these ways. Below is the basic recipe, pretty much unchanged from Phoebe Lapine’s recipe.
I took a little blogging-break, but hopefully I am back for the next month or so. June blog entries will probably be very light if at all. But hey, who wants to cook in the summer anyway! This a a very simple and easy dish to slowly get myself back in the swing of writing again. This is a Food & Wine recipe that I added asparagus and mushrooms to. A very flavorful and nice quick weeknight dinner.
1/2 pound cremini mushrooms (or white button), cut into thick slices
1 pound asparagus, ends broken off and sliced into one-inch pieces
fresh ground pepper
1 pound jumbo shrimp, peeled and deveined (save time and buy it deveined, it is worth it!)
2 tablespoon small capers, drained
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons finely chopped flat-leaf parsley
In a very large skillet heat some olive oil until it shimmers. Add the garlic and sauté for 1 minute. Add the mushrooms and sauté for a few minutes. Add the asparagus and the shrimp and cook over high heat until the shrimp are lightly browned and barely opaque, about 2 minutes.
Add the capers and cook for 30 seconds. Turn the shrimp and add the lemon juice and 1 tablespoon of the chopped parsley. Cover and cook over low heat for 4-5 minutes, until the shrimp are cooked through and the sauce is slightly reduced. Transfer the shrimp mixture to a dish and spoon the sauce on top. Add a sprinkle of the remaining 1 tablespoon of parsley and serve. Enjoy with some crusty whole wheat bread or rice.
Wow, ten days have passed since I last posted a recipe! My daughter was home for spring break and she was bored so she decided she would do a lot of the cooking, so Helpful! But she doesn’t follow recipes or want to participate in my blogging project, so I haven’t had much to post. Thank you again Melissa Clark and New York Times Cooking for this recipe! This is a very healthy and hearty vegetarian soup that can be bulked up further with lentils, grains or sausage (no longer vegetarian then) if one desires. We decided we just wanted a warm vegetarian soup that wasn’t too heavy, so we left it as is except we added a can of chopped tomatoes and some broth to the recipe.
1 1/2 lb mixed mushrooms such as shiitake, cremini, oyster, etc. medium dice
½ lb shallots, finely diced
fresh ground pepper
1 tablespoon tomato paste
2 teaspoons fresh thyme leaves, chopped (use a little less if dried)
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
pinch ground allspice
one 14.5 oz can chopped peeled tomatoes (organic or no salt added if possible)
4 cups water
1 cup of low-sodium vegetable broth
5 ounces baby spinach
fresh lime juice, to taste (I cut one lime and served the wedges with the soup so people could squeeze in as much as they wanted at the table)
plain yogurt, for serving (optional)
Pre-heat oven to 400 degrees F.
Spread out chopped mushrooms and shallots on a large lightly oiled sheet pan. Sprinkle vegetables with a little salt and pepper and a little olive oil. Roast for 15 minutes and then stir. Roast for another 10 minutes or until the mushrooms have substantially shrunk and most of the liquid has evaporated. You can alternatively do this in the pot you are going to make your soup in by sautéing the vegetables.
Heat a large pot over medium heat, add a little olive oil to just barely coat bottom of pot, after that is heated add the mushrooms and shallot mixture, tomato paste, thyme, cumin, coriander, cinnamon and allspice. If you like a little more spice, add a little more of all spices as I did. Cook until fragrant, about 1 minute.
Stir in can of tomatoes including the liquid, 4 cups of water and 1 cup of vegetable broth. Add a little salt and pepper to taste. Bring the mixture to a simmer and cook gently for at least 20 minutes. I simmered for over an hour because I had the extra time. Stir in the spinach and cook until just wilted, 1-2 minutes.
Using a blender or food processor, coarsely purée 1/2 of the soup and add back to unprocessed soup. Taste and adjust seasoning as needed. Serve in bowls with a squeeze of fresh lime, sprinkle of thyme and an optional dollop of yogurt. Enjoy!