Recipe Roundup :: 13 mouth-watering, healthy corn recipes

Seasons and Supper's Grilled Corn Tomato and Arugula Salad

Corn is fresh and sweet and in abundance right now. It's also incredibly inexpensive. Unless you're having an afternoon barbecue, or have a large family you're probably enticed by the low prices yet wondering what you can do with all that corn. While there's nothing like eating it right off the cob, salted, peppered, hot butter running off the sides, perhaps paired with grilled fish, barbecued chicken or chimichurri steak. Don't fret about leftover corn that hasn't been eaten. There's plenty that can be done with it. Simply cut it off the cob using a large, sharp knife and toss it into salads, salsas, soups, corn bread, tacos and on top of bruschetta. Below we share with you 13 mouth watering recipes. 

This tomato and corn crostini with whipped roasted garlic goat cheese can be found at How Sweet it is.

Liven up your corn on the cob with pesto and lemon instead of traditional butter. Via The Lemon Bowl.

The Proud Italian cook has the beautiful, light salad made from corn, feta and ribbons of zucchini and summer squash. Looks so refreshing, doesn't it?

Once tomatoes start to turn red on the vine they are plump for the pickin'. I adore nothing more than a fresh tomato with just a little bit of salt - It makes for the perfect snack. Mixed it in with some of your fresh summer corn and you have a lovely summer side. This wonderful corn and tomato salad is from Green Valley Kitchen.

Damn Delicious has Sweet Corn Guacamole - 

Could anything be sweeter than quinoa, corn and scallions? Hop on over to Just a Taste if you want the recipe!

Quinoa and corn are reunited in these quinoa, black bean and corn tacos over at Cooking Classy.

Season with Spice has a refreshing looking Thai Corn Salad.

I adore soup, warm and chilled and eat it year round. The New York Times offers us this Cream Corn and Poblano Soup.

For those hot summer nights you might want to try What's Cooking Good Looking's Yellow Tomato and Corn Gazpacho.

This Roasted Corn and Zucchini Salad with Chili Lime Vinaigrette will also help with your garden's overflowing zucchini problems! 

I couldn't possibly have a corn recipe round up without including one of my all-time favorites, Ina Garten's Fresh Corn Salad. It's a favorite in our home!

We hope we've inspired you to find some different ways to cook and use up all your corn!

This Summer Make your Dessert Sparkle!

One of the joys of a childhood summer are sparklers. My boys look forward to that time of day when the sun has set and they can light the world on fire... figuratively speaking, of course! Influenced heavily by a few images I had saved onto to my Pinterest board, I thought it would be fun to add some sparkle to my kids' dessert. What could make a warm brownie a la mode even sweeter? The magic and glow of a sparkler, of course! Sparklers truly make those spectacular summer nights even more memorable.

To make your Sparkling Warm Brownie a la Mode you will need:

2 glasses 
1 brownies cut into a circle shape to fit the bottom of the glass
2-4 scoops of vanilla (or your favorite) ice cream placed on top of the warm brownie
Optional: Hot fudge, caramel or butterscotch sauce drizzled over ice cream
2 sparklers placed into the center of the ice cream, anchored by the brownie
Serves 2 - Double recipe if needed

Pardon our poor quality, rushed iPhone photos!

Beet and Roquette Panzanella

Image property of The Entertaining House/Jessica Gordon Ryan

I've gone farmer's market mad. Crazy. I cannot get enough fresh produce. I cannot tell you how incredibly different the produce is fresh from the farm. Grocery store produce cannot compare. Organic grocery store produce cannot compare. It cannot begin to compare. I've been obsessing about tomatoes of late, as you've noticed if you are a regular reader. But there's so many other wonderful things... everything is in season now. Everything. I'm a huge beet fan. I adore them. But I think beets are like cilantro. You either love them or you hate them. (I also happen to be a huge cilantro fan!)

During the summertime The Westport Farmer's Market takes over the entire Imperial Avenue commuter lot with vendors from farms across the state. But we're not talking just fruit and veggies. We're talking organic meats and cheeses... plants, wonderful breads, Mexican foods, salads, salsas, desserts, coffee, honeys and even a pizza truck... You haven't had anything until you've had pizza made from the back of a truck! Don't feel badly, this is organic pizza made with fresh ingredients from all these wonderful farms and vendors. Doesn't get better than this! To all my local peeps, if you haven't been, you really ought to. I promise you won't be disappointed. Full list of vendors here.

Today I loaded up my arms and bags with fresh cantaloupes, tomatoes of all varieties and sizes, wonderful multi-grain bread, beets, salad greens, an incredible quinoa salad (another new addiction) and an old addiction, an amazing spicy out of this world spicy gazpacho...

I'm a huge salad lover. Especially when made with fresh fresh fresh greens. I'm a huge sandwich lover as well. And often I'll layer fresh veggies in between two slices of fabulous bread.Any combination of veggies, raw or grilled will do. When it's hot out, I prefer raw, especially when tomatoes are in season and bursting with flavor.

When the bread gets stale (meaning it hasn't gotten gobbled up within hours, which is rare around here!) I love to make Panzanella. Panzanella is a traditional Tuscan salad that consists, primarily, of bread and tomatoes. Anything can be added to it to enhance flavors and textures. Popular additions are onions, olives and cucumbers. I made a variation for lunch the other day that used less bread and more veggie - I added mini rocquette (also called rocket or arugula) beets, tomatoes and mozzarella. I created a base layer of green then piled up 1 large diced beet and 1 medium tomato, some of the mozzarella, a handful of stale bread, cubed. I drizzled some olive oil over the top and added some salt and pepper. With vegetables this fresh I prefer not to mask their flavors with salad dressing.

The best breads for panzanella are the rustic ones... good hearty breads with good chew. You don't want a bread that is overly stale, for that you're best bet is to grill or toast them for crostini or croutons. For panzanella you want a bread that is a day or two old. Still fairly soft but not enough to get soggy from the olive oil and tomatoes.

Summer Sandwich for a Saturday or Sunday Afternoon

This could very well be the easiest and best tasting sandwich you have ever had. Think of it as a salad in really great bread. But there are a few things you must do to make this sandwich a success. Otherwise it will be an ordinary sandwich. And that's not what I'm striving for here.

First. You must get yourself to your local farm or farmer's market. They're everywhere this summer - The farmer's markets, that is! You'll find grocery store produce practically inedible once you get your veggies from the farm. This is how our tomatoes and lettuce and cucumbers and all the other deliciousness is supposed to taste!

After you've gotten all the veggies that your heart desires you'll need some really good bread. With the emphasis on really good. I am a bread snob. I make no apologies for this. Many local bakers sell their wonderful breads at farmer's markets. Really, farmer's markets are one stop shopping... you should be able to find everything you need from meat and fish, eggs, cheeses, breads, veggies, soups, and some of the best desserts ever.... But I digress... If you can't get a good bread at your farmer's market, then head to a bakery. But please please please do not go to the grocery store for this unless your grocery store sells local breads... and many of them do.

You'll want a fat, flat crusty bread like a ciabatta or eve a softer focaccia. Cut the bread in half through the middle and lay both halves on your work surface, crust sides down. On one half drizzle a little bit of extra virgin olive oil, infused or plain. Now start layering all your veggies... anything and everything you wish! We used mixed lettuces, thinly sliced fresh red tomatoes, thinly sliced fresh cucumbers, crushed and chopped Greek olives, thinly sliced pepadews and fresh mozzarella. We added some more olive oil and seasoned with sea salt and pepper to taste. We placed the other half of the bread on top of the sandwich and pressed it down. You can use something heavy to hold it into place if you wish. When you're ready, cut the sandwich into as many pieces as you'd like. Serves 4-5 large sandwiches or more as mini sandwiches. You can add anything you would like - fresh basil, onions, peppers... The options are endless. Use an infused olive oil or add some pesto to the bread. Swap out the mozzarella for goat cheese or a spreadable herb cheese like Boursin.

Go ahead and make this. You'll thank me when you do!



Blueberries :: Go pick your own!

As we near the end of summer with mixed emotions, we so badly want to hang on to those few days we have left and yet I do admit to also suffering from a bit of Mom Summer Burn-out. I, quite frankly, could sit by the pool or at the beach all day long with my armloads of magazines and a good book. But the children, notsomuch.  As a single mother who also happens to work from home, I need to carve out time for myself so that I can actually get some work done. With careful planning this all can happen - although I am grateful that soon school will help me with this juggling! I also need to be cognizant of recreational spending what with school supplies, uniforms, shoes, gym clothes, and regular clothes for three children. This time of year is even more expensive than Christmastime!

We've been talking about picking blueberries for years. We've picked strawberries and raspberries, but never the blueberries. So today, before the kids became glued to their iPads, we headed out the door and took a lovely ride to pick our blueberries. I had no idea that so many grew on bushes. I'd only seen the wild bushes in Maine, not those specifically grown for picking. Not only were the bushes all brimming with berries, but the fruit can be reached by even the smallest of children making this truly a family-friendly activity. Our berry farm encourages nibbling as you pick - without even knowing it your kids most likely will get their full day's serving of fruit. I know that mine certainly did!

If you live near fruit orchards or farms do check them out. They can be a fun (nutritious!) and inexpensive way to fill a little bit of your day. In New England it's peach and blueberry season.

Berry picking is very inexpensive. We picked 3 large containers, filled to the brim, and spent a little over $10 in the hour we were there. Our berry farm is owned by a family that also has a strawberry farm, squash and pumpkin patches and Christmas trees. We had a lovely hay ride through the property and saw some very large pumpkins ready to be picked, reminding us, yet again, how fleeting these days really are. Do get out and enjoy them!

Check your local farms to see what's available. We went to Jones Family Farms in Shelton, Connecticut, which is about half an hour away from where we live. The berry farm is closed on Sundays and Mondays. If you live in Fairfield or New Haven counties I highly recommend the drive! For more on Jones Farms visit their website here. And if you've never been there during the fall for pumpkin picking you simply must go. There really is no other place like it and the views are positively phenomenal!


Wondering what to do with all your blueberries?
You can make The Best Blueberry Muffins (ever!)
Simply Perfect One Bowl Blueberry Cake, is really fantastic!
Did you know that blueberries freeze beautifully?
Wash them and toss them right into your freezer for later use.
We adore frozen blueberries in our smoothies!

Our Favorite Blueberry Smoothie
1 cup low-fat or no-fat vanilla yogurt
1/4 - 1/2 cup 1% milk
1 cup frozen blueberries
1/2 frozen banana chopped (You can't taste the banana when it is frozen but this makes the smoothie as thick as a McDonald's milkshake!)
Place all ingredients in blender and blend until smooth.
Makes 2 - 3 smoothies
Of course you can add any fruit you want... add peaches, strawberries, raspberries... anything you want!

I'll toss them onto yogurt with my homemade granola.
I think the kids will be asking for blueberry pancakes for breakfast.
But I'm really wanting to make a Blueberry Cobbler... a la mode!
If I do, I will let you know how that recipe turns out!

If you're looking for something to do go pick some berries... if you have younger children you must go find one of my most favorite children's books, Blueberries for Sal! Oh it makes me miss Maine so very much!

Happy Berry Picking!



Oh cherry, c'est parfait!

Property of The Entertaining House/Jessica Gordon Ryan

Have you tasted the cherries lately? They are unbelievable! Sweet, like nature's candy. They're loaded with fiber, Vitamin A, and Vitamin C. 1 cup, without pits, has only 77 calories. Are they not the most perfect sweet, ever?

We simply cannot get enough of them around here.

The bowl of cherries in the picture above didn't last long. We've filled and emptied our bowls since. We're nearing the end of our cherry supply. Today I needed something a little sweet, and a little crunchy. I made some granola that I tossed onto some Greek yogurt along with some of the cherries. It was divine!

Jessica Gordon Ryan/The Entertaining House

Jessica Gordon Ryan/The Entertaining House

The granola is all made and ready for snacking. I can add dried fruit (raisins, cranberries, apricots, etc) and even a few chocolate easy, healthy snack to satisfy a sweet tooth. But we all love it best on top of yogurt, low fat ice cream and frozen yogurt!

Muddle some cherries in seltzer water, add some cherries to your yogurt, frozen milkshake or smoothie. Cherries, once pitted and halved, freeze beautifully! They're wonderful for baking in muffins and quick breads as well. Freeze some now while they are in season! And when they're all gone, don't forget to add them to your shopping list!

Granola is super easy to make. I make all sorts of variations.
This is a basic recipe that I adapted from Ina Garten.

4 cups oats (not quick cook)
1 cup shredded coconut
3/4 almond meal - If you want almond slivers or slices add 1 cup
1/2 cup of wheat germ
1/2 cup of good quality honey
1/3 cup of canola oil

Mix ingredients in a large bowl using a rubber spatula so that you can keep scraping down the sides of the bowl. When all the ingredients are combined spread onto a 9x13 jelly roll or rimmed cookie sheet.

Place in a 350 degree oven and cook, stirring mixture every once in a while, for about 30 minutes until the mixture has turned a lovely golden brown. Note: the honey and coconut may cause parts to get darker, this is just the sugar caramelizing... do not toss this thinking that you've burned it!

Below is the granola while it is being made, and just prior to going into the oven.

You may want to add Greek yogurt, oats, honey and almost to the list with the cherries on it!