What's Cooking

Amongst other things, I've been making an effort to try new recipes. I feel like I always make the same 5 or so dishes and how boring is that? This was prompted by an attempt to clean out my collection of Martha Stewart Everyday Food magazine...a very sentimental collection I had since 2006. As it collected dust, I decided to sift through and save the good stuff, pitch the rest. So with the saved recipes, I'm making something new each week.

 

See why it's so hard to throw away? It's cheerful just looking at it - and the size? I mean, genius.

 

A delicious success that I made this week: Corn Chowder with Zucchini & Orzo (see below)

 

 

A few weeks ago I made these Zucchini Fries and they were so tasty and addicting.

{recipe here}

 

Stay tuned for more...



Summery Fresh Side Dish

My mom recently made this summer salad {"summer ceviche"} and it's delicious and tasty combination prompted me to do the same. It's so colorful and fresh, plus it's easy to edit ingredients to your liking. A great side dish!

Recipe {here}

 

 

Here is what my dish looked like!

{I doubled the corn and left out the nectarines and bell peppers}



Great new side dish!

It's so easy to get in a dinner rut and make the same old stuff...so I'm dusting off my recipe books and trying new things!

*Mushroom, pea and corn ragout* 



This makes a great side dish and I love all the flavors - it was a hit with my husband, I'll definitely be making it again!

 

Ingredients:

-2 ears corn

-Extra virgin olive oil

-1 cup mushrooms

-1/4 red onion, finely chopped

-2 garlic cloves, minced

-2 fresh thyme sprigs

-10 asparagus spears, cut in to 1 inch pieces

-3/4 cup lima beans

-3/4 cup peas

-1/4 pound green beans

-Zest of 1/2 lemon

 

1. Dash olive oil, salt and pepper on the corn and roast in the oven at 500 for 10 minutes. Cool slightly and remove kernels, set aside.

2. Heat a small sauté pan to medium high, add olive oil and mushrooms, salt and pepper. Toss around for a few minutes then set aside.

3. Heat large sauté pan over low heat, add olive oil, onion, garlic and thyme. Sweat the onions, then add asparagus, lima beans, peas, green beans, mushrooms and corn. Increase heat to medium high, add a splash of water, cover and cook a few more minutes.

4. Add lemon zest and seasoning, then serve and enjoy!

 

 This fabulous recipe came from this cook book - I highly recommend it!

 

Buy here