Latest Posts…

Summer Corn and Herb Salad with Feta. Served in bibb lettuce leaves.
Summer Corn and Herb Salad via JennySheaRawn.com
Bring on the fresh corn!

This is one of the lightest, sweetest, freshest salads you’ll make this summer.

The funny thing is – I never liked corn as a kid. I preferred broccoli, leafy greens, etc. Starchy veggies like corn, peas and potatoes never really interested me like they did other kids, including my sisters. But now I can’t get enough of corn – well, at least sweet summer corn. Especially if it’s freshly picked and so tender that you can eat it raw. That corn I could eat every day.

We are growing corn in our garden this year – just planted it over the weekend. We’ll see if it comes up. If it does, it won’t be ready to harvest at least until August. But am sure it’ll be worth the wait!

Summer Corn and Herb Salad via JennySheaRawn.com
I love corn in summer salads paired with other veggies and herbs. This salad is fresh, vibrant and just slightly sweet. It  combines herbs (cilantro and parsley) and onions (scallions and red onion) with sweet corn cut off the cob and a light dressing of lime and extra virgin oil oil. All topped with briny and salty feta and served in bibb lettuce leaves. Perfect for a handheld party app. Or skip the leaves and serve out of a bowl as a side dish.

This is one of those salads that’s even better the second day.

Not sure which corn salad I like better. This one here. Or this Corn and Tomato Salad.  But, why choose. There’s enough corn to go around for a new corn salad each week.

What’s your favorite way to enjoy summer corn? Straight off the cob or in summer salads?

Summer Corn and Herb Salad via JennySheaRawn.com

Summer Corn and Herb Salad with Feta

Serves: 4 as a side dish

Time: 15-20 minutes

Ingredients:

      • 2 ears fresh corn, husked (if you have more ears on hand, use them – just bump up the lime juice and evoo)
      • ½ red onion, finely chopped
      • 1 bunch scallions, trimmed and thinly sliced
      • ½ bunch cilantro, chopped
      • ½ cup flat leave parsley, chopped
      • 2 Tbsp extra virgin olive oil
      • Juice of 2 limes
      • 12 Bibb lettuce leaves
      • ½ cup feta cheese
      • Freshly ground pepper

Directions:

Bring a large pot of water to a boil. Add corn and cook 3-6 minutes, or until tender (time will vary depending on freshness of corn). Remove corn from pot and let cool. Meanwhile, combine red onion, scallions, cilantro, parsley, olive oil and lime juice in a medium bowl. Using a sharp knife, carefully strip corn from the cob and add to the herb mixture; stir until combined. Scoop into lettuce leaves. Sprinkle each leaf with feta and top with freshly ground pepper. Serve.

{ 0 comments }

Two ingredient Strawberry Grape Sorbet.
Strawberry grape sorbet via JennySheaRawn.com
Made by blending frozen organic strawberries and Welch’s 100% Grape Juice in a blender or your Magic Bullet.

So very simple. So very pretty. And so very summery sweet – naturally.

Strawberry grape sorbet via JennySheaRawn.com
Frozen fruit is always a staple in our freezer. Frozen wild blueberries, mango chunks, raspberries and strawberries are stacked on our freezer shelves for adding sweetness, nutrients and flavor to smoothies, muffins and breads and over top ice cream. And, recently, we’ve been loving frozen fruit blended simply with 100% fruit juice and sometimes a splash of water to make refreshing and gorgeous sorbet.

As most of you know, normally I am a chocolate girl. But fruit, juices and fruit flavored everything have been my dessert of choice as of late – thanks to this little boy on the way. Since store bought sorbets are typically loaded with added sugar and since this sorbet is so simple and quick to make, I’ve been blending up my own frozen fruit creations. Sometimes with fresh herbs, like mint, in this baby blueberry lemon and mint sorbet.

This strawberry grape sorbet can be spooned and enjoyed right out of the blender or frozen and saved for later in freezer safe single-serve containers. We’ve been doing both often and now this homemade sorbet has become a staple in our house. And it’s perfect for this month’s Recipe ReDux theme of DIY Kitchen Essentials: What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics.
Strawberry grape sorbet via JennySheaRawn.com

Here’s how to make this simple sorbet:

Strawberry Grape Sorbet

Serves: 2

Time: 3 minutes

Ingredients:

  • Frozen organic strawberries
  • 3/4 – 1 cup Welch’s grape juice (you could also use 1/2 juice 1/2 water if you prefer)

Directions: combine ingredients in blender. Serve immediately or place in freezer safe container and freeze. When ready to serve, let soften a bit first, then scoop and serve.

Disclosure: I received a goody bag with Welch’s products to experiment with. I was not compensated for my time and all opinions are my own.

Visit these other Recipe ReDuxer sites for more DIY favorites:

 Loading InLinkz ...
{ 7 comments }

Pea, bulgur, watercress salad via JennySheaRawn.com Pea, watercress and bulgur salad with mint. A salad that celebrates tender and sweet peas, bitter and peppery watercress and fresh and fragrant mint. Combine these spring ingredients together for a light lunch or a fresh side dish with dinner.

Mint is the only thing in our vegetable garden beds that’s currently ready for the picking. We’re taking advantage of our single homegrown crop and using it in salads, zucchini sautes and in seltzer water and iced tea.

Hopefully the weather will warm up on the Cape, so the other crops can get moving. Other than this past weekend, it’s been very cool. Lettuce that we planted a few weeks ago is slowly growing and garlic that we planted in the fall is sprouting up, but won’t be ready to harvest until July/August. This weekend we’ll plant the 7 tomato plants and 3 pepper plants that my mother in law started for us (those tomatoes are the BEST) so we should have LOTS of tomtoms come July and we’ll plant (experiment with) corn, which, if all goes well, should be ready in August. So for now, we enjoy the mint!

 

Pea, bulgur, watercress salad via JennySheaRawn.com Anyhow, back to this salad. We paired the veggies with nutty bulgur, but use any grain or seed that you have on hand. Barley would pair perfectly. Also, if you like feta in your salads, top the salad with 1/2 cup right before tossing for a salty, creamy touch and a little protein/fat combo.

Pea, bulgur, watercress salad via JennySheaRawn.com Here’s how to make this simple spring salad.

Pea, Watercress and Bulgur Salad with Mint
Serves: 6
Time: 30 minutes
Ingredients:
• 1 cup bulgur
• 10 oz fresh peas
• 2 oz watercress (or other leafy green)
• ½ cup fresh mint, slivered
Dressing:
• Juice of 1 lemon
• 2 Tbsp extra virgin olive oil
• 1 Tbsp seasoned rice vinegar
• Dash salt
• Dash pepper
Directions:
Combine bulgur and 2 cups water in a small saucepan on the stovetop. Bring to boil, then reduce to a simmer for 15-20 minutes or until water is absorbed and bulgur is tender. Set aside and let cool. Meanwhile, place peas in a microwave safe dish with a splash of water. Microwave 90 seconds. Remove and let cool. Make the dressing by whisking together lemon juice, olive oil, rice vinegar, salt and pepper in a small bowl. In a large salad bowl, combine bulgur, peas, watercress and fresh mint. Pour dressing over top and toss salad to combine all ingredients. Serve.

NOTE: this salad also tastes great topped with ½ a cup of feta cheese.

{ 1 comment }

I received free samples of California Dried Plums mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Dried Plum Board and am eligible to win prizes associated with the contest. I was not compensated for my time.

Dried Plum and Hazelnut Polenta Cake. A rustic treat that’s just slightly sweet, buttery and perfect paired with an afternoon cup of coffee or tea.

Dried Plum and Hazelnut Polenta Cake via JennySheaRawn.com
May kicks off National Osteoporosis Month and The California Dried Plum Board has challenged ReDuxers to share creative ways to use bone-building California dried plums (yes, dried plums – the same dried plums that were previously known as the less fancy, old-fashioned prunes) in everyday cooking.

Dried plums are one fruit that just isn’t top of mind for me. I just don’t think to eat them nor are they a regular staple in our kitchen. But as I was experimenting in the kitchen with this sweet little fruit and snacking on many along the way, I remembered just how most, soft, yummy and naturally sweet they are.

I also have never thought about dried plums as bone-health supporting – when I think dried plums I think digestive health (lots of fiber!). But, emerging research shows that eating dried plums may have positive effects on bone health. Studies have shown eating 100 grams (2 servings; about 8-10 dried plums) of dried plums a day for one year was associated with increased bone mineral density and improved indices of bone turnover in postmenopausal women (CaliforniaDriedPlums.org). Good news.

Bone-building and digestive health supporting, dried plums are a healthful sweet snack. Plus they also wear many other lesser-known culinary hats. They can:
– serve as a purée in your favorite breakfast baked good
– enhance the flavor in your favorite marinade
– add moisture and texture to meats, breads, pie crusts and baked goods
– serve as a sub for fats and sugars

And in the case of this Dried Plum and Hazelnut Polenta Cake, the dried plums add just the right amount of sweetness, texture and moisture to this cake.

Dried Plum and Hazelnut Polenta Cake via JennySheaRawn.com

Top the cake with a dollop of creamy Greek yogurt for a not-too-sweet, satisfying dessert that pairs perfect with a cup of coffee or tea mid-day or a glass of cold milk at night. We enjoyed this cake on the deck mid-day as a break from bathroom reno, laying mulch and gardening. A well deserved treat.

Dried Plum and Hazelnut Polenta Cake via JennySheaRawn.com

Dried Plum and Hazelnut Polenta Cake
Serves: 8
Time: 40 minutes
Ingredients:
• 2/3 cup yellow cornmeal
• 1/3 cup whole wheat flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup salted butter, softened
• 1/3 cup packed dark brown sugar
• 1 tsp vanilla powder (or extract if you don’t have powder)
• 2 eggs
• 2 5.3 oz containers plain Greek yogurt, reserve 1 for topping
• 6 oz chopped California Dried Plums, reserve 1 oz for topping (about 20 dried plums)
• 2/3 cup toasted hazelnuts (toasted on a baking sheet for 5 min at 350 degrees), reserve 2 Tbsp for topping

Directions: Preheat oven to 350 with 10-inch cast-iron skillet inside*. Combine cornmeal, whole wheat flour, baking powder and salt in a medium mixing bowl. In another mixing bowl, combine salted butter, brown sugar and vanilla powder (or vanilla). Beat with an electric mixer on medium for 20-30 seconds then add the eggs and beat an additional 30 seconds until well combined. Add 1 5.3 oz container Greek yogurt and beat just until combined. Stir in dry cornmeal mixture by hand. Remove skillet carefully from the oven (it’s hot!). Spray lightly with nonstick cooking spray. Add batter to skillet and place in oven and bake for 20-25 minutes until a toothpick inserted in the middle comes out clean. Remove from oven and let cool slightly. Slice and serve with reserved Greek yogurt, dried plums and hazelnuts.

*You can use a smaller skillet, just bump cooking time slightly. If you use a cake pan (versus a cast-iron skillet), cooking time will also be longer.

Visit these ReDuxer sites for more great bone-building dried plum recipes:

 Loading InLinkz ...

{ 6 comments }

Roasted Cauliflower with Spring Herb Pesto via JennySheaRawn.com
Roasted Cauliflower with Spring Herb Pesto.

A side dish that shouts spring and all things fresh. Use any herbs you have on hand for this deliciously light and vibrant pesto. I used a combination of mint, dill, cilantro, basil, flat leaf parsley and scallions. And blended it all up in my food processor with some fresh lemon, a pinch of salt, pepper and sugar and a few drizzles of extra virgin olive oil.

Roasted Cauliflower with Spring Herb Pesto via JennySheaRawn.com
We’re still roasting veggies, because the temps remain in the 50s – so we served the pesto overtop simply roasted cauliflower. It would also be amazing over homegrown tomatoes, spread on a fresh baguette with mozzarella or served atop a nice white fish.

Roasted Cauliflower with Spring Herb Pesto via JennySheaRawn.com
This cauliflower dish makes quite a statement and will be gobbled up quickly. Serve either at room temperature or chilled.

Roasted Cauliflower with Spring Herb Pesto via JennySheaRawn.com
Here’s how to make this simple cauliflower dish:

Cauliflower with Spring Herb Pesto
Serves: 4 as a side dish
Time: 25 minutes
Ingredients:
• 1 head cauliflower, broken into florets
• ¾ cup loosely packed fresh mint leaves
• ½ cup loosely packed dill leaves
• ½ cup loosely packed basil leaves
• 1 cup loosely packed cilantro, stems and leaves
• ¼ cup loosely packed flat leaf parsley leaves
• 4 scallions, trimmed
• Juice of ½ lemon
• Extra virgin olive oil
• Pinch sugar
• Pinch salt, pinch pepper
Directions: Preheat oven to 425. Line a baking sheet with tinfoil. Place cauliflower florets on tinfoil, drizzle with olive oil, salt and pepper. Roast 15 minutes then flip florets and roast an additional 5 minutes. Meanwhile add mint, dill, basil, cilantro, parsley, scallions (or any combination you have on hand) and juice of ½ a lemon to a food processor. Blend until finely chopped then drizzle in olive oil until a smooth pesto forms. Add a pinch of sugar, salt and pepper to taste. Blend to combine. Drizzle sauce over roasted cauliflower and serve.

{ 6 comments }

Veggie Inspiration

Summer Corn and Herb Salad with Feta

Summer Corn and Herb Salad with Feta. Served in bibb lettuce leaves. Bring on the fresh corn! This is one of the lightest, sweetest, freshest salads you’ll make this summer. The funny thing is – I never liked corn as a kid. I preferred broccoli, leafy greens, etc. Starchy veggies like corn, peas and potatoes […]

Continue reading →

Pea, Watercress and Bulgur Salad with Mint

Pea, watercress and bulgur salad with mint. A salad that celebrates tender and sweet peas, bitter and peppery watercress and fresh and fragrant mint. Combine these spring ingredients together for a light lunch or a fresh side dish with dinner. Mint is the only thing in our vegetable garden beds that’s currently ready for the […]

Continue reading →

Roasted Cauliflower with Spring Herb Pesto

Roasted Cauliflower with Spring Herb Pesto. A side dish that shouts spring and all things fresh. Use any herbs you have on hand for this deliciously light and vibrant pesto. I used a combination of mint, dill, cilantro, basil, flat leaf parsley and scallions. And blended it all up in my food processor with some fresh […]

Continue reading →

Avocado, Pistachio and Goat Cheese Salad

Avocado, Pistachio and Goat Cheese Salad. Creamy and smooth avocado, crunchy and salty pistachios, tart and soft goat cheese. Served atop greens – in this case watercress and baby kale. All topped with a toasted pumpkin seed vinaigrette. A satisfying combination that’s packed with healthy fats and protein. I first tried this combo back at […]

Continue reading →

Spring Pea Shoot and Radish Salad

Pea Shoot and Radish Salad to welcome in the spring. Fresh and light. But still hearty enough for a satisfying lunch.  Tender pea shoots, crisp and bitter radishes, crunchy walnuts, creamy and pungent blue cheese and sweet figs are tossed together and drizzled with a bit of extra virgin olive oil and balsamic glaze. During […]

Continue reading →

Roasted Beet Dip

Just in time for Valentine’s Day – the perfect appetizer in the shade of love. Roasted beet dip made simply with beets, ricotta and Greek yogurt.  Serve this to your sweetie this Saturday night with sweet potato chips for dipping. We’ve always avoided date night on Valentine’s Day. Not a fan of crowds, over packed restaurants […]

Continue reading →