I know it's technically fall, but can I get a one-week extension on summer? I just have to share these delectable Grilled Corn & Lime Quinoa Bowls first. Here's the flavor rundown: smoky grilled corn & juicy peaches, tangy ranch dressing, lime, and.....Read More
Peaches and sweet corn grow up to full, sweet and ripe maturity together, so I think they're destined to get along on a dinner plate too. Nature's cues really aren't something to overlook. She gives us advice on what to eat and when to eat it. If we tune into her quiet but reliable voice rather than that of the aggressive, cerebral-centric media, then the question of nutrition and what to feed our bodies becomes a lot more intuitive, and therefore simpler.
I loved this duo together in last week's platter salad so I decided to stick with the theme this week and make a quinoa salad with it. This recipe came about when I needed something to take to our friends for dinner. I wanted it to be transportable, but also freshly prepared (with minimal prep work) just before serving. They were grilling eggplant, tomato, and mozzarella stacks so I knew I had some handy grillers at the ready. I made the quinoa and mixed the dressing in a small glass jar at home, and the corn and peaches were grilled at their house. The only thing left last minute was to cut the corn off the cob, dice the peaches and toss it all together. Our friends made this again for their boss who was coming for dinner a few nights later, so they have nicknamed it "Boss Salad".
Take my advice. Don't wait to enjoy the salad because you are going to fall in love with this duo and will want to make it again before the sweet corn and peaches disappear.
Grilled Corn and Peach Quinoa Salad (a.k.a. Boss Salad)
- 1 1/2 cups (276 g) quinoa, cooked
- 2 1/2 cups (625 ml) water
- Lemon dressing (recipe below)
- 2 peaches (ripe but firm)
- 2 pieces corn on the cob
- Big handful cilantro, chopped
- 1/4 tsp. salt + freshly ground pepper, to taste
- Rinse quinoa in a fine mesh sieve. Add to a medium sauce pan with water and a big pinch of salt. Cover and bring to a boil, then reduce to simmer (about medium heat) and cook for 15 minutes, shaking pan a few times in the last 2 minutes to make sure it's not sticking. Remove from heat and let sit covered for 5 minutes. Fluff with fork and while still warm add to the serving bowl with the lemon dressing and stir to combine.
- While quinoa cooks, cut peaches in half and grill cut side down with corn until peaches are charred but not too soft and corn is charred on all sides.
- Slice corn off cob and cut peaches in bite-size pieces. Add to quinoa along with cilantro, salt, and pepper. Gently toss everything together and serve warm!
- 5 Tbsp. extra virgin olive oil
- Juice from 1 juicy lemon
- 3 Tbsp. apple cider vinegar
- 2 tsp. whole grain mustard
- 2 tsp. runny honey (or maple syrup)
- 1/2 tsp. ground cumin
- 1/4 tsp. ground cinnamon
- 1/4 tsp. turmeric (optional - for golden color)
- 1/4 tsp. salt
- Freshly ground pepper to taste
- Use a fork to mix all ingredients together in the bottom of a large serving bowl.
Summer weather has passed but summer eats are still alive and well here. The air is cool, the foggy days have started trickling into the valley, yet tomatoes, peaches, corn, and the like are still showing up at the markets and I'm taking full advantage.
This is a quick salad I put together for lunch last weekend but I could have just as well served it at a dinner party. When a dish can be made for a group just as easily as it can for a Saturday lunch for two, it's a winner in my book. Platter dishes are one of my favorite ways to entertain because the platters are set in the middle of the table, and everyone helps themselves which encourages an interactive, casual environment where everyone feel at home and conversation flows freely.
Tomatoes and peaches when at their peak like they are right now are so sweet and juicy that they provide the perfect balance to the bright and tangy tarragon pesto and smoky bites of corn. If you're a miso fan, you'll love the tip I picked up from Amy for adding miso to the pesto. It gives that salty, umami flavor, similar to what toasted pine nuts and/or parmesan would give. But of course salt, pine nuts and/or parmesan can be substituted if you don't have miso.
Tomato, Peach, and Tarragon Salad with Smoky Corn Gremolata
Notes: You will have leftover tarragon pesto. It keeps well in the fridge for several days and is delicious stirred into soups, folded into quinoa or rice, or drizzled over roasted veggies.
- 2 large tomatoes
- 2 large peaches
- Smoky Corn Gremolata
- Tarragon Pesto
- Slice tomatoes and peaches and arrange on a platter.
- Sprinkle with salt and pepper, to taste.
- Top with corn gremolata and tarragon pesto.
Smoky Corn Gremolata
- 1 ear of corn
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. cumin
- Salt + pepper, to taste
- Heat medium skillet over medium to medium-high heat.
- While skillet is preheating, cut corn off the cob. Add oil to skillet and immediately add corn, cumin, and salt/pepper to taste. Stir to combine and cook for 1 minute, just until the corn turns bright yellow and the cumin is fragrant. Remove from heat before pan starts to smoke.
- 1 bunch (1 cup/22 g) tarragon leaves
- 1/2 bunch (1/2 cup/11 g) parsley
- 1 Tbsp. (3 tsp.) white miso*
- 1 clove garlic
- 1/3 cup (80 ml) extra-virgin olive oil
- Add everything to a food processor and process until smooth. Taste and adjust for seasoning.
* If you don't have white miso replace with salt, to taste, or salt + a handful of toasted pine nuts or parmesan.
This is the lazy man's answer to oatmeal in the summer. Steel-cut/Irish oats (known as Hafergrütze here) are soaked overnight, rinsed and drained in the morning, then blended with fruit and other flavoring elements to make a thick and creamy bowl of a light but filling raw oat porridge. From rinsing to blending you can have this on the table in 5 minutes. And with the wide array of juicy sun-ripened stone-fruit available right now, the possible flavor combinations are endless. I've included recipes for two of my favorites below.
This oatmeal was another product of my time at our family reunion. My sister-in-law and I made this several mornings. We threw in peaches and walnuts most days, and mango another day. Sometimes I think I get a little overzealous with nuts in my diet, so this week I've been making a peach and sunflower seed version and am offering it here for any of you wanting or needing a nut-free option as well. So go on...whatever option you choose, or if you put your own spin on it, embrace your lazy man side this summer, try this oatmeal, and don't forget to let me know what favorite flavor combinations you come up with!
No-Cook Oatmeal - Two Ways
Notes: The amount of water used will depend on how thick you like your oatmeal and how much is needed to help the blending process. Water measurement in the recipes are a suggestion. This is also a great make-ahead breakfast. Make it the day before, store in a portable glass jar in the fridge, topped with fruit and/or other toppings, and it's ready to grab and go in the morning.
Peachy Sunflower Seed Oatmeal
- 2/3 cup (100 gr) steel-cut (Irish) oats
- 2/3 cup (86 gr) sunflower seeds
- 2 large peaches (3 small) + extra for topping
- Juice from 1/4 lemon
- 1 tsp. cinnamon
- Pinch salt
- 1/3 cup (80 ml) water
- Add oats and sunflower seeds to a medium mixing bowl. Fill with water so everything is covered by several inches, then leave on counter to soak overnight (or 6-8 hours).
- Rinse and drain thoroughly in a fine-mesh sieve, then add to a blender along with the remaining ingredients.
- Blend until smooth and creamy, or until you've reached desired consistency. Taste and adjust for salt, sweetness, and acidity level.
- Top with more peaches and sunflower seeds and/or other toppings.
Cherry Nutella Oatmeal
- 2/3 cup (100 gr) steel-cut (Irish) oats
- 2/3 cup (86 gr) hazelnuts, roasted
- 2/3 cup (100 gr) pitted cherries + extra for topping
- 1 Tbsp. raw cacao
- 2-3 soft dates (or honey/maple syrup, to taste)
- Pinch salt
- 1/3 cup (80 ml) water
- Add oats to a small mixing bowl. Fill with water so oats are covered by several inches, then leave on counter to soak overnight (or 6-8 hours).
- Rinse and drain thoroughly in a fine-mesh sieve, then add to a blender along with the remaining ingredients. Blend until smooth and creamy, or until you've reached desired consistency.
- Taste and adjust for salt and sweetness.
- Top with more cherries, hazelnuts, chopped dates, and/or other toppings of your choice.
- Nut butter
- Hemp seeds
- Coconut flakes
- Bee pollen
- Chopped dates