Recipes

Avocado & Grilled Corn Salad
5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
¾ C. Feta, crumbled
Handful of Fresh cilantro, rough chopped
1 t. Salt
fresh ground pepper
Brush corn with olive oil and grill until slightly browned. Cool.
Rough chop cilantro and avocado. Mix together. Add lemon juice, salt and pepper.
Cut corn off the cob and add to avocado mixture. Add feta.
Chill.
Enjoy!
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Feta Black Bean Dip
1/4 cup sugar
1/4 cup apple cider vinegar
1/4 cup oil oil
1 (15 oz) can of black beans, drained and rinsed
1 (15 oz) can of Shoepeg corn, drained and rinsed  (I couldn’t find Shoepeg so I just used regular, white corn)
1 bunch of scallions, chopped (I skip these because we don’t love them)
1 bunch of cilantro, chopped
1 (8 oz) block of feta cheese, crumbled

Whisk sugar, vinegar and oil in a large bowl.  Add the black beans, corn, scallions, cilantro, and feta and mix well.

Chill until serving time.  Serve with tortilla chips or corn chips. There will be some extra liquid at the bottom of the bowl so I usually drain it before serving, but if you do that its best to make it the day before and let it soak in all the flavor and goodness!

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Today I made The Pioneer Woman’s Chicken Florentine Pasta. So Yummy!

My best friend Jeanne made this Cauliflower Cheese Pie the first time I ate it and it was AMAZING. Its gluten free and vegetarian. I absolutely love it and hope you will too!

Cauliflower Cheese Pie
The New Moosewood  Cookbook

for the crust

2 c. grated raw potato (from 2-3 peeled potatoes)
½ t. salt
1 egg white, beaten
¼ c. grated onion

for the filling

1 T. olive oil
1 c. diced onion
2 cloves garlic, minced
½ t. salt
freshly ground black pepper
¼ t. dried thyme
½ t. dried basil
1 head cauliflower, broken into florets
1 c. (4-5 oz.) grated cheddar cheese
2 eggs
¼ c. milk

1) Preheat the oven to 400°F and generously oil a 9″ pie dish.  Seriously, be generous.  This is the difference between ending up with the crispy potato crust attached to your pie and the crispy potato crust attached to your pie dish.

2) Keeping each separate, grate the cheese, then the potatoes, then the onion using a food processor or box grater.

3) To make the crust, place the grated potatoes in a colander and toss them with the salt.  Wait ten minutes, then squeeze out the excess water.  A salad spinner works well for this, or you can wring the potatoes out in a dishtowel.  Stir together the potatoes, egg white and onion in a large bowl, then pat the mixture evenly into your pie dish , building them up the sides to form the crust.

4) Bake for 30 minutes, then brush the crust lightly with olive oil and bake for 10 more minutes.  Remove from oven and lower the temp to 375°F.

5) While the crust bakes, heat 1 T. olive oil in a large saute pan over medium heat.  Add the onion, garlic, salt, pepper (to taste) and herbs and sauté for about 5 minutes until the onions are translucent.  Add the cauliflower and stir well to coat.  Cover and continue cooking, stirring occasionally, until the cauliflower is tender, 8-10 minutes.  Add a tablespoon of water if the cauliflower begins to stick to the pan.

6) Spread half the cheese over the crust and spoon the cauliflower mixture over, then sprinkle with the rest of the cheese.  Whisk together the eggs and the milk, then pour this mixture over the cauliflower cheese mixture.

7) Bake 35-40 minutes, until set.

I am obsessed with the Food Network and especially Giada. I love her recipes. Here is one I have made countless times. Its delicious! It makes a great side dish, or snack, or…meal! Love it. I buy frozen edamame because its way cheaper than fresh from the produce and it still tastes great.

Pecorino & Bean Salad (Giada)

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • cloves garlic, minced
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 2 cups (9 ounces) shelled edamame beans
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 5 ounces pecorino, cut into 1/2-inch chunks
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon finely ground black pepper

Directions

In a small, nonstick skillet, heat the oil over medium-low heat. Add the garlic and cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat and stir in the rosemary. Set aside.

Combine the edamame beans, cannellini beans, cheese, parsley, and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated.

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