Wednesday, July 30

Grilled Corn Salad with Red Onion, Feta, & Cilantro

A fresh and crunchy salad made from grilled corn and red onion in a jalapeño-lime dressing

Grilled Corn Salad with Red Onion, Feta, Cilantro

My husband has been grilling nearly every night this summer, so I've been coming up with easy side dishes that we can throw on the grates while the rest of our meal is cooking. Corn on the cob is one of our go-to sides since it's cheap, in season, and only takes about a minute to prep before hitting the grill. This salad just requires a few extra minutes of effort to turn grilled corn on the cob to a delicious Mexican-inspired salad. The grilled corn kernels are tossed with a zippy jalapeño-lime dressing, thinly sliced red onion, salty feta cheese, and fresh cilantro. It's a refreshing salad that has a nice balance of sweet, spicy, and salty flavors. Use it as a summery side dish or try it as a relish on tacos.

Related Recipes:
- Corn, Arugula, & Avocado Salad with Jalapeño-Lime Salad
- Corn & Avocado Salad
- Corn & Chorizo Salad

Grilled Corn Salad with Red Onion, Feta, & Cilantro:
For Dressing
  • Thinly slice 1 jalapeño and remove the seeds.
  • Add 1 tbsp. freshly-squeezed lime juice and the zest of 1/2 lime to a bowl and add in the jalapeño and a pinch of salt and pepper.
  • Slowly whisk in 2 tbsp. extra virgin olive oil.
For Salad
  • Heat a grill to high.
  • Remove the husks and silks from 3 ears of corn and lightly brush with canola oil and season with salt and pepper.
  • Grill the corn for about 5 minutes, turning occasionally. Let corn cool slightly, then cut the kernels off of the cobs.
  • Toss the corn kernels with 1/2 thinly sliced red onion and the dressing.
  • Sprinkle with 3 oz. crumbled feta cheese and 1/4 c. fresh cilantro leaves.

Serves four (side dish)

Tuesday, July 29

Five Favorite Quick Weeknight Meals

Some of my favorite quick and easy meals that can be thrown together on even the busiest weeknights

Quick and Easy Weeknight Dinner Ideas

I started a new job yesterday! I'm thrilled to be taking a new step in my career and am trying to embrace all the changes that come with it. And there are a lot of changes. On the plus side, I'll be receiving free meals everyday and am looking forward to not having to bring my own lunches every week. On the down side, I'm going to be dealing with a much longer commute to my new office. This means I'll be coming home later at night than I'm used to and will have less time to cook my weeknight dinners. I'm hoping that my husband will be able to contribute more to our family's cooking (and maybe even have some guest posts on KSD), but I'm also trying to come up with even more quick and easy recipes that I won't mind whipping up after a long day. While I have hundreds of quick weeknight meals on my blog, here are five of my favorites that are truly the quickest and easiest. Hopefully you and your family will enjoy them as much as we do.

Favorite Quick and Easy Weeknight Dinners:
  • Curry Coconut Chicken - A healthy one-pot meal of boneless skinless chicken in a flavorful coconut curry sauce. It can be on the table in under thirty minutes and leftovers taste even better the next day.
  • One-Pot Tomato Farro with Sausage - The total cooking time for this recipe is about thirty minutes, but the active cooking time is only about five minutes. Just brown some sausage, wipe out the pan, dump in the rest of the ingredients, and let everything simmer while you decompress from your day.
  • Baked Cod with Sherry and Butter - You only need three ingredients and about fifteen minutes to make a fancy French fish at home. Throw together a salad or some rice and you'll have a quick weeknight meal that is impressive enough for guests.
  • Bean, Cheese, Avocado & Egg Tostadas - As well as being quick and easy, this recipe is also super cheap to make. Slather some fried tortillas with mashed black beans, grated cheese, a fried egg, and ripe avocado.
  • Shrimp & Burst Tomato Linguine - Shrimp is one of my favorite weeknight-friendly ingredients. The tomatoes and shrimp cook in a pan while the pasta boils for a fast Italian meal.

Looking for more favorite recipes? Check out my favorite easy stir-fries and quick chicken dishes.

Monday, July 28

Bowtie Pasta with Sugar Snap Peas, Ricotta, & Lemon

This one-pot vegetarian pasta proves that simple food is often the best food

Bow Tie Pasta with Sugar Snap Peas and Ricotta from Smitten Kitchen

Whenever I meet new people and they find out that I have a blog, their first question is always "What's your favorite thing to cook?" and the answer is never easy. My favorite thing to cook is not always my favorite thing to eat and my tastes are always changing. On a chilly winter day, my favorite thing to cook is probably a big pot of soup or a braise in my Le Crueset dutch oven. But on a weeknight in the middle of summer? I want to cook whatever is quick and easy and doesn't leave a big mess in the kitchen. Enter this recipe for bow ties with sugar snap peas, ricotta, and lemon, which I adapted from Smitten Kitchen. It's a complete one-pot dish, meaning that the pasta and the vegetables cook together in the same boiling water, then are drained and returned to the same pot to be tossed with some cheese and lemon and herbs. I did go to the extra step and made my own homemade ricotta the night before and I think it was well worth the effort for the extra richness it added to the dish. But if you want to make the dish tonight or don't feel like making your own cheese, just buy some good quality full-fat ricotta from the store and you can have this dinner on the table in about fifteen minutes.

More One-Pot Pasta Recipes:
- Pesto Orecchiette with Chicken, Peas, & Fava Beans
- Cajun Chicken Pasta
- Corn, Arugula, & Mascarpone Orecchiette

Bowtie Pasta with Sugar Snap Peas, Ricotta, & Lemon:
  • Bring a large pot of water to a boil and season with salt.
  • Meanwhile, de-string 12 oz. of sugar snap peas and slice into 1/2" pieces.
  • Add 1/2 lb. of bow tie pasta* to the water and cook for 2 minutes less than the package directs.
  • Add in the sugar snaps and cook for another minute.
  • Drain the pasta and peas, reserving 1 c. pasta cooking water.
  • Add the pasta, peas, a splash of olive oil, and a pinch of salt and pepper to the pot over medium-high heat.
  • Cook for a minute and stir often.
  • Turn off the heat and add in the zest of 1/2 lemon, the juice of 1/2 lemon, 1/4 c. grated parmesan cheese, and 3/4 c. fresh ricotta cheese in spoonfuls all over the pasta.
  • Lightly toss but don't fully combine the ricotta.
  • Divide onto plates and garnish with minced parsley and more grated parmesan.

Serves two-three
*Called farfalle pasta.