Broccoli and Zoodle Summer Salad: 38 Power Foods - #5 Broccoli

When I was younger, I wasn't a broccoli fan.  Shocker, right?  It had absolutely nothing to do with the taste or me being a picky eater but a family story involving broccoli cooked so long that it turned grey.  Adding to the prejudice was the oddly sweet broccoli salad my mother would bring to picnics (sorry, Ger) and a green jello concoction with broccoli in it appropriately called "Green Stuff."  Seriously, how was a kid supposed to like broccoli when the adults insisted on mistreating it?

I grew up and so did my palette, and now I thoroughly enjoy broccoli and broccolini.  Which is great because it boosts immunity with beta-carotene, perfect for a lady who works in a hospital.  It also has been shown to regulate blood pressure, aid in dieting by providing fiber, and contains an antioxidant indole-3-carbinole that is anti-carcinogenic.  Good stuff, but probably not found in the cooked-to-death grey broccoli.

This salad was a result of overzealous purchase of local veggies and garlic in the kitchen transition.  I also picked up some nifty new peelers: a julienne peeler and a serrated peeler!  The serrated peeler will be able to get soft skins off of fruits while the julienne peeler makes adorable noodle like strips from hearty vegetables like zucchini and squash.  Before we switched to the linky party format for foodie friends friday, I featured a recipe about "zoodles" from Angie at A'lil Country Sugar and I've been thinking about using the zoodles in a faux pasta salad ever since!

They are a snap to make: just peel the skin and the "peel" with the julienne peeler.  To avoid the potential sticky zucchini juice, I put the strips into a cold water bath before blanching in salted boiling water.  Fresh local corn, cremini mushrooms, and broccoli florets were sautéed over medium heat in olive oil and added to the blanched noodles.

The star of this dish, however, is definitely the roasted garlic vinaigrette.  I bought about 10 heads of garlic because they were on super sale so I roasted half for an hour at 400 F (full instructions here) to freeze and store.  Roasted garlic, lemon zest and juice, and olive oil buzzed up with my immersion blender was a revelation.  I need to make this dressing every week!  It was mellow and sweet from the garlic with the bite of lemon that pairs so well with broccoli while getting all into the nooks and crannies of the florets.  Seriously, go make this now!

Also, it may be before my time, but I had Dana Carvey's chopping broccoli song stuck in my head whilst writing this post . . .

Cucumber Coleslaw for Foodie Friends Friday

Welcome to my first linky party!  I thought I would bring coleslaw to the party, because who doesn't love coleslaw at a summer party?  Instead of the traditional cabbage mix and mayo, I used shredded cucumbers and bleu cheese.  It is tangy and cooling and a great twist on a barbecue classic.

Lime juice, juice from shredding the cucumbers, and a splash of rice wine vinegar mixed with crumbled bleu cheese mimics the color of traditional coleslaw sauce with its own refreshing flavor.  Crunchy granny smith apple and cucumber with the sweet corn and a touch of honey contrast beautifully with the bleu cheese.  I made it a few years ago and it has been rattling around in my brain for the past few months, just waiting for the fresh corn to come back!

Chorizo Chicken Burgers with Cumin-Lime Quick Pickles

This idea has been bouncing around in my head for a few weeks, it just took me finding good chorizo to finally attempt!  My family loves ground chicken for meatloaf and burgers, so much so that I really can't remember the last time we've bought ground beef.  That could also be due to the fact that we would much rather rock the polish and grill split kielbasa with sticky-sweet barbecue sauce.  But this recipe is for the chicken burger doubters, using fresh chorizo split and mixed in with the lighter ground chicken.  Like my Toasty Burgers, grated onion and garlic are added for flavor and moisture.

I made some cumin-lime quick pickles and a corn crema as condiments for this flavorful burger.  Topped with roma tomato slices and snap pea shoots I found at the farmer's market, this is the perfect lighten version of a burger for Memorial day picnics, still packed with flavor!

And I swear, I cannot stop eating these pickles . . .

Roasted Poblano Grilled Cheese

I am a proponent of the shop the outsides theory.  What that means is that when I go grocery shopping I do not go into the aisles, just the produce, meat, and dairy section.  The exceptions to the rule are frozen fruits and vegetables and the ethnic aisle.  LOVE the ethnic aisle.  I could spend hours and hundreds on all of the interesting and new flavors found there.  My grocery store also has a little section of hispanic refrigerated products, which include fresh cheeses, corn husks, and arepas.  Arepas are flat round breads that can be made from corn or flour, typically eaten for breakfast or an afternoon snack.

So how fitting is it to use arepas for a grilled cheese!  It's a little grown up, combining roasted poblanos and goat cheese with a slightly sweet creamy corn and cilantro spread.  And also addictive . . . Don't tell anyone but I totally made a second one after polishing off the first.

I roasted the poblanos (and a lone jalapeno) in my oven at 400 F for about 45-50 minutes, turning every 15 minutes or so.  Once the skins were blistered and slightly puffed I pulled the peppers out, put the roasted pepper in a bowl, and covered with plastic wrap.  The steam generated will you to remove the skin, which you should remove along with the core and the seeds.  DO NOT RINSE!  It takes aways all the flavor.  Trust me, the extra work is worth it!

To assemble the grilled cheese, I first toasted up both sides of the arepa in a little butter over medium heat.  The creamy cilantro corn, handful of roasted poblanos, and a healthy dose of goat cheese was spread between the toasted arepas and returned to the pan for another minute or so to melt the cheese.  Addictive slightly spicy grilled cheese, the perfect grown up afterschool snack!

Sweet Corn, Bacon, and Leek Lasagna

This recipe has been taunting me, begging me to make it.  When I went to the Giada de Laurentiis event a few weeks ago, I fell in love with the Sweet Corn and Basil Lasagna at first glance.  Then Giada told the story of how she served the dish to Prince William and the Duchess last summer, I knew I had to try it!

Giada focuses on the combo of sharp provolone, sweet corn, and lots of basil.  But we all know I can't leave well enough alone.  Pinch of chipotle chili powder, bacon (!!!), and sauteed leeks all add punch to this satisfyingly comforting dish fit for royalty!

Grilled Corn with Garlicky Chipotle Butter

Goodness, I love summer corn.  Grilled corn topped with a melted butter sauce is typical on our family table for Sunday night dinner.  The charred sweet corn goes great with a garlicky spicy melted butter.

Grilled Sweet Corn with a little Spicy Kick!

Warm Corn and Tomato Salad

When thinking of what to pair with the Bacon-wrapped Mahi Mahi, I knew I needed something citrus-based to cut the fat of the bacon and keep the dish light yet savory.  Fresh corn and tomatoes help deliver the bright flavor.

Corn and Pineapple Salsa

Salsa is a great low calorie way to add a lot of flavor.  While tomatoes are great around here, I love east coast corn and wanted to try to incorporate it into a salsa.  Raw corn adds crunch and sweetness, but it could be charred over the grill.  Pineapple and avocado round out this fabulous topping for fish.

Pantry Raid! Corn Soup

Yes, pantry raid!  I'm a huge believer in a well stocked kitchen with versatile options.  I'd like to say it's because I adore cooking, but really it's because I get lazy in the kitchen when I get busy everywhere else.  Cooking always relaxes me, so stocking staples mean I get to eat a home cooked meal without the hassle of grocery shopping without a car.

I have a lot of the typical staples like dried pasta, chicken stock, garlic, red onions, bacon, unsalted butter, an impressive collection of spices and dried herbs, and a smattering of frozen fruits and vegetables.  Some of my other favorites include chipotle in adobo, agave nectar (texture of honey without the domineering flavor), wasabi paste, lemon grass paste, granny smith apples, couscous, arborio rice for risotto, 90 second rice packets, different vinegars like apple cider and balsamic, and half and half or cream.  All of my pantry staples are comforting without being boring, which is imperative for pantry cooking.

My final lab rotation report was due last week, making me a 2nd year PhD student and my fridge very bare.  I've been on a corn and chipotle kick recently, so I decided use my supercool lime green immersion blender to make myself a quick dinner of corn soup.

Roasted Duck Tacos

I came up with this recipe for Cinco de Mayo with Jose Andres and Rick Bayless in mind. Really flavorful and interesting components mixing together to make something even better.  It combines the roasted duck, the summer creamed corn, the onion and apple quick pickle, and a few fun extras

Summer Creamed Corn

As much as I love the convenience of frozen corn, there is nothing better than sweet fresh corn.  Which is why I was so happy to dig into the 6 for $2 corn display at the grocery store and get my shuck on.  While grilled corn with chile lime butter will always be my favorite, there is something to be said for corn that can be a condiment.

Summer Creamed Corn