For me, nothing says summer more than a fresh ear of corn, picked that morning out of a field in Rhode Island, simply steamed and smeared with a pat of butter. But sometimes that age-old favorite gets dull — or maybe your corn isn't as sweet as you'd like it to be. When that happens, I often turn to flavorful compound butters to add a bit more pizzazz to my cob.
The beauty of this recipe is that it can work for both steamed corn and also sautéed corn. Maybe you've got a kid who has braces, or can't stand the little pieces of corn eating the kernels off the cob results in, or (like me) you're lacking a big stockpot or sauté pan for steaming. Whatever method you choose, your dish will be delicious — just as long as your corn is fresh.
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Vegetarian burgers don’t need to be dry and dull: Fill your burger bun with grilled eggplant and halloumi for a healthier, tasty summer barbecue option.This recipe is courtesy of The Healthy Haven Blog.
If you're looking for the perfect way to spend a chilly evening at home, this is it. This vegan, healthy, autumnal recipe won't disappoint on flavor and is well worth the effort.This recipe is from the book PLANTLAB: Crafting the Future of Food by Matthew Kenney (Regan Arts).
Creamy goat cheese and pesto are combined to make the ultimate condiment. Pair it with 34º Toasted Onion Crisps for a simple, fresh, and elegant appetizer.Click here for more of our best appetizer recipes.
This vibrant pasta salad showcases fresh, seasonal produce — namely basil, zucchini, eggplant, and snap peas. The combination of colors and flavors harmonizes beautifully and makes for a full-flavored sude dish or light main course.
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With the kind of couscous that's ready in five minutes, an easily steamed vegetable, and some chickpeas that are edible right out of the can, this is truly a meal that can be thrown together in record time.
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I can't remember when I first discovered the combination of fresh peas, lots of freshly grated Parmigiano-Reggiano, and toasted pine nuts. But I definitely have to credit my youngest sister with my obsession. She would mix the three ingredients together, often when leftover from dinner preparations, and eat them out of a big bowl with a spoon. The sweet peas with the creamy pine nuts, paired with the salty feathers of grated cheese? Heavenly.
While it took me a couple of years of simply enjoying the combination until I began to crave it come spring, I’m now a convert. However, my favorite combination has two added ingredients — fresh basil pesto and sometimes, cooked pasta — taking this from a post-school or work snack to nearly a complete meal.
I love to make a big batch of this pasta salad on the weekends to have for a nutritious dinner during the week. It's also a great dish to make and pack for a summer picnic. I find the flavors are best when I use fresh spring peas and basil from the farmers market.