Friday, June 29, 2012

Fresh Corn Salsa

Looking for a fresh dip to make for all your 4th of July celebrating? Or maybe you just need something to snack on in front of the TV... where it's air conditioned. This salsa recipe can be easily modified to a side dish by adding quinoa or chick peas. If you want to make it a salsa with more of a punch, add some black beans!

1 ear of corn
1/2 green cubanelle pepper finely chopped
1/2 long hot pepper, seeded and finely chopped
2 tbs coriander chopped
2 green onion(optional)
2 tbs lemon juice
cumin powder
salt and pepper

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Peach Tea Sparkler

This refreshing beverage is perfect for a HOT day like today! Make a big pitcher of it to keep in the fridge, you'll find yourself going back to refill a lot. Pour it into your reusable bottles so you can sip by the pool. You can also add some raspberry to it to give it even more color, get creative!

3 black tea bags (or tea of your choice)
2 c. water
2 fresh peaches, sliced
2 T. agave nectar
4 c. sparkling water

Thursday, June 28, 2012

Pesto Chicken Penne With Mozzarella & Grape Tomatoes

This has become an easy favorite to make on a busy weeknight. It's a great hot dinner, but it's also delicious when it's leftover cold for lunch!

1 cup penne or any other pasta of your choice (I like bow tie)
1 cup boneless skinless chicken, poached
3/4 cups grape tomatoes, halved
1 1/2 tbs olive oil/ butter
1 tbs flour
1 cup milk
salt n pepper to taste
1/2 cup pesto sauce
1/2 cup  fresh mozzarella, cut into small pieces
grated Parmesan

Thursday, June 21, 2012

Homemade Blueberry Sauce

Excuse me while I wipe my purple fingers off. This super easy blueberry sauce could top just about anything! Seriously, put it on your steak and it'll be delicious. Just kidding, but if you do try it, please let us know how it is. I am making this as an ice cream topping and jarring the rest up to share. Not saying you have to share, but I'm sure your friends and neighbors would love a jar of this stuff!
3 cups fresh blueberries
1 cup water
1/2 cup sugar
1 1/2 tablespoons cornstarch dissolved into 3 tablespoons water
1/2 teaspoon vanilla


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Thursday, June 14, 2012

Roasted Corn & Zucchini Salad

Now is the time to take advantage of all the fresh and local corn. Around Nalls, we like to eat it raw. We just shuck it back and go to town. If you want to start freezing your corn, here are 3 quick and easy steps to do it:      

1. Put your corn in boiling water for 30 seconds to partially cook it.
2. Rinse with cold water to cool corn for safe handling.
3. Cut corn off cobb and store in freezer safe zip lock bag.

This recipe can be altered by adding additional summer veggies or using your favorite salad dressing to change up the flavor.

Roasted Corn Salad

2 ½ – 3 cups fresh corn kernels, about 3 medium ears
1 ½ cup fresh zucchini or yellow squash, medium diced
1/3 cup red onion, small diced
1 Tbl. Italian seasoning
2 Tbl. olive oil
2 Tbl. balsamic vinegar
salt and pepper

Click through to view the rest of this great recipe from Culinary Cory

Swiss Chard and Sun-Dried Tomato Skillet Mac

I love adding greens to mac and cheese. This is a healthier take on the classic comfort food. It's filling and makes great leftovers!

1 bunch Swiss Chard, washed
2 T butter
2 T extra-virgin olive oil
1 cup chopped onion
4 garlic cloves, minced
3 T all-purpose flour
1/4 cup sun-dried tomato pesto
1 cup plain yogurt (whole, not non-fat)
1 cup crumbled feta or goat cheese
8 ounces small whole wheat pasta (elbow, shells, etc.)
1/2 cup shredded Parmesan or Romano cheese

Wednesday, June 13, 2012

Grilled Eight Ball Zucchini

Grilled Zucchini II Recipe
Eight ball zucchini is a summer squash that's (hence the name) shaped like an eight ball. They almost look like baby pumpkins. Their size is ideal for grilling. You can slice them up in thick slices that get the perfect grill lines. This easy recipe is great for all your upcoming celebrations for dads and grads!

1 eight ball zucchini
1/4 cup Italian-style salad dressing

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Friday, June 8, 2012

Baby Turnip Slaw

Baby turnips have a similar taste and texture as radishes without the heat. You can have them raw or roast them. This coleslaw is an easy way to use them up. I prefer to go lighter on the mayo and heavier on the dijon mustard.

12 baby turnips julienned
3 T mayonaise
1 t dijon mustard
1/2 t white wine vinegar
salt & pepper

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Peach Crisp

Peach CrispI can't get enough peaches! They're great on their own, with ice cream, baked... I can go on. This recipe would make a great item to serve for dessert or for brunch with plain yogurt.

4 ripe peaches, halved
4 tablespoons light brown sugar
1 cup granola
8 tablespoons unsalted butter, cut into 16 pieces
1 pint vanilla ice cream (optional)

Thursday, June 7, 2012

Pattypan Squash With Pasta & Mint

If this is your first time cooking with pattypan squash, don't be intimidated by it. It's a summer squash so it's soft and relatively versatile. It's best to keep refrigerated and will keep for a few days. We absolutely adore this recipe from Katrina Runs For Food, and it's the perfect showcase for the pattypan squash.  Plus, the sweetness of the white candy onions in this recipe works very well with the chicken sausage!

1 pound bow tie pasta
2 tablespoons extra-virgin olive oil
5-7 small or 2-4 large pattypan squash, tips and stems removed, quartered
4 links of chicken sausage
1 tablespoon fresh lemon juice, plus 1 teaspoon grated peel
1/2 white candy onion chopped
3 cloves garlic, finely chopped
2 cups of chopped broccoli
3/4 cup finely chopped fresh mint
3/4 cup grated parmesan cheese
Salt and pepper

Click over to Katrina Runs For Food to view the rest of this delicious recipe, and check out more of her healthy, clean-eating recipes: