Cauliflower Cheese Bacon Chowder

at mimi's table cauliflower chowder 12

One day as I was looking over the produce section of the grocery and I found a 16-oz bag of riced cauliflower for 99 cents. Soup immediately came to mind but chowder sounded better. Truth be told, a reduced price bag of riced cauliflower doesn’t look that great – a little aged around the edges. But the perfect ingredient for chowder. The only indulgence here is bacon and cheese. Remember, you’re giving up starchy, carbohydrate-laden potatoes called for in traditional chowders.

I’ve always been a big cauliflower fan. Fresh and cut up for a crudité, it’s crunchy and filling. Riced, it’s also a good fresh ingredient in salads. My mother made it often because she usually found huge heads on sale at the grocery. She never incorporated cauliflower into other recipes, though. We ate it steamed with a healthy portion of Velvetta cream sauce. We all loved it and Mom was happy to see her picky children gobble it up.

Cauliflower is enjoying current culinary stardom. Look at the “VegNews” article titled “9 Unbelievably Awesome Uses for Cauliflower.” There’s the fashionable cauliflower crust pizza which everyone I’m around is raving about. Heck, they even use cauliflower in mac ‘n cheese and chocolate cake. And why not? Cauliflower is low-fat, loaded with fiber, high in antioxidants, and a fabulous low-carb alternative for grains and legumes. Take a look at this recipe from Caio, Caio, Bambina: Cauliflower Cake with Pecorino and Basil.

Having said all that . . .

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(1-2) Heat a dutch oven over medium heat. Add 1 Tablespoon olive oil. Cut 3-4 strips of bacon into lardons and brown. All those brown bits at the bottom will add amazing flavor to your chowder. Remove bacon onto a paper-towel-lined plate to drain and set aside. (3) Drain off some of the bacon fat. Return to stove and add 1 large onion, diced. (4) Cook until the onion is softened.

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1) Add 4 cups of low-sodium chicken stock.

(2) Add 1/4 cup of brown rice. Stir to combine. Cover with a lid, reduce heat to simmer. Continue to cook for 30 minutes or until the rice is cooked through.

(3) Add 2-4 oz of processed cheese, like Velveeta, cut into chunks.

(4) Stir until all cheese is melted. Add more chicken stock or water if the chowder is too thick. Check for seasoning. Garnish with shredded cheddar cheese, sour cream, chopped chives, and reserved bacon bits. I served mine with fresh, hot corn muffins and honey.

 

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If you try this recipe, would you post a photo on my Instagram page? At Mimi’s Table.  Thanks!

 

Yield: 6 servings

Cauliflower Cheese Bacon Chowder

at mimi's table cauliflower chowder 12

A bag of riced cauliflower is transformed into a delicious, healthy bowl of steamy chowder without the potatoes. Treat yourself to a bowl garnished with shredded cheese, a dollop of sour cream, and crispy bacon bits.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 3-4 strips bacon, cut into lardons
  • 1 Tablespoon olive oil
  • 1 - 160z bag of riced cauliflower
  • 1 large onion, diced
  • 2 carrots, shredded
  • 4 cups low-sodium chicken broth
  • 1/4 - 1/2 cup brown rice
  • 2-4 oz processed cheese, like Velveeta, cut into chunks
  • 1/2 cup half 'n half or heavy cream, optional
  • Shredded cheddar cheese, low-fat sour cream, chopped fresh chives, crispy bacon - all for garnish

Instructions

  1. Over medium heat, add one Tablespoon olive oil to a heavy-bottom pot or dutch oven. Add the bacon lardons. Stir occasionally and cook until the bacon has rendered its fat and is brown and crispy. Remove bacon to a plate lined with a paper towel to drain. Remove all but 1 Tablespoon bacon drippings.
  1. Add chopped onions. Stir and cook until onions are softened. Add cauliflower. Stir and continue to cook for 5 minutes. Add shredded carrot. Stir and cook for 5 minutes.
  2. Add chicken stock and brown rice. Stir until combined. Reduce heat to medium-low. Cover the pot and simmer for 30 minutes or until the rice is cooked through.
  3. Remove lid. Add processed cheese chunks and half 'n half, if using. Stir until cheese is melted and the chowder is heated through.
  4. Ladle into bowls. Garnish with shredded cheese, sour cream, chopped chives, and crispy bacon.

Notes

This recipe is almost like baked potato soup without using potatoes. Serve with hot corn muffins.

Cauliflower Cake with Pecorino and Basil

at mimi's table ciao chow bambina cauliflower cake with pecorino and basil

Cauliflower Cake with Pecorino and Basil is one fabulous side dish recipe. I found it while browsing one of my favorite Italian food blogs, Ciao Chow Bambina from ANNIE SAGEER. Annie’s blog is an excellent source for classic and new Italian recipes, and her photography makes my mouth water. I always leave inspired after I’ve “window shopped” her blog. If you want to learn to make homemade pasta, her tutorial is excellent. Annie makes it look so easy! I’ve tried her Simple Barilotti with Peas, Ham and Cream to rave reviews – it’s a simple, quick, that falls into the “comfort food” category. Lemon Zeppole with Homemade Whipped Cream, a sweet little Italian doughnut, is definitely on my bucket list.

The other night, Richard and I decided to grill a steak for dinner. Any kind of potatoes and salad are always excellent side choices, but I wanted to serve something different. A new side for us to try. We loved it! The cauliflower cake comes together quickly. And it truly has the density of a cake! It slices into wedges like a dream. Because it’s just me and Richard, I heated some up in the microwave the next day for lunch – out of this world!

at mimi's table caio chow bambina cauliflower cake pecorino and basil 2

And it’s SO pretty! I followed Anne’s instructions to butter the inside of a springform pan and sprinkle a mixture of black and white sesame seeds along the inside of the pan. I’m not sure the sesame seeds added much to the taste, but they added a nice visual. Pecorino Romano cheese is the perfect ingredient for the cauliflower cake – it compliments the vegetable and eggs so nicely. Pecorino has a stronger flavor than parmesan, or you might use a combination of both kinds of cheese if you like that idea. Save some extra grated cheese to sprinkle on top of each slice when you serve.

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Here’s a little tip. If you have frozen packages of cauliflower, you can use those instead – you’ll probably need two to substitute for the medium-sized head called for in the recipe. Or you might use cauliflower rice or packaged raw florets from your grocery store’s produce section. I also used an 8″ high-sided springform pan. This cake has a nice rise.

 

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Yield: 6-8

Cauliflower Cake with Pecorino and Basil

Cauliflower Cake with Pecorino and Basil

This is a fabulous, quick and easy side dish. Serve Cauliflower Cake with Pecorino and Basil as a side dish with any protein or on it's own with a salad. Slices are fabulous warmed in the microwave the next day for lunch.

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

  • I medium cauliflower, outer leaves removed and broken into florets
  • 1 medium red onion, 1/3 into thin slices, the rest diced
  • 5 Tablespoons olive oil
  • 1/2 teaspoon dried rosemary, chopped
  • 6 eggs
  • 1 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 1/2 cups Pecorino Romano cheese, grated
  • 2-3 teaspoons dried sweet basil OR 1/2 cup fresh basil, chopped
  • 3 Tablespoons butter, melted
  • 1 Tablespoon white sesame seeds
  • 1 Tablespoon black sesame seeds
  • Salt & Ground Pepper

Instructions

  1. Preheat oven to 400F degrees.
  2. Brush the sides and bottom of an 8" springform pan with melted butter. Place an 8" circle of parchment paper in the bottom and sprinkle the sides with the white & black sesame seed mixture. Set aside.
  3. Place cauliflower in a medium saucepan. Add 1/2 cup of water. Bring the water to a boil. Cover with a lid. Reduce heat to simmer and cook for 15 minutes until the florets are soft. Drain in a colander. Set aside.
  4. In a medium-sized skillet over medium-high heat, add olive oil and chopped red onion. Add rosemary. Reduce heat, stir and saute for 15 minutes until the onion is soft but not burned. Set aside to cool.
  5. Add the cooled onion mixture to a medium-sized bowl. Add eggs and whisk well until combined. Add 1 1/4 cups of grated cheese, flour, baking powder, basil, salt and pepper to the egg mixture. Stir to combine.
  6. Slightly mash the cooked and cooled cauliflower florets. Add to the egg mixture along with the basil.. Gently stir to combine.
  7. Pour the mixture into prepared pan. Top with sliced red onions.
  8. Bake for 40-45 minutes until a knife inserted in the center comes out clean.
  9. Remove from oven and allow to cool for 15 minutes.
  10. Cut into wedges and serve sprinkled with grated Pecorino Romano.
  11. YUM!

Notes

Cauliflower Cake with Pecorino and Basil is a fantastic leftover warmed in the microwave. Served with a big salad and some crusty bread for another meal. It's a great dish to take for lunch the next day.

Feel free to substitute frozen cauliflower florets - you'll need 2-12oz packages - follow package directions to prepare for the recipe. Or sub fresh florets or cauliflower rice from the produce department.


 

 

Spaghetti Squash & Cincy-Style Chili

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If you love squash and chili, you’re going to love this recipe from the Half Baked Harvest blog. Tieghan Gerard has done it again!

Cincinnati Chili Stuffed Spaghetti Squash is best served on a beautiful fall or winter day, whether it’s cool, downright cold, rainy, or snowy, Tieghan’s dish is only one of her phenomenal comfort food offerings. Sweet and stringy spaghetti squash topped with a mild chili flavored with cinnamon and allspice is a yummy pairing of flavors. Tieghan has several recipes where she uses cooked spaghetti squash as the vessel for a wide variety of cheesy and meaty toppings. Like this one for Spanakopita Stuffed Spaghetti Squash. You must check out her blog.

I started cooking spaghetti squash several years ago. I like that it’s not pasta. It has a slightly sweet flavor with a stringy bite. Most times I baked it, scraped the beautiful flesh into a serving bowl, tossed with butter, salt, pepper, and a little Parmesan cheese, and served it as a side dish. But I like the idea of serving the squash strands in their skins, little boats, topped with great stuff. I’m serving this more and more as I’m looking for lower-calorie meals. Yeah, there’s meat and cheese and stuff, but count the squash as a low-calorie alternative to pasta, and you won’t feel guilty at all about the calorie-filled toppings. And think about carbs – there are practically no carbs! Spaghetti squash is gluten-free! Hail, hail to the lovely spaghetti squash!

at mimi's table retrowoman3Spaghetti squash is the perfect side or main for children and grandchildren. (Heck, I think it’s fun!) Wouldn’t you love to watch them drag their forks across the flesh and watch the magic happen? It’s fun! Besides, spaghetti squash is filled with vitamin Cvitamin B6niacinpotassiummanganese, and even some calcium. There are only 42 calories per cup. Seriously, spaghetti squash is a nutritional no-brainer!

Spaghetti squash is also very easy to grow. I planted a couple of plants in my Billings garden one year and had wheelbarrowsat mimi's table teighan gerard spaghetti squash & cincy chili 11 full to share with neighbors. If you have garden space and enthusiastic friends, be sure to include a plant in the spring.

Are you curious? Are you hopeful? Are you HUNGRY??

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Make Cincinnati Chili – OH, Yes!

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Put together ingredients for Cincinnati chili. Skyline Chili in Cincinnati is a food icon and this chili recipe pays homage to that recipe, perfectly done. Yes, it should simmer for 3 hours, stovetop or CrockPot. I made the full chili recipe, served half, and froze the other half for Coney dogs or traditionally served over spaghetti with lots of cheese on top. I’ve visited Skyline Chili in Cincinnati. Eaten their Coney’s – two of the cutest little hot dogs in buns topped with lots of chili, chopped onion, and tons of finely shredded cheddar cheese. I’ve ordered their chili over spaghetti topped with lots of cheddar cheese. This stuff is addicting. Tieghan’s mother’s recipe is spot on!

Make the chili with ground turkey or ground chicken instead of ground beef. Add a can of drained and rinsed pinto beans or light kidney beans in place of or along with the ground meat, if that’s the way you roll.

When I pick spaghetti squash, I go big or go home. I made this recipe with one large squash. Richard & I ate half for dinner and had leftovers the next night. It’s the perfect dish served for 2 people with enthusiastic appetites.

Bake Your Spaghetti Squash

at mimi's table half baked harvest tieghan gerard spaghetti squash & cincy chili

Cut the squash in half and remove seeds. Place the halves on a parchment-lined baking sheet. Brush the inside lightly with olive and sprinkle salt and pepper. Turn the halves over and repeat. Bake skin side up in a 350°F oven for 45-50 minutes. Remove and allow to slightly cool.

OK – I hear you. “Mimi, 3 hours for chili and 1 hour to bake the squash? Are you nuts?” Yes, I am but it’s so worth it! 

at mimi's table tieghan gerard spaghetti squash & cincy chili smother with cheese

Return to oven/broiler to melt the cheese. I chose the broiler.

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I need to pay more attention to showing my dishes at serving. I’m just so excited about eating that I don’t pay too much attention to photography once dinner is ready and I’m hungry! HA! You can serve with sour cream, extra cheese, mashed avocado, salsa.

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Spaghetti Squash & Cincy-Style Chili
 
Prep time
Cook time
Total time
 
Cincinnati Chili Stuffed Spaghetti Squash is best served on a beautiful fall or winter day, whether it's cool, downright cold, rainy, or snowy, Tieghan's dish is only one of her phenomenal comfort food offerings. Sweet and stringy spaghetti squash topped with a mild chili flavored with cinnamon is a yummy pairing of flavors. Tieghan has several recipes where she uses cooked spaghetti squash as the vessel for a wide variety of cheesy and meaty toppings. Like this one for Spanakopita Stuffed Spaghetti Squash. You must check out her blog.
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 4-6
Ingredients
  • 2 lbs lean ground beef
  • 1 small onion, chopped
  • 1 Tablespoon chili powder
  • 1 Tablespoon smoked paprika
  • 1 Tablespoon unsweetened cocoa powder, dark or regular
  • 2 teaspoons cumin
  • 1½ teaspoon allspice
  • 1½ teaspoon Kosher salt
  • 1½ teaspoon cinnamon
  • 1 teaspoon cayenne
  • ½ teaspoon garlic powder, not garlic salt
  • 2 cups chicken broth
  • 1-28oz can crushed tomatoes
  • 2-8oz cans tomato paste
  • 1½ teaspoons vinegar (I used cider vinegar)
  • 1 Tablespoon Worchestershire sauce
  • 2 bay leaves
  • 2 small or 4 large spaghetti squash
  • Olive Oil
  • Salt & Pepper
  • 2-3 cups shredded sharp cheddar cheese
Instructions
  1. Set a large heavy bottom soup pot over medium heat. Add olive oil then onion and cook for 5 minutes.
  2. Add the ground meat to the pot, breaking it up with a spatula as it browns.
  3. Add the next nine ingredients. Stir and briefly cook until the spices become fragrant.
  4. Add chicken broth, tomatoes, tomato paste, vinegar, Worchestershire sauce and bay leaves.
  5. Stir and simmer over low heat or in a CrockPot for at least 3 hours.
  6. About an hour before you're ready to eat, heat the oven to 350F.
  7. Cut the squash in half, remove the seeds, and set the ovals flesh side up on a parchment lined baking sheet.
  8. Brush the inside with olive oil. Sprinkle with salt and pepper.
  9. Turn the halves over, skin side up, and repeat.
  10. Bake for 45-50 minutes. If your squash is small, 30-40 minutes.
  11. When done, flip the squash over into a shallow bowl and begin to scrap the insides with a fork to reveal the lovely squash strands.
  12. Ladle chili over the squash inside the cavity. Liberally sprinkle with shredded cheddar cheese.
  13. Place under the broiler for 5-7 minutes until the cheese is melted and slightly browned.
Notes
Cincinnati-Style chili is mild and has a slightly sweet flavor from the cinnamon and allspice in the recipe.
Feel free to serve with your favorite chili toppings - sour cream, mashed avocado, extra cheese, crackers, hot sauce.
You can use cans of drained and rinsed pinto or light red kidney beans in addition to or to replace part or all the ground meat.

 for Pinterest

at mimi's table spaghetti squash & cincy-style chili

 

Pan-Seared Cod Filet with Tomato, Corn and Basil Couscous

at mimi's table pan seared cod with veggie couscous

 

Bursting with fresh flavors from a summer garden, Pan-Seared Cod Filet with tomatoes, corn, and basil-infused Israeli couscous will become a fabulous, flavorful favorite in your quick fix menu rotation.

Fresh seafood, like these cod filets, is quick and easy to prepare. Almost any thick, white, flaky fish filet will cook in the blink of an eye. I’ve found cod filets to be very budget-friendly. Flavorful and meaty, this cod filet is the centerpiece of the dish, nestled on top of a bed of Israeli couscous mixed with a variety of fresh and healthy summer vegetables and herbs. Lots of clean flavors.

Have you ever used Israeli couscous? It is substantially larger than regular couscous. I love its chewy, pearly mouth feel. In fact, some packers actually call it “pearl” couscous. Israeli couscous cooks quicker than rice, about 10 minutes from start to finish. I like to cook mine in chicken stock, but water or beef stock would work, too.

 

at mimi's table retrowoman3Israeli Couscous, Giant Couscous, Pearl Couscous

Israeli couscous came onto the culinary scene in the 1950s. It’s actually pasta – don’t mistake it for quinoa – made with semolina and water. Israeli couscous was introduced by then Prime Minister David Ben Gurion to feed the influx of immigrants coming to Israel. It comes in regular form and you can find whole-wheat versions as well or tri-colored where tomato and peas lend color to the finished product. And couscous can be served cold or at room temperature, like in a salad, or warm just like any starchy side.  Master Class Articles “What Is Israeli Couscous?”

I use Israeli couscous in another recipe Shrimp and Scallop Stew with Israeli Pilaf.
A great recipe from Martha Stewart’s kitchen. I like to use Bob’s Red Mill brand that comes as traditional and tri-color. But any commercially available Israeli couscous will do. Common
Mediterranean couscous looks almost like polenta or coarsely ground cornmeal, so you’ll easily notice the difference.

A Tip for Searing Fish Filets

I always, always blot any sort of seafood folded in between layers of paper toweling. You want the seafood patted as dry as possible in order to get it ready for a nice sear. If you don’t, there’s too much water in the fish and the filets will steam rather than brown. I do this with shrimp or scallops, too, whether the seafood is fresh or frozen. This step is especially important if you want to dredge, bread, and fry seafood, or else the coating won’t stick to the meat and the dredge or batter will fall away as it’s fried and there goes your beautiful breading burning at the bottom of the fryer. The goal here is for a well-prepared fish that will have a nice brown crust, but a moist flaky inside whether it’s seared or fried – just the way you want it. So, how hot should the pan be? I’ve found somewhere between medium and medium-high is best – not too hot. I like to warm my cast iron skillet for 5 minutes or so to make sure the skillet is properly pre-heated.

An Ode to Basil

I love, unabashedly love, basil – probably not an ode, but it’s the best I’ve got. Every summer I grow a big potful on my front porch. I run my fingers through the leaves just to come at mimi's table tasty icons basilaway with one of the best culinary smells of summer. Some like to use oregano or rosemary or thyme – my go-to is always basil. I prefer the distinctive almost anise-like taste and smell – fresh or dried – to just about any other herb. Personally, I think thyme is over-rated. Parsley is just so, well, bland. I can’t imagine making any pesto with parsley – not my thing. Of course, basil in spaghetti sauce is a must. And my mother used to roast a rump roast in an oven-baking baking bag simply seasoned with salt, pepper, and dried basil mixed with a can of tomato soup – out-of-this-world gravy to pour over mashed potatoes! Basil simply makes me happy.

I just got a motherload of fresh pine nuts delivered to me by my friend, Cindy, from Nut-tos in West Seneca, NY.? Nut-tos is a beloved roasted nut distributor in the Buffalo area. You know what I’ve been dreaming about – PESTO!

at mimi's table seared cod filet with tomato basil infused Israeli couscous

Three basil plants in a 14″ pot. I moved the plant to a semi-sunny area of my garden in August, and out of the stressful heat of the late summer sunshine. My plant really likes its new location – big healthy leaves of goodness.

 

So, while I’m high on basil, let’s look at why it’s such a healthy herb. Basil is a powerful antioxidant. It’s a good source of magnesium which promotes good blood flow, is high in Vitamin A for good eyesight, and has been shown to be a good anti-inflammatory. As part of an aromatherapy routine, basil is beneficial to relieve tension, melancholy, depression and mental fatigue. Gee, no wonder I’m so head-over-heels in love with basil. Maybe it’s what my body craves – along with chocolate, wine, and anything in a pie crust.

 

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Yield: 4

Pan-Seared Cod Filet with Tomato, Corn and Basil Couscous

Pan-Seared Cod Filet with Tomato, Corn and Basil Couscous

Bursting with fresh flavors from a summer garden, Pan-Seared Cod Filet with Tomatoes, Corn, and Basil-infused Israeli couscous will become a fabulous, flavorful favorite in your quick fix summer-time menu rotation. Delicious and so easy and quick to prepare!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 lbs thick cod filets, fresh or frozen and thawed, cut into 4 equat portions
  • 2 Tablespoons olive oil
  • 2 cups Israeli couscous
  • 21/2 cups of chicken stock or water
  • 1 pint cherry tomatoes, cut in half
  • 3-4 ears of fresh corn, steamed and cut from the cob; or 2 cups frozen corn
  • 1/2 - 1 cup fresh basil, shredded into pieces or julienned
  • 1/2 cup toasted pine nuts or toasted slivered almonds
  • Salt & Pepper

Instructions

  1. Line a baking sheet with paper toweling. Place the fish on top, and use more paper toweling to pat dry the fish surface. Spray the filets lightly with cooking spray. Sprinkle with salt & pepper. Turn the fish over and repeat.
  2. Start the couscous. In a 3-quart pot, add chicken stock or water, and couscous. Over medium-high heat, bring to a boil, then immeiately reduce to a simmer. Cover and simmer for 10 minutes. Once done, fluff with a fork, cover, and set aside.
  3. In a 12" cast iron skillet, heat the olive oil over medium-high heat. Place the filets in the hot skillet. Sear for 5 minutes per side. Be sure not to crowd the skillet - you may have to cook in 2 batches. You want to sear the fish, not steam it. Each side should form a nice lightly-browned crust. Remove cooked filets to a plate, cover lightly with aluminum foil, and set aside.
  4. Add pine nuts or almonds to the hot skillet. Pan toast, stirring frequently, until the nuts are lightly browned. Remove to a plate and set aside.
  5. In the same skillet, reduce heat to medium or medium-low add the couscous, tomatoes, corn, and nuts. Toss gently until everything is well combined. Add basil and toss. Check seasoning.
  6. To Assemble the Dish: Place one cup of the warm couscous mixture in the middle of a plate. Top with one cod filet. Sprinkle the fish with fresh lemon juice. Serve.

Notes

Cod filets come in all shapes and sizes. Prefer the thicker filet sections for this recipe. The flatter parts of the filet are excellent for making fish & chips.
Toasted garlic bread would be a great side or any tossed salad.


 

Summertime Tomato, Avocado, Roasted Corn, Basil Pasta Salad

at mimis table summertime tomato roasted corn avocado pasta salad

 

Summertime Tomato, Avocado, Roasted Corn, Basil Pasta Salad is a salad bowl to behold! This salad is the perfect side or main dish for the height of summer’s flavorful bounty. In August, we can find all these ingredients readily available at the height of their freshness. This is what summer eating is all about, without a doubt!

My inspiration for this recipe came from Teighan Gerard, the spirited, adventurous, creative energy behind Half Baked Harvest. I’ve followed Teighan for several years now, and subscribe to her blog. Every Sunday she emails her subscribers her “Nine Favorite Things” post. There are even more great photos in the post of her family, her home in Colorado which is a converted barn.  When I need a pick me up, I saunter on up to her blog and allow my eyes and brain to rest.  Her food photography is absolutely stunning. This is one talented and down-to-earth young woman.   Here’s a link to Teighan’s fabulous pasta recipe.

This is such a cinch to quickly put together, especially during these last sultry summer days.  I had fresh ears of corn that I grilled in their husks. A lovely pint of fresh sweet cherry tomatoes. An avocado that had to be eaten – such a chore! A hunk of the sharpest cheddar cheese in the refrigerator. My basil produced very well this season, so I grabbed a bunch of that, too.

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I think when you approach recipes like this one, feel free to transform it into anything you wish or have on hand. Here are a couple of change-ups you might enjoy:

  • A Tex-Mex version with a can of drained black beans, corn, tomatoes, avocado, and cilantro with a dressing made with olive oil, lime juice, a squirt of sriracha mixed with a sprinkling of cumin;
  • A French-inspired version made with a couple of drained cans of tuna, chopped cornichons, finely diced red onion, and capers with a lemon/mayo/thyme based dressing;
  • Add a cup or two of diced cooked chicken to the original recipe for a great dinner salad.

 

Any way you decide, you’ll have a fabulous summer side or main dish salad.

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Yield: 4-6 servings

Summertime Tomato, Avocado, Roasted Corn, Basil Pasta Salad

Summertime Tomato, Avocado, Roasted Corn, Basil Pasta Salad

The perfect salad for the last sultry days of summer. All ingredients are at their peak flavor. You'll have a nice side dish in no time at all!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 lb rotini or Gemelli pasta
  • 1 cup fresh basil, roughly chopped
  • 1 cup sharp cheddar cheese, shredded
  • 1/3 cup olive oil
  • 1/4 cup grated parmesan or pecorino cheese
  • 2-3 Tablespoons fresh-squeezed lemon juice
  • 1 teaspoon dijon mustard
  • 1 Tablespoon fresh chives, chopped
  • Pinch crushed red pepper flakes
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 4 ears fresh corn, steamed or grilled in their husks.
  • 2 cups or 1-pint cherry tomatoes, cut in half
  • 1 avocado, diced

Instructions

  1. Cook the pasta according to package directions for al dente pasta.
  2. While the pot of water is coming to a boil, start to make the salad dressing and prepare the vegetables.
  3. In the bottom of a large salad bowl, mix together dressing ingredients: olive oil, parmesan or pecorino cheese, lemon juice, dijon mustard, red pepper flakes, salt and ground pepper. Whisk together until well combined and the dressing thickens a little. (Or put dressing ingredients in a pint canning jar and shake until mixed and slightly thickened.)
  4. Add the chives to the dressing and whisk until distributed. Set salad bowl aside.
  5. Cut corn kernels from the cob, set aside.
  6. Cut tomatoes in half, set aside.
  7. Dice avocado set aside.
  8. Drain the cooked pasta and run under cool water to stop cooking. Shake the colander to release more water.
  9. Add pasta to the salad bowl with dressing. Toss until dressing evenly coats the pasta.
  10. Top pasta with corn, tomatoes, avocado, cheese, and basil. Toss until well combined.
  11. Check for seasoning and serve!

Notes

I added more salt and pepper to the dressing. I added 1 teaspoon dijon mustard. If you have leftover cooked chicken, dice the meat and add to the salad for more of a dinner salad.