Mexican Corn Salad

Mexican Corn Salad

4 c. frozen corn (fire-roasted if you can find it)
2 T. olive oil
2 avocados
2 cloves garlic
2 limes
1 green bell pepper
1 small red onion
1/3 c. fresh parsley
2 T. mayonnaise
3/4 tsp. chili powder
1/2 c. cotija cheese

Heat the olive oil in a large skillet over medium-high heat.  Cook the corn until semi-charred on all sides, about 8 minutes.  Season the corn with salt.
Dice the avocado, mince the garlic, zest and juice the limes.  Remove the seeds from the bell pepper and finely chop.  Finely dice the red onion and chop the fresh parsley.    Combine the avocado, garlic, bell pepper, red onion and parsley.  Add the chili powder, lime zest and juice and mayonnaise.
Toss everything together.  Crumble the cotija cheese into the mixture.  Stir to combine.  Refrigerate or serve at room temperature.

Delicious with tortilla chips.

 

AMARETTO CHEESE APRICOTS

4 oz. cream cheese

2 T. Amaretto liqueur or 1/2 tsp. almond extract

1/3 c. slivered almonds

1/4 c. chopped dried cherries

30 soft whole dried apricots

Bring the cream cheese to room temperature. Toast almonds on a baking sheet in a 325° oven for 6 to 8 minutes. Let the almonds cool then chop. In a small bowl, mix the cream cheese, amaretto, 1/4 cup chopped almonds and the chopped dried cherries. Spoon until a small resealable plastic bag. Cut 1/2 inch off one corner of the bag. With fingers, open the apricots along one side. Pipe about 1 teaspoon cheese mixture into each apricot. Finally chop the remaining almonds. Dip the cheese edge of the apricots into the remaining chopped almonds. Refrigerate one hour before serving.

Ham Spread

 

Ham Spread

Ingredients

• 1/2 lb. ham coarsely chopped

• 1/2 c. mayonnaise

• 3 T. flat leaf parsley

• 1 jalapeño seeded and diced

• 1 T. Dijon mustard

• 1/2 tsp. paprika

Instructions

1. Put the ham in a food processor and pulse until finely chopped. Transfer the ham to a medium bowl. Stir in the remaining ingredients. Refrigerate.

2. Use the spread to make sandwiches using rye or white bread. You can also use as a spread on crackers for an appetizer.

Fettuccine with Peas, Asparagus and Pancetta

 Fettuccine with Peas, Asparagus and Pancetta

14 oz. fettuccine

4 oz. pancetta

1 1/4 lb. asparagus

2 c. frozen peas (do not thaw)

1 shallot

2 garlic cloves

1/2 c. finely grated Parmesan cheese (not the kind with the green lid)

1/3 c. heavy whipping cream

3 T. extra-virgin olive oil

3 T. fresh lemon juice

1 T. finely grated lemon peel

1/4 c. chopped fresh flat-leaf parsley, divided

1/4 c. thinly sliced fresh basil, divided

Chop the pancetta.  Trim the asparagus and cut into 1-inch pieces.  Peel and thinly slice the shallot.  Peel and dice the garlic cloves.  Zest the lemon then juice the lemon.  

Cook pasta in a pot of boiling salted water until just tender.  Drain, reserving 1/2 cup pasta cooking liquid.  Return the pasta to the pot.

While the pasta is cooking, cook the pancetta in a large non-stick skillet over medium heat.  If the pancetta is dry, add a bit of olive oil to the pan.  When the pancetta is crisp, remove from the pan with a slotted spoon and place on  paper towels to drain.  If there is more than 1 teaspoon of drippings in the skillet, remove some of the drippings.  Add the asparagus to the skillet and sauté for 3 minutes.  Add the peas, shallot and garlic and sauté until the vegetables are just tender.  Remove from the heat.

Add the vegetable mixture, 1/4 cup pasta cooking liquid, Parmesan cheese, cream, olive oil, lemon juice, lemon peel, half of the parsley and half of the basil to the pasta.  Toss, adding more cooking liquid if needed.  Season with salt and freshly ground black pepper.  Transfer to a large warmed bowl.  Sprinkle the pancetta, remaining parsley and basil over the top.  Serve with additional Parmesan cheese if desired.

                                       

Quinoa Salad

 

Quinoa Salad

Ingredients

• 1 1/2 c. quinoa

• 1/2 c. sunflower seeds

• 1/2 c. dried cranberries

Vinaigrette:

• 1/4 c. white balsamic vinegar

• 2 T. Dijon mustard

• 2 T. orange juice

• 1 clove garlic minced

• 1/2 c. olive oil

Instructions

1. Rinse the quinoa in a colander. Cook according to package directions. Drain the quinoa. Mix together the vinaigrette ingredients. Add the sunflower seeds, cranberries and vinaigrette to the quinoa. Refrigerate for 1 to 2 hours before eating.