Tag: Fresh Corn Salad

Real Food Menu for Week of 7.6.2020

I took a little blogging break to visit with my family and the sea. To enjoy views like this…

…and this:

And find treasure like this:

It’s hotter than blue blazes in Virginia, and will be for the foreseeable future, so I’m officially declaring it Salad Week! Refreshing salads and prep ahead dinners are the order of the day.

Today’s menu is a bit of a departure from our usual breakfast/lunch/dinner format, but I hope you’ll forgive me. I’m still intermittent fasting until late afternoon, and Mark has been just as happy to have oatmeal and raisins for breakfast and leftovers for lunch.

Here’s our weekly nosh:

Convert Kale Salad – We’ve made this salad regularly for three years (Yep. I checked!) and haven’t tired of it yet. Prepare it the night before to give the dressing time to work it’s magic by softening the kale.
http://belated-bloomer.blogspot.com/2016/01/a-little-wrap-up-of-these-finals-days.html


Cherry Tomato and White Bean Salad – Such a simple but flavorful dish. On these hot nights, I’m just as happy with a cool, bean salad as I would be with a meat and three. As an added bonus, this salad goes together in minutes.
https://cleanfoodcrush.com/cherry-tomato-white-bean-salad/


Lemony Cucumber and Tomato Tuna Salad – A perennial favorite. We sub English cucumbers for the avocado.
https://cleanfoodcrush.com/eat-clean-lemony-avocado-tuna-salad/

Stuffed Bell Peppers – Because I’m no longer doing keto, I add a little pre-cooked brown rice to the filling. These freeze well, so make a few extra to keep on hand for one of those too-busy-to-cook evenings.
https://www.dietdoctor.com/recipes/stuffed-peppers-with-ground-beef-and-cheese

Hawaiian Pineapple Chicken – I like to prep the fruit and veggies ahead of time. Served with brown rice, this one is a crowd pleaser!
https://cleanfoodcrush.com/sheet-pan-hawaiian-chicken-clean-eating/

Fresh Corn Salad

  • Servings: 8 servings
  • Difficulty: Easy
  • Print

This gluten-free, dairy-free and vegetarian salad is perfect for your summer cookouts. The dressing is simple, tangy and light.

Ingredients

  • 4 cups fresh white corn (or frozen, thawed – approximately 24 oz.)
  • 2 medium slicer tomatoes, chopped
  • 1 large English cucumber, chopped
  • ½ of one green bell pepper, chopped
  • For the Dressing:
  • 1/3 cup white wine vinegar
  • 2 Tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon sea salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  • 2 cloves garlic, minced

Directions

  1. In a large mixing bowl, combine the first four ingredients.
  2. Place the dressing ingredients in a mason jar. Cover, and shake vigorously to combine.
  3. Pour the dressing over the corn mixture and toss to coat. Serve.

http://www.arthurizedhome.com

Broccoli and Red Cabbage Salad with Tangy Peanut Butter Dressing – It’s high time to bring back this little number. Dress this salad just before serving. Excess dressing is delicious served over shredded cabbage the next day.
https://cleanfoodcrush.com/broccoli-red-cabbage-salad-tangy-pb-dressing/

Snacks: Homemade trail mix has been my go-to the past few weeks. No recipe needed for this healthy, portable snack. Just create a mixture of your favorite dried fruit and nuts. Lately I’ve been enjoying a mixture of walnuts, pecans and almonds with raisins, cranberries and apricots. Toss in some dried coconut if you like.

Treat:
Skinny Chocolate Fruit Dip – I made a huge batch of this (septupled the recipe!) and brought it to the beach. My nieces pounded it, then loudly demanded that I make more. Just kidding, they politely requested a second batch. They dipped apple slices, fresh strawberries and bananas in this magical confection. I substitute honey for the coconut sugar. If you’ve got a little Godiva liqueur on hand, try that instead of the vanilla. It’s dandy!
https://happihomemade.com/chocolate-fruit-dip/

Now if you’ll excuse me, I need to go water the garden for the second time today. Or is it the third? I’ve lost track!

Have a fresh and healthy week!

Disclosure: In addition to occasional sponsored posts, Arthurized Home uses clickable affiliate links. That means that I may receive a small commission from sales at no extra charge to you. As always, my opinion is 100% my own, and I only recommend things that I truly love or use myself. Thank you for patronizing the brands that support Arthurized Home!

Copyright 2019-2020 © Arthurized Home – All Rights Reserved. This post is the original content of Arthurized Home. If you’re reading this on another site, it’s unArthurized.

Real Food Menu for Week of 6.1.2020

Last fall, I planted a hardneck variety of garlic in the herb garden. You can read about that here. The scapes have grown and are curling which means it’s time to harvest them. They have a lovely mild garlic flavor when cooked, but I’m using them raw in one of this week’s recipes for a punch of garlic flavor. Don’t worry, they’re not as strong as cloves of garlic.

Garlic Scapes

We’ve been busy in the Arthurized Home Test Kitchens and I’m loading you up with four new recipes this week. Because, why the heck not? Let’s get to it:

Breakfast:
Just Peachy Oatmeal Breakfast Bake – New Recipe! To make this nutrient dense breakfast bake, I adapted a dessert recipe from Kroger’s My Magazine.

Just Peachy Oatmeal Breakfast Bake

  • Servings: 6 servings
  • Difficulty: Easy
  • Print

Gluten-free, easy and satisfying breakfast. If you’ve got fresh fruit, adjust the recipe based on what’s in season. Serve with a dollop of Greek yogurt or a splash of milk.

Ingredients

  • ½ cup (1 stick) plus one teaspoon unsalted butter
  • 3 cups rolled oats
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1/3 cup chopped pecans (reserve some for the top)
  • 1 cup milk (I use almond or coconut)
  • ¼ cup pure maple syrup
  • 2 eggs, beaten
  • 12 oz. bag frozen peaches, thawed, cut into ½ inch pieces (reserve some for the top)
  • Optional toppings: Greek yogurt or milk of your choice

Directions

  1. Preheat oven to 350°F. Grease a 3 quart baking dish using one teaspoon of butter. Melt the remaining stick of butter.
  2. In a large mixing bowl, combine the dry ingredients. Add melted butter, maple syrup, milk and eggs to the dry ingredients and mix well. Gently fold in peaches.
  3. Pour mixture into baking dish and spread evenly. Sprinkle reserved peaches and pecan pieces on top. Bake uncovered for 45 minutes or until set.
  4. Let cool slightly. When serving, top with Greek yogurt or a splash of milk as desired. Refrigerate or freeze any leftovers.

http://www.arthurizedhome.com

Lunch:
Chop Chop Fresh Veggie Salad – Cool, crunchy and little bit tart, this salad is a warm weather favorite.
https://cleanfoodcrush.com/chop-chop/

AND

Fresh Corn Salad – New Recipe! I like this best using white corn, but if you’re in the middle of a global pandemic with only yellow corn available, yellow corn it is! This dressing would be great on most any garden salad.

Fresh Corn Salad

  • Servings: 8 servings
  • Difficulty: Easy
  • Print

This gluten-free, dairy-free and vegetarian salad is perfect for your summer cookouts. The dressing is simple, tangy and light.

Ingredients

  • 4 cups fresh white corn (or frozen, thawed – approximately 24 oz.)
  • 2 medium slicer tomatoes, chopped
  • 1 large English cucumber, chopped
  • ½ of one green bell pepper, chopped
  • For the Dressing:
  • 1/3 cup white wine vinegar
  • 2 Tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon sea salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  • 2 cloves garlic, minced

Directions

  1. In a large mixing bowl, combine the first four ingredients.
  2. Place the dressing ingredients in a mason jar. Cover, and shake vigorously to combine.
  3. Pour the dressing over the corn mixture and toss to coat. Serve.

http://www.arthurizedhome.com

Dinner:

15 Minute Cowboy Butter Chicken with Zucchini Noodles – Easy peasy! Quick dinners leave more time for enjoying the outdoors in the evening.
https://www.eatwell101.com/cowboy-butter-chicken-and-zucchini-noodles

Garlic Butter Salmon and Red Potatoes – No muss, no fuss and dinner is on the table in minutes.
https://cleanfoodcrush.com/one-sheet-pan-garlic-butter-salmon/

Amazing Apricot Chicken – New Recipe! Company worthy chicken! We use 1 tsp. of chicken stock concentrate.
https://www.hellofresh.com/recipes/amazing-apricot-chicken-5915b11d4f78db20234cb0c2

Snacks:
Garlic Scape Pesto – New Recipe and so versatile! Try this on pasta, with roasted peppers, kalamata olives and a sprinkle of parm. Or just have it as a dip or spread. We’ll nosh on this with gluten-free crackers and carrot sticks.
https://www.agardenforthehouse.com/2012/06/garlic-scape-pesto/

Treat:
Skinny Chocolate Fruit Dip for One – Or do what I do: double the batch and make enough for two! We like a sprinkle of Lily’s chocolate chips. This dip is delicious with strawberries or orange slices.
https://happihomemade.com/chocolate-fruit-dip/

I hope your week is off to a great start and filled with all good things!

Disclosure: In addition to occasional sponsored posts, Arthurized Home uses clickable affiliate links. That means that I may receive a small commission from sales at no extra charge to you. As always, my opinion is 100% my own, and I only recommend things that I truly love or use myself. Thank you for patronizing the brands that support Arthurized Home!

Copyright 2019-2020 © Arthurized Home – All Rights Reserved. This post is the original content of Arthurized Home. If you’re reading this on another site, it’s unArthurized.