Corn Salad with Feta and Walnuts

A great summer side dish!

1 cup walnuts
4 cups fresh corn kernels (from 4 ears), raw or cooked
2 jalapenos, seeded and thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
kosher salt and black pepper
1/2 cup crumbled Feta (2 ounces)

Heat oven to 400° F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and roughly chop.
In a large bowl, combine the corn, jalapeños, lime juice, oil, walnuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle with the Feta before serving.

Source: Real Simple

Spidini

Spidini with Sauteed Spinach and Potatoes

4 pieces of chip steak cut in half or 8 small pieces

1 onion, finely chopped

2 cloves garlic, finely chopped

1/2 cup Parmesan cheese

2 cups Italian breadcrumbs

1/2 cup Olive oil

Salt and pepper

Chicken broth

5 red skinned potatoes

2 cloves of garlic

1 bag fresh spinach

Olive oil

Red pepper flakes

Pour olive oil in a dish. Season with salt and pepper. Pour breadcrumbs in another dish. Mix in cheese. Dip each side of chip steak in olive oil, then follow with the bread crumb mixture. Top the meat with onions and garlic. Roll up, jelly roll style, and secure with two toothpicks to hold together. Place rolls in a 9x13 dish. Pour chicken broth in dish till bottom is covered. Top Spidini rolls with a little extra breadcrumbs and cheese.

Bake at 375 for 20 - 25 minutes, turning rolls over once. Cover and continue baking about 25 more minutes. Add more chicken broth as it dries up. This will make a gravy for the top of the rolls.

For the potatoes - heat olive oil over medium heat. Add 2 cloves of garlic. Cook for a few minutes. Then add diced red potatoes. Season with red pepper flakes. During the last few minutes of cooking, add spinach leaves.

Chad's rating: 9/10

Amy's rating: 9/10

Another Grandma recipe!

Spiced Mini Burgers with Couscous Salad

Spiced Mini Burgers with Couscous Salad

1 box Parmesan couscous

1 lb. ground beef

1 1/2 teaspoons ground cumin

1 1/2 tablespoons dried oregano

Olive oil

Salt and pepper

4 scallions, trimmed and sliced

1 -2 Tomatoes

1 container pine nuts, toasted

1/2 container feta cheese

1 tablespoon lemon juice

1 container hummus

Wheat pitas, halved and warmed in oven

Prepare couscous according to package directions.

Combine ground beef with cumin, oregano, salt and pepper. Form small patties. Heat olive oil over a grill pan or skillet on medium heat. Add the patties and cook about 4 minutes on each side.

Combine fluffed couscous with scallions, tomatoes, feta, pine nuts and lemon juice.

Serve with pita and hummus.

Chad's rating: 8/10 - not a fan of scallions; would like to try with meat all ground vs. patty style.

Amy's rating: 9/10

Recipe adapted from Real Simple Magazine.

Cauliflower Gratin

Cauliflower Gratin

1 head cauliflower, chopped

4 tablespoons butter, divided

3 tablespoons flour

2 cups hot milk

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon nutmeg

3/4 cup grated Gruyere, divided

1/2 cup grates Parmesan

1/4 cup breadcrumbs

Preheat oven to 375. Cook the cauliflower in salted water for 5 - 6 minutes; drain. Meanwhile, melt 2 tablespoons of butter in a saucepan. Add the flour, stirring for about 2 minutes. Pour the hot milk into the butter-flour mixture and stir till it comes to a boil. Boil, whisking for about 1 minute will thickened. Off the heat, add 1 teaspoon salt, pepper, nutmeg, 1/2 cup of Gruyere and the Parmesan.

Pour 1/3 of sauce on the bottom of a baking dish. Place drained cauliflower on top of the sauce. Combine breadcrumbs with 1/4 cup Gruyere and sprinkle on top. Melt remaining 2 tablespoons of butter and drizzle on top. Sprinkle with salt and pepper. Bake for 25 - 30 minutes, until browned.

Chad's rating: 6.5/10

Amy's rating: 6/10

We picked up purple cauliflower at the Farmers Market over the weekend. I am not sure if it was that the cauliflower was purple or that the gratin was just not good - but overall this was not a favorite recipe.

Recipe adapted from foodtv.com (Ina Garten).

Cauliflower Fritters

Cauliflower Fritters

This recipe was found (and slightly) adapted from Rachael Ray's magazine under Take 5.

1 head cauliflower, chopped (I used 1 frozen bag)

1/2 cup flour

1 egg, beaten

1 bag salad greens (I used spinach)

1 lemon

Steam cauliflower in steamer bag in microwave. Transfer to bowl, mash and let cool for 10 minutes. Stir in flour and egg, season with salt and pepper and refrigerate for 15 minutes. Roll 1/4 cupfuls into balls, then flatten into patties. In a skillet, heat 2 tablespoons of oil over med - high heat. Working in batches, fry the patties until golden brown, about 4 minutes on each side. Serve over salad greens tossed in olive oil and lemon juice.

Chad's rating: 8/10

Amy's rating: 8/10 - recipe was missing something - maybe because only 5 ingredients could be used for the Take 5 article.

Chad and I both agree that adding cheese would make these a lot tastier!