Thursday, August 21, 2008

Please don't egg my house

I'm having growing concerns that one day I'll wake up to find my 4-year old's bed empty, and in place of his sleeping body will be a ransom note that says:

"Give us more Foodie and the boy will be returned to you, unharmed."

I've been asked about a handful of times when I was going to start blogging again. I figured I better git off my lazy arse before people start resorting to drastic measures. I'll spare you all the blah details of my life and throw out a couple seasonal recipes that yielded fresh, flavorful, summery results. Ya better hurry, though, if you want to prepare these dishes cause autumn will be rearing its lovely head soon.

Sweet Corn and Summer Squash Soup
I love it when I see that a recipe only has a minimal amount of ingredients. And this soup is a perfect example of the fact that good quality recipes need not contain insane amounts of ingredients you can't pronounce. Sometimes simplicity produces the best results. I maintained the simplicity of the dish by serving it with rustic french rolls (from Trader Joe's, no less!) and tossed green salad. (Found in Cooking Light.)
  • 1 tablespoon butter
  • 2 cups chopped onion (about 1 large)
  • 4 cups fresh corn kernels (about 7 ears)
  • 3 cups water
  • 2 cups chopped yellow squash
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Melt butter in a Dutch oven over medium-low heat. Add onion to pan; cover and cook 10 minutes or until tender, stirring occasionally. Add corn and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain corn mixture through a sieve into a large bowl; discard solids. (I chose not to strain the soup...too much work, plus the soup tasted great without being strained.)Repeat procedure with remaining corn mixture. Serve immediately.

Grilled Vegetable Salad

Something magical happens to vegetables when they're grilled. It's as if their best flavor molecules are suddenly released and kick up good veggies to stellar veggies. I'm a total sucker for grilled veggies and in addition to eating them as a side dish with dinner, here are 2 other ways I love to utilize leftovers. First--all those magical properties of grilled veggies are the secret ingredient for an intensely flavorful omelet. Just chop up the leftovers and throw into your omelet while cooking it. Second, I love to add leftover grilled veggies to my typical lunch salad. Mmmm, I'm getting a little giddy just thinking about it. I have to admit that this recipe did involve quite a bit of prep work, but it was totally worth it in the end. This picture is shown before I added the goat cheese. (Also found in Cooking Light.)


  • 2 tablespoons sherry vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons honey
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper


  • 8 ounces asparagus, trimmed
  • 2 (4-inch) portobello mushroom caps (I used 6 oz. of sliced baby portobello mushrooms)
  • 1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
  • 1 yellow squash, cut lengthwise into 1/4-inch-thick slices
  • 1 small red onion, cut into 1/4-inch-thick slices
  • 1 red bell pepper, halved and seeded
  • Cooking spray (I chose to use brush all the veggies with olive oil, in place of the cooking spray)
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 6 tablespoons crumbled queso fresco (I substituted crumbled goat cheese)

Prepare grill to medium-high heat. To prepare vinaigrette, combine first 6 ingredients in a large bowl; set aside.

To prepare salad, coat asparagus, mushrooms, zucchini, squash, onion, and bell pepper with cooking spray (or brush with olive oil). Place vegetables on grill rack; grill 4 minutes on each side or until slightly blackened. Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces. Add vegetables, basil, chives, and parsley to vinaigrette; toss gently to coat. Sprinkle with cheese.


BKicklighter said...

Ooooo - I'm tellin'.
Did you get your paper done?
Bloggin's more fun, eh?
Love the new look.

Bethany said...

Yay, you're back! Those recipes look makes me wish we new how to use the charcoal grill here at our apartment. We should probably take time to figure that out, huh?

Sarah said...

B--I *did* get my paper done 2 nights ago, like a good little girl!! I promised myself I would not blog until I finished my paper. Hooray! And you are totally da bomb for hookin' me up with "the cutest blog on the block!!" I eventually want to do something different with my header, something simple, but in a cooler font. Any suggestions for where to go to do that?

Bethany--although we have a propane grill, I would have to say that I favor charcoal over gas any day.(we inherited our current grill.) But I'm with you on being totally clueless on how to use them! Something about briquettes and ligher fluid... :) You could always roast the veggies in your oven. It's not quite as amazing as the grill, but still good.

Mickey said...

Yay! She's BACK--The Foodie is BACK! Cute new "skin" and design for the blog. And we gotta talk, my dear! Hugs and love...

RT said...

I like the new look! Very fun!

Wish you lived closer so I could sample all your dishes. I'm a good taste tester.