I just got in from outside, and it was another beautiful day. Things are coming alive in the yard, and I am busy pruning and seeding to make everything perfect. It’s funny, when you get outside to do some yard work, it feels like another normal day. People walking by with their dogs, greeting you and admiring your dedication to your front yard. Feels like we are back. While we daydream, I thought I’d share a great side dish I found a year ago, while taking a cooking class. It is called, “Mexican Street Corn,”and I bet you you will be back to the bowl for seconds!
This dish pairs nicely with chicken or steak, or for the vegetarians, a juicy black bean quinoa burger with spicy mayo, avocado and mango! I’m just saying! Vegetarians rule this “What’s for Dinner” segment, simply because their recipes mop up the floor in competition tonight! Here are the recipes. See for yourselves:
Mexican Street Corn off the Cob
- 1 tablespoon unsalted butter
- 4 ears of corn, shucked and kernels removed (about 3-4 cups depending on how large your corn is)
- 2 tablespoons mayo
- 3 ounces cotija cheese, freshly grated or crumbled
- 1/2 teaspoon smoked paprika
- 1 green onion stalk, finely chopped
- Handful of freshly of chopped parsley
- Salt and pepper, to taste
- In a cast iron skillet, melt butter over medium-high heat then add the corn kernels. Spread in an even layer and cook for 10-15 minutes, or until exterior is charred/browned, stirring frequently. Be careful of the popping action of the heated kernels!
- Once charred/browned, place into a large bowl then mix in mayo, cotija, smoked paprika, green onion, parsley, salt, and pepper.
- Mix to combine then divide evenly and serve!
*Recipe taken from tablefortwoblog.com
Black Bean Quinoa Burgers with Spicy Mayo, Avocado, and Mango
shiitake mushrooms, cleaned, stems in tact1
medium onion, sliced thick1 tbsp.
extra virgin olive oil, plus more for cooking
Freshly ground black pepper1/2 c.
black lentils1/3 c.
dried porcini mushrooms1 tsp.
low sodium soy sauce1
egg white, beaten
slices Swiss cheese, optionalFOR SAUCE1/4 c.
dijon mustard 1
garlic clove, gratedFOR SERVING
- Preheat oven to 350º. Tear shiitakes into medium pieces and place on medium baking sheet with sliced onions. Toss with 1 tablespoon olive oil and season with salt and pepper. Roast until tender and just starting to brown, 33 to 35 minutes, tossing halfway through.
- Meanwhile, make lentils and quinoa: bring a large pot of salted water to a boil. Add black lentils and bring to a simmer. Cook for 5 minutes, then and quinoa and porcini mushrooms and continue to simmer 20 minutes more, until lentils and quinoa are cooked through. Drain through a fine mesh sieve and remove hydrated porcini mushrooms from lentils and quinoa.
- Into the bowl of a food processor, combine roasted shiitakes and roasted onions along with the hydrated porcini mushrooms, soy sauce, and egg white. Process until mostly smooth. Add cooked lentils and quinoa to the food processor and blend until mostly smooth. (There should still be some whole lentils and quinoa!)
- Heat about a tablespoon of olive oil in a large cast iron skillet over medium heat. Form about 1/4 mixture into thin, round patties, about 4″-5″ across. Add patties to pan as you form them and sear on each side until charred and crisp, 4 minutes. If using, add a slice of cheese as soon as your patties are flipped. Continue cooking patties until all mixture is used, adding more oil to the pan if necessary.
- Make sauce: in a medium bowl, whisk to combine mayonnaise, mustard, and grated garlic.
- To serve: spread bottom and top bun with sauce, then top bottom bun with burger patty, avocado, mango, lettuce, and top bun.
*Recipe taken from delish.com
I told you the recipes look out of this world! Makes you want to cross over to the vegetarian side, doesn’t it? I have to say that the food can be very seductive. I say, there is no harm in living the life of a vegetarian/vegan, even if only for a while;) A helpful tip, if you can’t find the cotija cheese, use feta instead. It adds a nice sharp flavour, and it also helps the dish to crunch. Feeling these recipes? I say, “Go for it!”. Turn up the bbq and throw on the skillet pan. Enjoy the outdoor serenity. We are almost there! Happy Tuesday everyone!