Couscous-Corn Salad

mmm there's nothing better than fresh corn in the summer. And this recipe for couscous and corn is a perfect side for summer barbeques!

Couscous-Corn Salad
Vegetarian Times Issue: June 1, 2002   p.54

4 Servings

1 cup couscous
2 cups fresh (about 4 ears) or frozen corn kernels
1 cup packed basil leaves, finely chopped
½ cup diced jarred roasted red peppers
½ cup finely diced red onion
2 Tbs. olive oil
3 to 5 Tbs. fresh lemon juice (1 to 2 lemons)

1. In medium saucepan, bring 1 ½ cups water to boil over high heat. Add couscous, stir and return to a boil.
2. Cover pan, remove from heat and let stand 5 minutes.
3. In the meantime, bring another medium saucepan of water to boil over high heat. Add corn, reduce heat and simmer until tender, about 3 minutes. Drain well.
4. Fluff couscous with fork and transfer to large serving bowl. Set aside to cool at room temperature. Add corn, basil, peppers and onion.
5. In small cup, mix oil and lemon juice. Pour over couscous mixture and toss to coat. Season to taste with salt and pepper.

Nutritional Information
Per SERVING: Calories 310, Protein 9g, Total fat 8g, Carbs 53g, Cholesterol 0mg, Sodium 15mg, Fiber 5g, Sugars 0g

Chicken and Goat Cheese Fritters with Chives

Lately I've been on a goat cheese kick. I picked up this recipe in Maryland. Can't go wrong with fried dough....

Chicken and Goat Cheese Fritters with Chives
edible Chesapeake: Spring 2007

6 Servings (appetizer)

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
1/2 cup milk
3 tablespoons diced, caramelized onions (see note)
2 tablespoons minced chives
1 cup coarsely chopped cooked chicken meat
1/2 cup crumbled chevre goat cheese (Firefly Farms is a local favorite)
Vegetable oil for frying

1. Sift together the flour, baking powder and salt in a large bowl. Stir in the eggs. Mix in the milk, onions and chives. Fold in the chicken and the goat cheese.
2. Pour oil into a heavy skillet to a depth of 1 inch, and heat until very hot, about 375 degrees. Drop the batter by the tablespoonful, a few fritters at a time, and fry until golden brown, for 2 to 3 minutes, turning often. Remove with tongs or a slotted utensil to paper towels to drain.

NOTE: To caramelize onions, sauté small diced pieces in a little sweet, unsalted butter—or olive oil—until they turn a rich golden brown. This process gives the onions a delightfully sweet flavor.

Creamy Cauliflower Mac by Mark Bittman

With all the talk of Kraft adding cauliflower to it's Macaroni & Cheese, it seems like a good time to try to make cauliflower mac & cheese (without the box). I like this recipe by Mark Bittman.

Creamy Cauliflower Mac by Mark Bittman
Makes: 4 servings
Time: About 45 minutes

(Recipe from The Food Matters Cookbook)

2 tablespoons olive oil, plus more for greasing the baking dish
Salt
2 1/2 cups vegetable or chicken stock or water
2 bay leaves
1 cauliflower, cored and separated into large pieces
8 ounces elbow, shell, ziti, or other cut pasta, preferably whole wheat
1 /2 cup grated cheese (like sharp cheddar, Gruyère, or Emmental or a combination)
1 tablespoon Dijon mustard, or to taste
1 /8 teaspoon nutmeg, or to taste
Black pepper
1 /4 cup grated Parmesan cheese
1 /2 cup or more bread crumbs, optional

1. Heat the oven to 400°F. Grease a 9-inch square baking dish with a little oil. Bring a large pot of water to a boil and salt it. Put the stock with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand.
2. Cook the cauliflower in the boiling water until very tender, 20 to 25 minutes. Scoop the cauliflower out of the water with a slotted spoon and transfer it to a blender or food processor. Add the pasta to the boiling water and cook until still somewhat chalky inside and not yet edible, about 5 minutes.
3. Remove the bay leaves from the stock. Carefully process the cauliflower with 2 cups of the stock, the 2 tablespoons oil, the cheese, mustard, nutmeg, and a sprinkling of salt and pepper. (You may have to work in batches.) If the sauce seems too thick, add the remaining 1/2 cup stock. Taste and adjust the seasoning. Pour the sauce over the pasta, toss, and spread the mixture evenly in the dish. (You can make the dish to this point, cover, and refrigerate for up to a day; return to room temperature before proceeding.)
4. Sprinkle the top with the Parmesan and bread crumbs if you’re using them. Bake until the pasta is bubbling and the crumbs turn brown, 15 to 20 minutes. Serve hot.

Less Creamy Cauliflower Mac: Cut the cored head of cauliflower in half instead of into large pieces. In Step 2, cook only half of the cauliflower until it’s very tender, then transfer it to the blender or food processor as described. Chop the remaining half of the cauliflower into large pieces and add them to the boiling water along with the pasta. Proceed with the recipe.

Roasted Lamb

Most lamb is grass-fed and grass-finished and has more omega-3 fatty acids (alpha-linoleic acids) than beef or chicken. It's also delicious.

Roasted Lamb
Stonyfield Farm

8 Servings

8 cloves garlic minced
3 cups Stonyfield Farm whole milk plain yogurt
1 cup mint, chopped
zest of 1 lemon
1/4 cup lemon juice
1 tbs. red wine vinegar
salt and pepper to taste
4 lb. boneless leg of lamb

1. In a bowl combine garlic, yogurt, mint, lemon zest and juice, vinegar, salt and pepper. Divide marinade in half. Place one half in a large freezer bag. Leave the remaining half in bowl, cover and refrigerate.
2. Place boneless leg of lamb into freezer bag with yogurt mixture. Let sit in fridge for 3 hours, but not longer than 4 hours.
3. Preheat oven to 450°F.
4. Remove lamb from mixture and place in a roasting pan. Brush with remaining mixture from freezer bag. Sprinkle with salt and generous amount of pepper. Roast 20 minutes.
5. Reduce oven temperature to 350°F. Continue roasting until thermometer inserted into thickest part of lamb registers 130°F (about 1 hour), baste occasionally with drippings. Cool 20 minutes.
6. Serve with reserved sauce. Garnish with mint leaves.

Per SERVING: Calories 580; Calories from Fat 210; Total Fat 24g; Sat Fat 9g; Trans Fat 0g; Cholesterol 260mg; Sodium 210mg; Total Carbohydrates 7g; Fiber 0g; Sugars 5g; Protein 80g