Eats, Featured

recipes | favorite summer vegetable sides

August 5, 2018

View More: http://traciling.pass.us/lyndseyblog2

We’re still very much in the heart of peak summer produce so I’m taking full advantage of delicious summer veggies. I found these two recipes in my post drafts from back when I was pregnant with Jack and eating mostly pizza and French fries. Ha! I completely forgot to post these two delicious recipes for summer sides and am so glad I stumbled upon them because they are healthy and delicious. Both recipes work for non-summer months too, but go ahead and add them to your arsenal now and thank me later!

View More: http://traciling.pass.us/lyndseyblog2 View More: http://traciling.pass.us/lyndseyblog2

Roasted Corn & Avocado Salad (about 6 servings)
6 ears of corn cut off the cobb
2 avocadoes diced
1 package of cherry tomatoes (halved or quartered)
1 bunch of cilantro (chopped)
Mayo (about 2 tablespoons)
Cotija cheese (3/4 cup or feta works well too if you prefer feta)
Juice of 1 lime
Tony Chachere’s season salt (to taste)

Cut the corn off of the 4 cobbs and sauté with 2 tablespoons of butter until cooked through. Combine in a medium bowl with all other ingredients. Serve.

Recipe by Taryn Proler

View More: http://traciling.pass.us/lyndseyblog2

View More: http://traciling.pass.us/lyndseyblog2

Malibu Farms Green Beans + Carrots (4 servings)

French green beans
1 bunch of carrots, peeled , cut in half lengthwise
3 tablespoons EVOO
2 tablespoons honey or agave
1 lemon, juiced
2 cups very thin and fresh green beans
additional EVOO for green beans, about 2 tablespoons
1 clove garlic, grated
2 tablespoons balsamic vinegar
1/3 cup pepitas

Preheat oven to 400. Drizzle carrots with olive oil, and season lightly with salt. Place them, cut side down, on a baking sheet and place them in the oven. Roast until lightly browned and barely soft (about 20 minutes). Drizzle with some honey or agave and a squeeze of lemon.

Boil or steam your fresh green beans until just done (about 2 minutes). Leave them crispy. Drain them. Plunge in cool water and pat dry. Toss the green beans with some good EVOO, a dash of salt and the balsamic vinegar.

Combine with the cooked carrots, grated garlic and pepitas.

This recipe was discovered in the Malibu Farms cookbook. I’m obsessed with this cookbook, which is such a great gift idea for girlfriends or a hostess gift.

View More: http://traciling.pass.us/lyndseyblog2

photos by Traci Ling

You Might Also Like

powered by chloédigital.