Summer Recipe Round-up

Happy Memorial Day! I hope you all had a chance to relax this long weekend while enjoying some nice weather. The weather was a little unpredictable in Boston but I still had a chance to soak up some rays in between passing showers. I haven’t quite had much time to cook this weekend, but hey, sometimes that’s relaxing too!

In honor of the first official day of summer, I put together a round-up of summer recipes you can enjoy as the weather gets even nicer and backyard barbeques start popping up. Today is the start of everyone’s favorite season (come on, admit it) and there is lot of fun and good weather to look forward to. I’m looking forward to competing in a few races, taking weekend trips around New England with my friends, and the start of my farm share in a few weeks. What are you looking forward to this summer?

DSC_0653DSC_0826DSC_1163DSC_0058

Shrimp, Watermelon & Cucumber SaladCrisp, fresh and very refreshing. Best enjoyed outdoors with a wine spritzer. Per Serving: $6.36, 257 calories, 6g fat, 25g carbs, 29g protein.

Grilled Romaine Lettuce – Yes, warm lettuce is good. Per Serving: $1.93, 80 calories, 7g fat, 3.5g carbs, 2g protein.

Summer Corn GuacamoleBecause who doesn’t love guac and fresh corn off the cob? Per Serving: $0.81, 88 calories, 7g fat, 7g carbs, 1.5g protein.

Broccoli ColeslawPrefect for your next potluck barbeque. Per Serving: $2.01, 71 calories, 1.5g fat, 12.5g carbs, 3g protein.

Cheers to summer 2014!

Summer Corn Guacamole

DSC_1163

Over the summer I’ll put fresh corn in just about everything. Compared to canned or frozen corn, it’s basically a different vegetable – crisp, sweet, and juicy. When I’m home in Vermont, we find the best corn at a local farm stand on the side of the road. Payment is cash only, dropped in an old coffee can nestled among the fresh, perfectly misshapen squash and cucumbers. Here in Boston, I buy my corn in the grocery store. Although it’s not as fresh as it is in Vermont, it still beats the frozen or canned version.

This guacamole recipe is a great way to use leftover corn on the cob (if you have any, that is!). I also added a few stalks of celery I had in the fridge, which added the perfect amount of crunch. Mix up your guacamole by adding extra vegetables – bell peppers, tomatoes, or even carrots.

Summer Corn Guacamole

In a medium saucepan (wide enough to hold an ear of corn the long way), boil 1 inch of water. When the water is boiling, add 1 ear of corn (husks removed) and cover the pan. Steam, turning once, for 7 minutes. Set aside to cool when done. This is also a great way to use leftover corn on the cob.

Meanwhile, cut 2 avocados in half and remove the flesh – saving one pit. In a mixing bowl, combine avocado, ¼ cup diced red onion, 2 diced celery stalks, juice of 1 lime, ¼ teaspoon salt, ¼ teaspoon pepper, a handful of chopped cilantro, and a dash of your favorite hot sauce. Using a large wooden spoon or a potato masher, mix ingredients together until it reaches your desired guacamole consistency.

When the corn has cooled, cut the kernels off the cob and add to the guacamole mixture. Mix and enjoy! Store leftovers in an airtight container with the avocado pit – it keeps the guacamole fresh and bright green.

Yield: 8 servings. Serving size: ¼ cup. Per Serving: $0.81, 88 calories, 7g fat, 7g carbs, 1.5g protein.