Grilled Corn, Bell Pepper and Tomato Salad

I created this salad last night as a complement to baja-seasoned shrimp tacos with cilantro lime rice.  It works wonderfully as a taco filler, salsa or a side dish.  If you’re feeling adventurous, add diced avocado drizzled with lime and/or a can of black beans (drained and rinsed, of course!). Ingredients: 2 Ears of Corn, shucked 1 tsp I Can’t Believe It’s Not Butter Light … Continue reading Grilled Corn, Bell Pepper and Tomato Salad

Grilled Corn, Black Bean and Avocado Salad

Remember the amazing Baja Shrimp Tacos that I made for my family a while back?  This hearty side dish accompanied that meal to remember.  There’s a lot of prep involved (chopping, grilling, seeding, etc), so make sure to leave plenty of time to compose this dish–trust me, it will be worth it! The original recipe can be found in Cooking Light magazine; I’m not a … Continue reading Grilled Corn, Black Bean and Avocado Salad

Ultimate Salsa

The the world of condiments, there are few things that can top fresh, zesty salsa.  I decided to unify all of my experiments with this Mexican staple and make one competition-trumping recipe. Fresh, crisp bell peppers add a reinvented twist to the traditional tomato, garlic and jalapeno-based dip.  Black beans and corn provide another dimension and the zip of lime and bite of cilantro pull … Continue reading Ultimate Salsa

The Perfect Salad: Baby Spinach with Grilled Veggies

If I’m lacking inspiration for dinner, I turn to the classic spinach salad.  Smoky grilled veggies are a nice contrast to fresh spinach, steamed corn and tangy homemade balsamic dressing.  Pair this salad with grilled sweet potato fries, Parmesan crusted chicken or portobello and broccoli quiche with tempeh. Ingredients: 2-3 C Baby Spinach 1 1/2 Sliced Red Bell Pepper (strips should be about 1/8″-1/4″) 1 … Continue reading The Perfect Salad: Baby Spinach with Grilled Veggies

Grilled Sweet Potato Fries

I was tempted to prepare homemade French fries after receiving a picture of some luscious, thick-cut russets from my close friend Nathan.  I’m a huge fan of sweet potatoes, so I applied his method using this variety.  The experiment was successful! Greasy, caloric fries are now a thing of the past (thank you grill!)  They’re the perfect side dish for a burger, brat or salad.  For … Continue reading Grilled Sweet Potato Fries

Spaghetti Squash

Rarely do I eat pasta; instead, I opt for spaghetti squash!  With 42 calories per cup,  it’s a simple, healthy alternative to pasta. For “rustic” presentation, place seasoned squash back in the rind and top with marinara sauce and cheese.  Prepared squash will keep for up to five days in the refrigerator, but it does not freeze well. Ingredients: 1 Large Spaghetti Squash 1/3 C Water 1/4 … Continue reading Spaghetti Squash

Shortcut Cilantro-Lime Rice

Cilantro-lime rice is the perfect accompaniment to any Mexican dish, but preparation is time-intensive. This short-cut recipe will do the trick in just a few minutes.  Ingredients 1 pouch steam-in-bag brown rice (frozen brands like Rice Expressions, Trader Joe’s work best) 1/3-1/2 C cilantro, finely chopped 1 lime, juiced Dash of salt and fresh ground pepper, to taste Method 1.  Cook rice according to package instructions, … Continue reading Shortcut Cilantro-Lime Rice