Ingredient: lemon

Grilled Corn Salad with Baby Spinach

Grilled Corn Salad

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Grilled Corn Salad

While doing Sprout’s Farmers Market programs, this was one of the fan favorites. Try this at your home as well. The lemon juice can be exchanged for lime juice and add 1/8 teaspoon of cayenne pepper can be added for that southwest flare.

  • 6 ears fresh corn (husked with silks removed)
  • 2 tablespoons canola oil
  • Kosher salt and pepper (to taste (1/2 as much pepper to salt))
  • 2 cups halved cherry tomatoes
  • 4 scallions (finely chopped)
  • 2 cups arugula or baby spinach (packed and chopped)

Lemon Dressing:

  • 1 lemon (juiced)
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 2 tablespoon agave syrup (local honey or maple syrup)
  1. Preheat grill or broiler to medium heat.
  2. Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool.
  3. Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, scallions, and arugula or spinach. In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and sweetener of choice-honey, agave or maple syrup.
  4. Toss the salad with the dressing and serve at room temperature.

Equipment Necessary-

Chef paring Knives
Measuring cups and spoons
Zester
Cutting Board
Medium-sized Mixing Bowl
Serving Bowl
Adult Supervision

Salad, Side, Vegetable
American

baklava rolls

Baklava Rolls

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Baklava Rolls

  • 1 cup finely ground walnuts (pulsed in a food processor)
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove
  • 12 sheets phyllo dough; thawed
  • 1/2 stick unsalted butter; melted

Syrup

  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/4 cup light corn syrup
  • 2 cloves
  • 1 cinnamon stick
  • 1/2 lemon
  • 1/2 teaspoon rose water
  1. Preheat oven to 325°F.
  2. Combine walnuts, panko breadcrumbs, sugar, cinnamon and clove in a mixing bowl and stir to evenly combine.
  3. Lay 1 sheet of phyllo on a large cutting board and lightly brush with melted butter. Lay another sheet of phyllo on top and lightly brush the second sheet with melted butter.
  4. In a straight line, sprinkle 1/6 walnut mixture parallel and 2 inches from the bottom of phyllo. Fold bottom over mixture and roll all the way to the end. Brush top of phyllo with butter to seal the roll. Gently scrunch both ends into center of roll, trim approximately 1 inch from both ends and place in a greased 9X6 inch baking dish. Brush top with butter.
  5. Repeat with the remaining phyllo creating 6 rolls total. Brush all rolls once more with butter.
  6. Bake for 40-45 minutes or until golden brown.
  7. Meanwhile prepare the syrup. Combine all ingredients for syrup in a sauce pot over high heat except for the rose water which will be added after the mixture cools. Stir together and bring to a boil. Let boil for 4 minutes. Remove from heat and let rest.
  8. Remove rolls from oven and cut each into 3 pieces. Strain syrup over rolls and allow to soak for at least 30 minutes at room temperature.
  9. Gently remove baklava from baking dish and arrange on a large serving platter. Best at room temperature.

Equipment needed-

  • Food Processor
  • Sauce Pan
  • 9×6 baking sheet
  • 2 Mixing bowls
  • Spatula
  • Pastry Brush
  • Measuring cups
  • Measuring spoons
Appetizer, Dessert
Middle Eastern, Vegetarian

Asparagus

Orecchiette with Asparagus Pesto

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Asparagus is known as the “queen of all vegetables”.

Early spring is asparagus season. This is a wonderful chance to dive into incredible seasonal fare. When food is in season, it costs less. If possible find a local grower, farmers market or a trusted vegetable vendor.

There are so many ways to use asparagus. This recipe uses asparagus in its pesto. Feel free to change this recipe to make this a family seasonal favorite.

Asparagus is rich in vitamins K, A, B1, B2, B3, C and E. Our bodies use folate to process vitamin B. Asparagus is also loaded with healthy minerals such as copper, magnesium and potassium. Asparagus also has fiber to help our digestion.

Asparagus

Many asparagus dishes have lemon with them. This is because lemon is a great pairing. We’ll see that in other asparagus recipes.

Orecchiette with Asparagus Pesto

Orecchiette is a variety of home-made pasta typical of Apulia, a region of southern Italy. Its name comes from its shape, which resembles a small ear.

This is a wonderful way of using early spring asparagus. As an option, add just a touch of ham, chopped prosciutto or your favorite bacon.

Orecchiette can be made from scratch so that this can be a family fun recipe. Kids will love making shaped pasta. This recipe can start their exploration and discovery of the many different types and shapes of pasta. This is a favorite in our Chefsville Kids Cooking Club.

  • 1 bunch asparagus (medium sized with ends trimmed)
  • 1 clove garlic
  • 1/4 cup hazelnuts (blanched)
  • 1/2 cup basil (fresh)
  • 1/2 cup parsley (fresh)
  • 1/2 cup olive oil (extra virgin plus more for topping)
  • 1/3 cup pecorino cheese (plus more for topping)
  • 1/4 cup Parmesan cheese
  • 1 lemon (zested and juiced)
  • 1 tablespoon butter (unsalted, cut into pieces)
  • 1 tablespoon salt (kosher or other nice salt)
  • 1 teaspoon pepper (freshly ground)

Preparing the Asparagus

  1. Bring a large bowl of salted ice water to a boil. Zest and juice lemon. Wash and dry the basil and parsley. Peel the garlic clove. Grate the cheeses. Wash the asparagus, then trim the ends off.
  2. Take a large bowl and fill it half way with ice water.
  3. Add the asparagus to the boiling water with the garlic and cook until the asparagus is crisp-tender, about 2 minutes.
  4. Transfer the asparagus and garlic to the ice water. Reserve the pot of water for cooking the pasta. Keep it on the stove for later use. Let the asparagus and garlic cool, then drain and pat dry. Chop off the asparagus tips and set aside; Chop the stems about 1 1/2 inches long cutting the ends so that they are diagonal.

Preparing the Pesto

  1. Toast the hazelnuts in a dry skillet over medium-high heat for about 5 minutes. Transfer to a food processor and let cool. Pulse until roughly chopped.
  2. Add the asparagus stems and garlic to the food processor; pulse until smooth.
  3. Add the basil and parsley. With the processor motor running slowly add the olive oil and puree just until smooth.
  4. Add the Pecorino, Parmesan, lemon zest and lemon juice, 1 teaspoon salt and a few grinds of pepper, pulsing until combined.

Preparing the Pasta

  1. Returning to the pot of water, bring it back to a boil.
  2. Add the pasta and cook until al dente (to the tooth) according to the package instructions. Medium sized pasta usually takes about 5-7 minutes.
  3. Reduce heat of the stove to low heat. Reserve 3/4 cup of the cooking water. Drain the pasta and return the pasta to the pot.
  4. Add the pesto, butter and the reserved asparagus tips. Toss and add the reserved cooking water as needed to keep the mixture loose while coating it with the pesto. Season with salt and pepper to taste.

Drizzle a bit of olive oil on top of each serving, along with a sprinkle of more cheese.

Main Dish
Italian, Vegetarian