6/4/2014 Crab, White Corn & Tomato SaladIt's that beautiful time of year again . . . the sun is shining, peonies are in season (and all over my apartment), and Farmer's Markets are bursting with tons of my favorite fruits and veggies (hello cherries, peaches, and juicy tomatoes!). I just can't get enough! All the produce looks more vibrant and the flavors are soo much tastier and fuller! I can't think of anything better to do than celebrate the brink of summer with some ridiculously fresh and flavorful summer salads. I got inspired when the June Cooking Light arrived in the mail - the whole issue is dedicated to summertime cooking and one salad in particular instantly made my stomach start growling . It was the Crab, Corn and Tomato Salad with Lemon-Basil Dressing. It just screeeaamed freshness, and after craving it for days on end, I finally went to the grocery store and got all the ingredients. I have to say, it turned out even better than I had expected. It's a refreshing, light, and clean salad, and Mitch and I could not get enough. I think I'm going to have to remake it again tonight. The lemon, fresh basil, juicy tomatoes, sweet white corn, and of course the crab are unbeatable together. The combo of flavors is just perfection. I started with the ingredients in the Cooking Light recipe, added avocado (duh!), and served it over a bed of baby kale. I changed up the preparation a bit and the whole process - from chopping to veggies to making the dressing to putting it together on the plate - took less than 10 minutes. TOTAL success. Get ready because this is about to be your go-to salad for the entire summer. Ingredients Adapted from Cooking Light's Crab, Corn, and Tomato Salad
Serves 4 (as an appetizer salad)
Doesn't get much easier than that, right!? For more summer cooking ideas, be sure to check out Cooking Light!
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10/9/2013 Roasted Salmon with a Lemon Caper Parsley SauceSometimes I get stuck in the same boring routine when I make fish. I drizzle it with olive oil, lemon juice, salt, pepper, and honey, and when I'm feeling fancy, I add lemon slices on top. It's definitely a good go-to, especially when I'm in a hurry and don't feel like getting too creative, but after multiple times making my fish this way, I was dying for something fresh and new. My Fish 101 cooking class came at the perfect time, and I learned how to whip up this phenomenal Lemon Caper Parsley Sauce. It's super flavorful and it's the perfect finish to any light, flaky fish. I've made it with salmon, branzino, and sole, and each of them paired perfectly with the sauce. Oh and how nice is it that this healthy dinner can be made in under 15 minutes? The standard rule for cooking fish is 8 minutes per inch of thickness. It took just about 10 minutes when I made it . . . gotta love that! This is the perfect weeknight meal, especially paired with some roasted veggies and a crisp glass of Sauvignon Blanc! So here's what you're going to do. Start by drizzling your salmon (or your favorite fish) with good olive oil and season with salt and pepper. Heat up your pan nice and hot on the stove, then add your fish for just a few minutes (2-3) before putting the pan into the oven at 350°. Then whip up the sauce. By the way, this sauce is also amazing over roasted cauliflower. My recommendation is to start roasting up your cauli, then when it's about 10 minutes from finished, throw your salmon in the oven too. Take both out, pour the sauce over everything, and enjoy a perfectly flavored, delicious, and easy dinner!
6/25/2013 Citrus Ahi Appetizer - Two WaysYou may notice that in today's video, I upgraded to a much bigger, whiter, and nicer kitchen. I was home in San Diego over the weekend for a friend's wedding and had the pleasure of cooking in my parents beautiful kitchen, and the best part was finally snagging my mom as a WNB guest star! It was a total family affair - mom and I cooking, boyfriend filming, dog barking in the backyard, brother dancing in the background to make us laugh, sister and dad wanting to taste it before the still shots had been taken . . . it was not my typical WNB filming experience and I loved every minute!
My mom learned this recipe at a cooking class in San Francisco and when I heard about it, I knew it was the perfect summer appetizer for WNB. It's light, healthy, citrusy, fresh, and of course delicious. And it can be served in cute little spoons which makes for a lovely display and a quick one-bite, or on top of an arugula & asparagus salad. Even though it's a super easy recipe to prepare, it's looks really impressive and no one will know that it only took you a few minutes to make . . . our little secret! ;-) 6/4/2013 Sugar Spiced SalmonYou guys wanna know the first thing I EVER learned to make? Not only was it the first dish my Mom ever taught me, but it's also one the easiest, tastiest, and quickest meals to throw together. Here it is, the glorious Sugar Spiced Salmon . . . I first discovered Sugar Spiced Salmon manyyyy years ago while dining at Pacifica Del Mar. My mom got the recipe, and ever since then, it has been a total family favorite. My sister, brother and I always make this when we are trying to impress people with our "cooking expertise". Meanwhile, it's can be done in just 3 steps and requires absolutely no skill! Perfect for WeekNight Bite! This spice rub is the perfect combination of sweet and spicy and it pairs perfectly with the flaky salmon. Serve it with roasted veggies, salad, quinoa . . . it's honestly delicious with any side dish!
4/30/2013 Quinoa Crusted Tilapia & Mango Avo SalsaI've always loved a crispy, crusted Tilapia or Mahi Mahi and whenever I see it a nut-crusted fish option on a menu, I'm always tempted to order it. But I end up refraining because it's usually crusted in flour (not just nuts) and fried in poor-quality oils. So, I decided it was time to figure out how to make a crunchy fish that's full of clean and healthy ingredients, and I'm happy to report that I finally did it! This recipe is super flavorful, and pairing it with the mango-avocado salsa gives it a nice, juicy twist. Cooking it on the stove-top with coconut oil really adds to the flavor and gives the quinoa a perfectly crispy texture.
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CATEGORIESPOPULAR POSTSJuly 28th, 2016Almond Milk Matcha LattesJune 23, 2017Almond Butter Cup SmoothieABOUT LINDSAYLindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.
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