Category: Kitchen

Sweet Corn Gazpacho

Not sure how I feel about cold soup….. I’m going to have to give this one a try!

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Ingredients
  • 3 ears corn, kernels and juices, reserve ⅓ cup for garnish
  • 1 large or 2 med. yellow heirloom tomatoes, chopped (300g)
  • 1 yellow pepper, stemmed, seeded, and chopped
  • 1 cup cucumber, peeled and chopped
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • ½ to 1 teaspoon sea salt
  • freshly ground black pepper, to taste
for garnish:
  • reserved corn kernels
  • ½ cup sliced cherry tomatoes
  • chopped basil and/or microgreens

Click HERE for the instructions

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Green Goddess Dressing

Love this for taco salads – isn’t that crazy? It’s just a perfect mix and match with taco flavored meat and corn chips crumbled over a green salad. Try it!

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INGREDIENTS

  • ½ Cup fresh parsley (large handful)
  • ¼ Cup fresh basil (small handful)
  • ¼ Cup fresh chives (small handful)
  • 1 Clove of garlic, peeled
  • 2 Anchovy fillets, patted dry
  • The juice of half a lemon
  • 1/2 Cup fat free sour cream
  • 2 tbsp light mayonnaise
  • ½ tbsp white wine vinegar
  • ½ tsp salt
  • ¼ Pepper

Click HERE for the instructions

Blueberry Cheesecake Crumble

Ohhh la la!

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Crumb Cake:

  • 3 and 1/3 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup butter-cold and cut in cubes
  • Grated zest from 1 lemon(optional)
  • 1/3 cup light brown sugar
  • 1/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla

Blueberry Cheesecake Filling:

  • 8 oz. mascarpone
  • 8 oz. cream cheese-softened
  • ½ cup + 2 Tablespoons caster sugar
  • 2 Tablespoons corn starch
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 and 2/3 cups of blueberries

Glaze:

  • ½ cup powdered sugar
  • 2-3  teaspoons milk

Click HERE for the instructions