Kuster Dental: Food & Wine

Archive for the ‘vegetable’ Category

Grilled Asparagus Salad with Lemon-Parmesan Vinaigrette

Posted on: April 7th, 2014 by James No Comments

My sister found this great salad on Pinterest from EasyEats. It is easy to make and incredibly delicious.  A perfect start to spring!

Yield

4

Active Time

15 Minutes

Total Time

15 Minutes

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Ingredients
¼ cup lemon juice
½ cup grated parmesan cheese, plus more for sprinkling
1 clove garlic, finely chopped
½ teaspoon dijon mustard
¼ cup olive oil
Salt and pepper
2 bunches fresh asparagus, ends trimmed
½ cup thinly sliced radishes
½ cup shredded carrots
½ cup edamame
8 slices bacon, cooked and crumbled

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Instructions

  1. In a medium bowl, whisk together the lemon juice, cheese, garlic and mustard.
  2. Slowly stream in the oil, whisking constantly to combine.
  3. Season with salt and pepper.
  4. On a heated grill or grill pan, cook the asparagus, turning once, about 3 minutes total.
  5. In a large bowl, toss together the radishes, carrots and edamame.
  6. Top with the asparagus and bacon.
  7. Drizzle with the vinaigrette and sprinkle with parmesan.

Avocado & Corn Salad

Posted on: August 30th, 2012 by James No Comments

My sister has prepared this salad several times when I’ve been at her house, and I’ve always found it to be amazing.  So, I asked her to share the recipe.

Yield

4-6 Servings

Active Time

30 Minutes

Total Time

30 Minutes

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Ingredients

2 tbsp olive oil

1 tbsp lime juice, freshly squeezed

1/4 cup chopped fresh cilantro

1/4 tsp kosher salt

1/4 tsp freshly ground pepper

2 1/2 cups corn kernels (from about 5 ears of fresh corn or frozen organic corn works, as well)

2 avocados, diced

1 pt grape or cherry tomatoes, cut in half

1/2 cup red onion, minced

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Instructions

  1. In a large bowl, whisk together the olive oil, lime juice, cilantro, salt and pepper.
  2. Add the corn, avocado, tomatoes, red onion and toss to combine.
  3. Taste and season, adding more salt and pepper, as you like (and possibly more lime juice and cilantro).

Another Childhood Favorite

Posted on: August 14th, 2012 by James No Comments

This is another recipe from my childhood.  My mom always made these for special occassions such as holiday meals, family get-to-gethers, and of course, birthdays!  I coaxed the recipe from her years ago and it has now become one of the staples in my holiday cooking arsenal.

Hungarian Green Beans

Yield

4-6 Servings

Active Time

20 minutes

Total Time

30 minutes

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Ingredients

2 cans green beans

1 large onion, diced

4-6 strips bacon

1 8 oz can tomato sauce

¾ cup sugar salt & pepper

1 teaspoon garlic powder

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Instructions

  1. Fry bacon & onion.
  2. Add sauce, sugar, salt & pepper, garlic.
  3. Add beans & heat.

A Great Summer Salad or Salsa

Posted on: July 5th, 2012 by James No Comments

I really like tortilla chips and salsa.  There are some days I can make a whole meal with them.  Plus, being as it is summer and I live in a state known for its corn, I seem to really be on a fresh corn kick recently with my recipe choices.  This easy to make black bean and corn salad is easily turned into a wonderful salsa by kicking up the heat just a touch with few drops of a chile habanero hot sauce such as El Yucateco.  Yum!

Mexican Black Bean and Corn Salad

Yield

6

Active Time

10 minutes

Total Time

15 minutes

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Ingredients

1 Tbsp olive oil

1 small red onion, chopped

1 small red bell pepper, chopped

1 clove garlic, chopped

½ tsp ground cumin

1 can (19 oz) black beans, rinsed and drained

11 oz frozen whole kernel corn, thawed

2 Tbsp lime juice

1 Tbsp chopped fresh cilantro

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Instructions

  1. In 10-inch nonstick skillet, heat olive oil over medium-high heat and cook onion, red pepper, garlic, and cumin, stirring occasionally, 3 minutes or until vegetables are tender.
  2. In a serving bowl, combine vegetable mixture with remaining ingredients. Serve warm, at room temperature, or chilled.

What’s more summer than corn?

Posted on: June 26th, 2012 by James No Comments

Well, we’re into the first official week of Summer and what food says Summer than corn-on-the-cob?  This simple recipe is a favorite by merely subsituting the standard butter on the corn with a simple-to-make cilantro-lime spread.  Delicious!

Grilled Corn with Cilantro Lime Spread

Yield

4

Active Time

5 minutes

Total Time

15 Minutes

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Ingredients

2 Tbsp I Can’t Believe It’s Not Butter Light Spread

2 Tbsp finely chopped fresh cilantro

½ tsp grated lime peel

¼ tsp hot green pepper sauce

4 ears corn-on-the-cob

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Instructions

  1. In a small bowl blend all ingredients except the corn.
  2. Shape into a log and refrigerate, tightly wrapped in plastic wrap, until ready to serve.
  3. Grill corn until done.
  4. Serve with cilantro-lime spread arranged on a butter dish, garnished with lime wedges and additional cilantro.