If you’ve been watching the news recently, you know all about Hurricane Irma. I swear, that’s all we’ve been talking about for the past week or so. We live in South Carolina, which flipped in and out of the hurricane strike zone, through a week of changing predictions. Luckily for us, the worst of missed us here. Sadly, the pictures from the Caribbean, Florida, and the southeastern coast of Georgia and the Carolinas show that those areas weren’t so lucky. Hopefully, the worst was mitigated by the week plus of warning and preparation.
In our house, we were mostly worried about losing power and/or water. I filled water bottles and sinks with water, set out candles and flashlights, and most relevantly to this post – begin working on eating perishable things out of our fridge. Glancing around the kitchen while waiting for Irma’s arrival, I saw 2 aging ears of corn, a drawer full of cheese, and 2 pieces of naan. And voila, the charred corn flatbread was born. It’s a great dish, probably even more suited for a sunny summer evening than the clouds and wind of a hurricane! 🌪️ It’s very corn-centric, but think of it as a new alternative to your average side of corn.
Charred Corn Flatbread
- 2 ears of corn
- 3 tbsp smoked olive oil, divided (or regular olive oil if you don’t have smoked)
- Salt & pepper
- 2 pieces of pre-made naan or other flatbread (we prefer Trader Joe’s naan)
- 2 clove garlic, minced
- 4 oz brie
- Several leaves fresh basil
- Pinch of crushed red pepper
- Peel the ears of corn and rub with 1 tbsp the smoked olive oil. Sprinkle with salt and pepper on all sides.
- Set oven to broil. Place ears of corn under the broiler, rotating every 2-3 minutes, until all sides are charred. [Alternatively, grill in a grill pan or on an actual grill.]
- Once charred, set corn aside until cool enough to handle and lower oven heat to 350 degrees.
- Stir the minced garlic into the remaining 2 tbsp smoked olive oil. Brush over the two pieces of naan.
- Top, evenly divided between two flatbreads, with chunks of brie, followed by corn, sliced off the ears. Sprinkle a pinch of crushed red pepper over each flatbread.
- Place in the oven for 15 minutes.
- After removing from the oven, top with torn fresh basil.
Makes 2 flatbreads
We eat massive salads for dinner many nights. We never share them, because usually they’re not all that organized – it’s usually a look in the fridge, pull out some vegetables, and top them with a protein kind of adventure. Since it’s Monday and the beginning of the week, we were a little more coordinated. Also, we accidentally created a gorgeous plate of colors! Nutritionists have been telling us to “eat our colors,” and we have you covered here! This salad, while not exactly low calorie, is healthy and filling. The way this is written makes two large salads, meant to be eaten as a stand-alone meal. Don’t worry – you’ll be so full, you even notice that you only ate salad for dinner.
Southwest Steak Chopped Salad
- Mixed greens, ~1 1/2 cups per plate
- 1/2 cup carrots per plate
- 1 ear of corn, divided between plates
- 1 can of black beans, divided between plates
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp chipotle powder (substitute smoked paprika for less heat)
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp cumin
- 3/4 lb steak
- 2 tbsp olive oil
- 2 tbsp honey
- 3 tbsp lime juice
- 1 tsp red wine vinegar
- 1/2 tsp oregano
- 1/4 tsp paprika
- 1/8 tsp cinnamon
- Pinch of salt & a few turns of fresh black pepper
- Optional additional toppings
- Tortilla strips
- Jalapeno slices
- Cook corn in boiling water for 5 minutes. Remove to cool when complete.
- (Heat black beans if you prefer. We just rinsed and ate them cold.)
- Stir all steak seasoning together. Liberally coat both sides of the steak.
- Prepare steak as you normally would – we like to broil it briefly on both sides, for a medium-rare finish – but we know many people prefer their steak on the grill.
- Whisk together all of the salad dressing ingredients.
- Assemble salad with a base of chopped greens and topped with chopped carrots, chopped bell peppers, black beans, and corn, sliced off the ear.
- Add your dressing over the vegetables and top with your steak, sliced. Finish with any additional toppings you desire!
Makes two large, dinner portion salads
Ok. Obviously when we share recipes on here, we think they’re pretty good and that you should make them. But this one… I’m multiplying that sentiment by a million! These flatbreads are amazing!! Plus they are just a little bit fancy… Makes you feel like a fancy person, having fancy dinner. But the secret is, they’re easy and fairly quick to make. We devoured them whole for dinner tonight, but they would also be perfect sliced into smaller slivers as an appetizer.
Let’s talk about our ingredients. Each one adds something to the flatbread, building to a huge depth and variety of flavor in each bite. We love Trader Joe’s naan for the base of our flatbreads, but you certainly could make your own or use something similar. We like these because they have great texture, the edges crisp up a bit in the oven, and are reasonably priced! (Trader Joe’s doesn’t pay us to say this – we really just love that place.) The next layer of Boursin herbed cheese makes for a creamy, sauce-like coating to the bread. The caramelized onions add a fragrant smokiness and the fresh rosemary, a pungent, almost piney, herbaceous taste and aroma. The roasted grapes are amazingly sweet, but in an entirely different way than you’re used to. (Even if you don’t make this flatbread, go out and roast some grapes.) And then prosciutto… I mean really… Prosciutto makes everything that much more delicious. The last drizzle of honey balances out all of the sweet and savory elements.
Roasted Grape & Prosciutto Flatbread
- 1 cup red or black grapes
- 1 tbsp + 2 tsp olive oil
- 1 medium onion, sliced
- 1 package Boursin cheese (you won’t use it all)
- 2 slices of prosciutto
- Fresh rosemary
- Salt & pepper
- 2 pieces of pre-made naan or other flatbread (we like Trader Joe’s)
- Preheat oven to 400 degrees.
- Warm 2 tsp olive oil in a pan over medium heat. Add the sliced onion and stir to coat in the oil. Top with several turns of fresh ground black pepper and 1 tbsp chopped fresh rosemary.
- Cook onions, stirring occasionally, for at least 30 minutes until caramelized. Lower heat slightly after first ten minutes.
- Meanwhile, toss grapes with 1 tbsp olive oil and a sprinkle of salt & pepper.
- Spread grapes out on foil-lined cookie sheet and roast for ~15 minutes.
- Lower oven heat to 350.
- Assemble flatbread: spread Boursin liberally on the naan, top with caramelized onions, and grapes.
- Place flatbreads directly on the oven rack. Bake for 15 minutes.
- Remove flatbreads from the oven. Top with prosciutto, additional chopped rosemary, and a drizzle of honey.
Mmmmmm… shrimp! I feel like if you polled the world about their favorite seafood, shrimp would win hands down. Shrimp is like the gateway drug of seafood – even people who “hate seafood,” seem to like shrimp. In fact, I’m pretty sure my sister’s introduction to the seafood world was with deep-fried shrimp, doused in ketchup. She now eats shrimp, crabs, scallops, the occasional fish, and lobster.
This recipe incorporates this delicious shellfish with fresh veggies and herbs, brought together with a great Asian umami flavors. It’s easy enough to throw together for a weeknight dinner, full of flavor, and contains more vegetables than average American dinner plate. Enjoy!
Shrimp Rice Bowl
- 3/4lb of shimp, peel & de-vein
- 1 tsp coconut oil
- 2 garlic cloves, minced
- 5 tbsp low sodium soy sauce, divided
- 2 tsp rice wine vinegar, divided
- Splash of fish sauce
- 2 bell peppers, sliced
- 20 baby carrots, sliced length-wise
- 2 tbsp brown sugar, divided
- 1/8 tsp crushed red pepper flakes
- 3-4 large leaves of fresh basil, chopped
- Rice, prepared as you prefer
- Allow coconut oil to liquefy in a large pan over medium heat.
- Add minced garlic to the pan. Cook for 2-3 minutes, until beginning to turn golden.
- Now add 2 tbsp of soy sauce, 1 tsp of rice wine vinegar, and the carrots. Cover and steam for 4-5 minutes. (If you prefer your cooked carrots on the softer side, extend this time. We prefer our carrots still a bit crisp.)
- Lower the heat just slightly. Remove lid and add 2 more tbsp of soy sauce, the other 1 tsp of rice wine vinegar, the bell peppers, crushed red pepper flakes, 1 tbsp of brown sugar, and roughly 3/4 of the basil. Stir a few times to combine and return to lid to the pan.
- After ~3 minutes, add the shrimp to the pan, along with the remaining 1 tbsp of soy sauce and 1 tbsp of brown sugar.
- Leave the lid off this time and return the heat back to medium. Cook until the shrimp are all pink and opaque. This will take less time than you think – should be < 5 minutes. Try to avoid overcooking – rubbery shrimp are no fun!
- Serve over rice and top with the remaining fresh basil.
Dinner for two!