Love & Lemons: Roasted Squash with Apple Salsa

The Love & Lemons cookbook is so perfect! After reading the first few pages I came to understand that Jeanine shares the same passion and sensible attitude towards cooking that I do. She believes in using local, seasonal produce, cooking with lots of veggies, and taking creative licensing when it comes to recipe. Most importantly, the entire cookbook is organized by vegetable! What a great idea 😉

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So now that I have finished gushing over the cookbook, I chose to cook a recipe from her blog! Because like Jeanine, I believe in cooking with what you have and I had a lot of Delicata Squash.

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Thus, I made this delicious Roasted Squash with Apple Salsa. I love this recipe because it’s so unique. I wouldn’t have come up with the pairing on my own but I love finding new and creative ways to put ingredients together.

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Find her recipe here: http://www.loveandlemons.com/roasted-squash-apple-salsa/ and the cookbook.

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I cant wait to cook more of her recipes!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Grilled Corn Guacamole

Many of you have asked, when I am choosing avocado for ingredient of the week. Let’s be honest… Avocado is the ingredient of every week. Now that I think of it, I honestly can’t think of a week that I haven’t shared a recipe with an avocado. It’s hard to believe they have only been the hot trend for a couple years. I never want to stop eating these beauties.

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So how to do you make guacamole even better… you add, grilled corn, grilled onions, and Cotija cheese. Now were talking. And with these ingredients its perfectly okay to eat guacamole for a meal.

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Grilled Corn Guacamole

  • Servings: 4 servings
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as if it was possible to make guacamole any better

Ingredients

  • 1 ear of corn
  • 1 large slice, red onion (1/4 inch thick)
  • 1 1/2 avocado
  • 1/4 cup of cilantro, chopped
  • juice of 1 & 1/2 limes
  • 1/4 cup of Cotija
  • salt, to taste

Directions

  1. Grill the corn and red onion on a grill plate for 4 minutes on each side.
  2. When the corn and onion cool off, cut the corn off the cob, and chop the onion into small pieces.
  3. Chop the cilantro.
  4. 4. In a small bowl, mash the avocado.
  5. Add the lime juice, cilantro, and red onion to the avocado.
  6. Add the corn, and cotija to the guacamole.
  7. Enjoy!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Healthier Mexican Elote 3 Ways

Mexican Elote is the bomb.com. Where has it been my whole life. I seriously just discovered it last year. But the whole issue with Elote is Mayonnaise. Mayonnaise is something I use sparingly if at all. There is just really no “good for you: ingredients to be found. But there is no reason you cannot sub mayonnaise for other delicious spreads. Today I am sharing versions with avocado, tahini, and garlic hummus.

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So this version is not only healthier, it honestly has a lot more flavor.

Healthier Mexican Elote Three Ways

  • Servings: 3 servings
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Hummus, Tahini, and Avocado are subbed for traditional mayonnaise

Ingredients

  • 3 ears of corn
  • 1/2 an avocado
  • juice of 1 lime
  • 3 TBSP of garlic hummus
  • 2 TBSP of tahini
  • 1/4 cup of cilantro
  • Paprika
  • 1/3 cup of Cotija

Directions

  1. Cut each ear of corn into three pieces.
  2. Take skewers and insert them into the center of the corn.
  3. 3. On a grill or grill plate, grill the pieces of corn for 5-8 minutes. 4. Add the avocado and lime juice into a blender. Pulse until creamy. 5. Chop cilantro and crumble the Cotija.
  4. To make the avocado elote. Spread the avocado mixture on three pieces of corn. Sprinkle paprika, cotija, and cilantro over all sides of the corn.
  5. To make the garlic hummus elote. Spread the garlic hummus on three pieces of corn. Sprinkle paprika, cotija, and cilantro over all sides of the corn.
  6. To make the tahini elote. Spread the tahini on three pieces of corn. Sprinkle paprika, cotija, and cilantro over all sides of the corn.
  7. Enjoy!

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Is it just me or does Cacique make you think of Aaron Sanchez from Chopped. And do you watch Chopped Marathons for days on end? I am not judging… guilty as charged.

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Cheddar Corn Cakes

Cheddar Corn Cakes. I cannot stop eating these. They are very addicting. I think the cheddar, cilantro, scallion combination is perfect.

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Cheddar Corn Cakes

  • Servings: 8 cakes
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Baked Not Fried, it's the perfect way to use up lots of corn

Ingredients

  • 2 ears of corn
  • 1/4 cup of cilantro
  • 2 scallions
  • 2 oz of cheddar
  • 1/4 cup of breadcrumbs
  • – 2 eggs

Directions

  1. Preheat the oven to 350 degrees.
  2. Line a baking sheet with parchement paper.
  3. 3. On a grill or grill plate, grill the two ears of corn. 4. Chop the cilantro, scallions, and cheddar. 5. When the corn is grilled to your liking, and cooled, cut the corn off the cob.
  4. In a medium-sized bowl, add the corn, cilantro, scallions, cheddar, breadcrumbs, and 2 eggs.
  5. In a wooden bowl, mix the ingredients together.
  6. Form small balls with your hand and place them on the baking sheet.
  7. Cook for 10 minutes and then flip to the other side for 2 minutes.

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These cheddar corn cakes even make the perfect breakfast. Just mash some avocado and add a soft boiled egg (like 6 minutes) and you have the perfect weekend breakfast treat!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Cherry & Grilled Corn Salad

How do you feel about herbs in your salad? Sometimes I am cool with it sometimes it a little too much. In today’s salad, I feel like I got a good proportion down… 2 cups lettuce 2 tbsp herbs.

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Sometimes, I create a dish and I am like this is delicious. But that’s about all I have to say. This one one of those times. Help! writers block.

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Now that I am more than 6 months in. I am trying to learn more techniques behind blogging and photography. Lately, I have been trying to understand lighting. I have mostly used natural light but I am trying to understand where to place extra light in order to enhance the photo without adding shadows. (I have always had this issue with a shadow on the bottom right corner that I can’t seem to eliminate). Anyone have good resources, let me know!

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Cherry & Grilled Corn Salad

  • Servings: 1 salad
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Celebrate the best of summer with this cherry & grilled corn salad

Ingredients

  • 1/2 cup grilled corn, cut off the cob
  • 8 cherries, halved, pits removed
  • 1/4 of an avocado, sliced
  • 2 cups of Arugula
  • 2 TBSP cilantro
  • 2 TBSP feta
  • 2 TBSP Honey Lime Vinaigrette

Directions

  1. Grill a piece of corn on the cobb outside or on a grill corn.
  2. Slice cherries in half remove the pit.
  3. Slice avocado
  4. In a medium bowl, mix together the arugula and cilantro.
  5. Cut the corn off the cob.
  6. Add the corn, cherries, avocado, and feta to the salad bowl.
  7. Add the dressing (see recipe below)

I shared the Honey Lime Vinaigrette recipe with my Blueberry, Feta, and Mint Salad with Salmon.

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who doesn’t love “things organized neatly”

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Apricot, Grilled Corn & Burrata Salad

Updated 9/09/16

So those of you who know me well know i have been called a bit of a perfectionist. So in true perfectionist form. I have remade this recipe and re done all the photos.

A few notes… it was no longer fresh apricot season so i used a mix of dry apricots and nectarines. I also used Buratta !

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Oh the joys of eating corn on the cob. I honestly cringe now thinking about how I used to eat corn on the cob. I would slather butter on a piece of bread and use the bread to slather butter all over my corn and then I would enjoy that butter soaked bread to my hearts content.

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But if you were like me…the joys of corn on the cob dissipated around middle school. The day you had those metal brackets glued to your teeth was the end of corn on the cob as you knew it. And I had it quite bad. I had braces not once but twice, pretty much the entirety of my teenage years. From 12-16 and then again when I turned 18 through my first year of college. The only glimmer of luck was that when I had those wretched braces placed on my teeth a second time, I was allowed to get clear brackets since I was 18. But senior prom, graduation, even my college photo id picture… I had braces for all of those.

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So needless to say, there was not a lot of corn on the cob eating. This recipe brings back those memories of cutting all the corn of the cob. I adapted this recipe from Jessica at How Sweet It Is. She is really a true culinary genius. Her flavor combinations are out of this world. I kept the same ingredients as Jessica however I changed the recipe to make this salad for 2. I also switched up the dressing and made a homemade Lemon Poppy Seed Dressing.

 

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you’ve got to try it!

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everyone ‘fess up… who else had braces forever!

Here is one photo of the “before” it doesn’t really compare…

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