Monthly Archives: May 2016

  • Fresh Corn and Mango Salad

Fresh Corn and Mango Salad

Posted on May 26, 2016

Disclosure: I’m so happy to be able to give you all a peek into Pure Delicious by Heather Christo. Thanks for letting me share this beautiful cookbook with you!

I’m not usually someone who gets super excited about Holidays. But I’m feeling rather giddy over the upcoming Memorial Day weekend.

What are your plans? Are you grilling? Boating? Shopping? Tell me! I want to know!

Whatever you end up doing, make sure you set aside some time to whip up a batch of this Fresh Corn and Mango Salad. It’s going to be the absolute star of your Memorial Day weekend festivities. And here’s why: because this salad does it all. No joke.

Serve it with tortilla chips for snacking. Make it a potluck side dish. Or use it to top grilled chicken and fish. Seriously. You won’t run out of ways to use this flavorful, fully loaded, savory-sweet salad!

The recipe for this Fresh Corn and Mango Salad comes from Heather Christo’s new cookbook, Pure Delicious. Filled with over 150 recipes that are free from gluten, dairy, eggs, soy, peanuts, tree nuts, shellfish and cane sugar, Pure Delicious is a cookbook that anyone with food allergies or sensitivities needs to own. But beyond that, if you simply enjoy beautiful, fresh, tasty food, Pure Delicious is for you!

Fresh Corn and Mango Salad | www.floatingkitchen.net

The inspiration behind Pure Delicious comes straight from Heather’s own family. After Heather and her two daughters were diagnosed with a sobering list of food allergies and intolerances, Heather made it her mission to create recipes that would heal and nourish them all. Heather talks about their journey, both pre- and post-diagnosis, and outlines exactly what they did to overcome all the challenges they faced along the way. It’s an inspiring story. One rooted deep in a Mother’s love for her daughters.

I’ve been a huge fan of Heather’s blog for many years now (umm…the women has some mad cocktail making skills!) and I’m so happy to have her beautiful cookbook on my shelf. Definitely pick up a copy for yourself. I know you’ll absolutely love it!

Cheers,

Liz

Reprinted from Pure Delicious by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC.

Fresh Corn and Mango Salad

Serves 4-6

Fresh Corn and Mango Salad

Ingredients

  • 2 ears fresh corn, husks and silks removed
  • 2 mangos, peeled, pitted and diced
  • 1/2 yellow bell pepper, diced
  • 1/2 orange bell pepper, diced
  • 1/2 red onion, diced
  • 1 cup cherry tomatoes, halved
  • 1 red chile, minced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh lime juice
  • Grated zest from 2 limes
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt, to taste

Instructions

  1. Using a sharp knife, cut the corn kernels from the cobs. Place in a large bowl.
  2. Add the remaining ingredients to the bowl and toss to combine.
  3. Serve immediately. Or cover and refrigerate until ready to serve, up to 2 days.
http://www.floatingkitchen.net/fresh-corn-and-mango-salad/
  • Grilled Salmon, Potato and Tomato Kebabs

Grilled Salmon, Potato and Tomato Kebabs

Posted on May 23, 2016
Category:

Disclosure: This post is sponsored by Rodelle. All opinions are my own. Thank you for supporting companies and brands that help keep my kitchen afloat!

This is my third grilling recipe in a row. Which I think makes this some kind of grilling hat trick.

Not that I have any baseline level of knowledge about organized sports (nor do I care, really), which makes me very unqualified to be throwing around phrases like “hat trick”. So let’s just pretend that I didn’t say that. OK?

I am, however, very qualified to talk about grilling. But even as a self proclaimed griller of ALL THE THINGS, I was missing one very important item in my arsenal: grilled salmon.

Kind of hard to believe, right? I have grilled some pretty unconventional things over the years, yet somehow I seemed to have overlooked a Summer entertaining staple like grilled salmon. Doh.

Well, I decided I couldn’t let another grilling season pass me by without tackling this problem. So I grabbed a gorgeous fillet of salmon and turned it into these healthy, crowd pleasing Grilled Salmon, Potato and Tomato Kebabs. Your Memorial Day party just got way tastier!

Grilled Salmon, Potato and Tomato Kebabs | www.floatingkitchen.net

I know you’re all familiar with Rodelle’s amazing vanilla extracts and other baking essentials, but did you know that they also have a fabulous line of savory spices and spice blends too? Well, they do! I used their Herbes de Provence in this recipe, and the mixture of thyme, fennel, basil, savory and lavender perfectly compliments and brightens the flavors of the grilled salmon, potatoes and tomatoes. And I love that all that deliciousness comes from just reaching for a single bottle in my pantry. It makes cooking out-of-this world dishes super easy and fun!

Grilled Salmon, Potato and Tomato Kebabs | www.floatingkitchen.net

If you’ve ever cooked salmon before, you’ve probably noticed that sometimes there is some white stuff that leaches out. That’s albumin. And it’s totally normal. But admittedly, it doesn’t look very pretty. The solution: a fish brine. The brine minimizes the amount of albumin that coagulates near the surface during cooking. And it also helps with overall moisture retention and seasoning, too. So definitely try it out next time you’re grilling or baking up some salmon!

Cheers,

Liz

Grilled Salmon, Potato and Tomato Kebabs

Yield: Makes 12-14 skewers

Grilled Salmon, Potato and Tomato Kebabs

Ingredients

  • For the Salmon
  • 1 1/4 lb salmon fillet, skin removed
  • 2 cups water
  • 2 tablespoons salt
  • 1 tablespoon agave nectar

  • For the Kebabs
  • 1 lb baby potatoes
  • 1 pint cherry tomatoes
  • 1/4 cup extra-virgin olive oil, plus more for brushing the grill
  • 2 tablespoons white/golden balsamic vinegar
  • 1 tablespoon Rodelle Herbes de Provence
  • 1/4 tsp. salt

Instructions

  1. Brine the salmon. Cut the salmon fillet in half and arrange it so both pieces fit into an 8 X 8-inch baking dish. Stir together the water, salt and agave nectar. Then pour this liquid over the salmon. Cover and refrigerate for 30-60 minutes. Once finished, remove the salmon from the brine and rinse it briefly with cold water. Pat the salmon dry and then cut it into approximately 1-inch cubes.
  2. Meanwhile, cook the potatoes. Add the potatoes to a medium saucepan with enough cold water to cover them by about 1-inch. Bring to a boil over medium-high heat and cook, uncovered, until the potatoes are easily pierced with a small knife, about 10-12 minutes. Drain and set aside to cool slightly.
  3. Pre-heat your grill to medium-high.
  4. Prepare the kebabs. Thread the tomatoes, cooked potatoes and cubed salmon onto wooden or metal skewers. In a small bowl, combine the olive oil, balsamic vinegar, Herbes de Provence and the salt. Brush this dressing generously over all sides of the kebabs.
  5. Lightly oil your grill grates. Then add the kebabs and cook, turning once, about 6 minutes. The salmon is done when it’s opaque throughout. Carefully remove the kebabs from the grill and transfer them to a clean plate. Serve immediately.
http://www.floatingkitchen.net/grilled-salmon-potato-and-tomato-kebabs/

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