Potato Sweet Corn Chowder
Makes about 8 servings
Ingredients
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2 tbsp avocado oil
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1 small yellow onion, diced
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3 medium russet potatoes, peeled and diced into small chunks
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1 red pepper, diced
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3 cloves garlic, minced
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1 tsp salt
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1/2 tsp pepper
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1 tsp dried thyme
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1 tsp smoked paprika
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20z corn
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4 cups chicken broth (or veggie)
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2 cups milk
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toppings: dill, crispy bacon, sour cream.
Instructions
Heat large dutch oven over medium high heat. Add oil to pan. Once hot, add onions, potatoes, and red pepper and saute for 5 minutes, stirring occasionally.
After five minutes, add minced garlic, salt, pepper, thyme, and paprika. Stir. Then add in corn and broth. Bring mixture to low simmer over medium heat. Simmer for 15-20 minutes or until potatoes are fork tender. Turn off heat.
Using an immersion blender or a a regular blender, blend soup until desired consistency. You can leave some chunks if desired, I like mine mostly pureed. Totally up to your preference. If using a blender, add back into dutch oven.
Stir in milk until all blended. Taste and add more salt to desired flavor.
Serve with crispy bacon, dill, and sour cream. Enjoy!
Recipe from Erin Lives Whole
Lemon Poppy Seed Summer Squash Bread
Makes 18 servings
Ingredients
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1 cup melted unsalted butter
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2 cups granulated sugar
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Juice and zest of 2 small lemons
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1 teaspoon almond flavor
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1/2 teaspoon vanilla extract
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3 large eggs
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1 teaspoon salt
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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3 cups all-purpose flour
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2 cups grated summer squash
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1 tablespoon poppy seeds
Instructions
Preheat the oven to 325 degrees Fahrenheit. Grease or line two loaf pans; set aside.
Place the melted butter, sugar, lemon juice and zest, almond flavor and vanilla extract in a large mixing bowl. Cream together until fluffy and light in color, about 1 to 2 minutes.
Add the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding another. Evenly sprinkle the salt, baking soda, and baking powder over the top of the mixture. Mix well.
Working in batches, add the flour a ½ cup at a time; mix in entirely between additions. Fold in the squash and poppy seeds. Divide the batter between the prepared loaf pans. Bake for 1 hour, until a toothpick inserted into the middle of the loaf comes out clean.
Recipe from The Wander Lust Kitchen
Brazilian Collard Greens
Makes 4 servings
Ingredients
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1 large bunch fresh collard greens
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3 tablespoons olive oil
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4 cloves garlic, minced
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Salt, to taste
Instructions
Rinse the collard greens under cold water and pat dry with paper towels. Remove the center stem of each leaf and stack the leaves together, one on top of the other.
Fold the leaves in half, then roll them tightly, into a cigar-shaped cylinder. Use a sharp chef’s knife to cut very thin ribbons. Reserve.
Heat the olive oil in a large skillet, over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the collard greens and sauté, tossing with the garlicky oil. Cover and cook until they are wilted and crisp-tender, about 5 minutes. Season with salt to taste.
Serve immediately.
Recipe from Olivia’s Cuisine