Summer Cilantro & Corn Salad

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As I was husking ears of corn for this meal, I was reminded of growing up. My sister and I would go to the grocery store with my mom and her and all the other moms would lean over the big cardboard box full of corn, peeling each husk just enough to see if the corn was full of healthy kernels.

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I steamed four ears of corn and gently removed the kernels. You can use canned or frozen corn kernels if corn is out of season, but I highly recommend using fresh corn if you can find it! It only takes a few minutes to steam and the little extra work is worth it (I think!).

I added a few of my favorite ingredients to the corn – bright red cherry tomatoes, cilantro, minced red onion, queso fresco, and a squeeze of lime.


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Grilled Tempeh Tacos

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Happy Taco Wednesday! Wait, that’s not a thing?

As I’ve told you before, we love tacos. Every kind. Crispy or soft, folded or flat, meat or veggie – you name it, we love it.

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Tonight I made vegetarian tempeh tacos. I marinated the tempeh in a chili powder and ground cumin marinade for about 20 minutes. Of course, the longer you let sit, the better.

And I’ll be honest – I am not an outdoor grill master which is why I bought a grill pan so that I could get those pretty grill marks in my kitchen without the hassle. Totally worth it. I grilled these tempeh slices on my grill pan and don’t they look pretty.

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The taste of the tempeh, the sweetness of the corn, the crunch of the cabbage, and the tang of the lime juice are the reasons I’m still thinking about these tacos! More please!

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Apricot & Chia Smoothie

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It’s fiiiiiiinally smoothie season! I’m so excited about this. I’ve been saving my too-ripe bananas and they’ve been piling up in the freezer all winter. I’ve made so many smoothies this past week, I thought I’d share one with you.

I bought a bag of these little apricots and have been eating them like candy all week. I spared a few and added these with a frozen banana, chia seeds, and orange juice to a blender. That’s all you need – easy!

The chia seeds turn this yellow-orange-sunset drink into a refreshing and filling breakfast.

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Toasted Farro Salad with Fresh Mint

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I love using fresh herbs when I’m cooking – to be honest, the more, the merrier. Dry herbs are convenient but they just don’t provide the same type of flavor. My advice – always use fresh herbs if you can! By the way, still waiting on my herb garden planter Matt *cough cough*.

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I made a toasted farro salad with fresh mint and Italian parsley…and some other goodies.

I toasted a cup of dry farro before adding the vegetable broth. You don’t need to toast the farro if you’re in a hurry – I just like the flavor. I also buy Trader Joe’s 10-minute pre-cooked farro, but feel free to use raw farro if that’s what you have.

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We’re not vegetarian, but we often eat like we are. One of my go-to protein substitutes is garbanzo beans.

The salad combines toasted farro, garbanzo beans, cherry tomatoes, feta cheese, toasted almonds, and my personal favorites – fresh mint and Italian parsley. With all of this flavor, there is no need for dressing.

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Roasted Tomato Salad with Avocado

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Spring is the most won-der-ful tiiiime of the year…because  it’s avocado season!! My favorite way to eat avocados is the most simple: with a spoon and a little salt, pepper, and chili powder.

Another great thing about spring – tomatoes are in season. I love ripe, red, flavorful tomatoes. I eat them like candy.

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Yesterday I roasted these cocktail tomatoes with a little olive oil, salt, and pepper. I arranged these on a serving platter and added bite-size mozzarella pieces (I bought the pearl sized ones but you can also just buy the large size and cut it up yourself) and chunks of ripe avocado. I topped it off with a drizzle of basil sauce I made in the food processor (simply basil, olive oil, salt, and pepper).

I was inspired by a caprese salad, but since we have these often this time of year, I wanted to twist it up for a little fun.

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