#lunch #mediterranean #salad #vegan #fit #healthy #soup #corn #chowder (Taken with Instagram)

Lunch at Chili’s. #food #chilis #steak #veggies #fit #healthy #potato #corn #salsa #spicy (Taken with Instagram)

phoods:

(via The Flour Sack: Toasted Barley Salad with Tomato, Zucchini, & Caramelized Corn)

yogi-health:

Turkey, Corn & Sun-Dried Tomato Wraps: (4 servings)

Fresh corn kernels, tomatoes and lettuce fill these hearty turkey wraps. This wrap is great for picnics or when you need to have dinner on the run. Add some crumbled feta or shredded Cheddar for another layer of flavor. Serve with carrot sticks, sliced bell pepper or other crunchy vegetables plus your favorite creamy dressing.

Ingredients:

  • 1 cup corn kernels, fresh (see Tip) or frozen (thawed)
  • 1/2 cup chopped fresh tomato
  • 1/4 cup chopped soft sun-dried tomatoes (see Shopping Tip)
  • 2 tablespoons canola oil
  • 1 tablespoon red-wine vinegar or cider vinegar
  • 8 thin slices low-sodium deli turkey (about 8 ounces)
  • 4 8-inch whole-wheat tortillas
  • 2 cups chopped romaine lettuce

Preparation: 

  1. Combine corn, tomato, sun-dried tomatoes, oil and vinegar in a medium bowl.
  2. Divide turkey among tortillas. Top with equal portions of the corn salad and lettuce. Roll up. Serve the wraps cut in half, if desired.

Tips and Notes:

Tip: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels.

Shopping Tip: Look for soft sun-dried tomatoes (not oil-packed) in the produce section of most supermarkets. If you can only find dry (and hard) sun-dried tomatoes, soak them in boiling water for about 20 minutes before using.

thehonestpalate:

Summer Favorites 

Tonight I had a craving for all the foods I love to eat in the summer.  In my ideal world I’d live in a place where I could grill all summer, but alas, my NYC apartment does not allow for this. 

There have been some awesome summer recipes circulating the internet recently, so tonight I tried two of them.  I made Hipster Food’s chickpea burgers and Smitten Kitchen’s green bean and tomato salad.  

First up: Chick pea burgers.  

I loved ‘em.  So did my carnivore boyfriend.  The recipe called for ground oats, but I just processed some rolled oats in the blender and it worked fine.  I added some chopped onions to the mix as well which added a nice crunch.  The one big change I made was the addition of an egg instead of vegetable broth.  Since I’m not vegan and I find eggs to be an excellent binding agent for veggie burgers, I decided to use that instead.  I cooked them for about 10 minutes on each side in a shallow pan with oil.  I also baked them in the over for 5 minutes just to make sure they were cooked through.

Trader Joe’s had adorable tiny hamburger buns so I served them as sliders with a slice of cheese and some spinach.  And ketchup.

Next: Green bean and tomato salad

I don’t even really like green beans but when I saw this recipe I thought it sounded so refreshing!  I followed the recipe exactly and it made for a deliciously crunchy side dish.

I also roasted some corn in the oven because no summer meal is complete without corn on the cob.  I take the cob and wrap it in foil, along with a teeny pat of butter, and cook at 375 for 25 minutes.  

For dessert?  Watermelon, of course.

This might be the most perfect dessert.  I wish it was in season all year!