Photo Credit: Myrtle Beach Produce

When summer rolls around, the first thing that comes to mind is corn (after the humidity and mosquito bites, that is). Corn on the cob, straight from the pot, a little butter, a little salt… It doesn’t get much better than that.

But the thing about corn is that it takes a while to grow: 60 to 100 days depending on the variety. Sweet corn? 80-95 days. And it can’t be planted until two weeks after the last spring frost. Do the math, and you’ll understand why corn doesn’t start hitting the farm stands in upstate New York until mid August. Can you find corn in the markets earlier? Sure, but it won’t be local. As you travel south into warmer climates, corn will be ready for harvest earlier and earlier due to an earlier last frost date.

Unfortunately there’s a side to corn that isn’t so sweet. While we think of corn as the ultimate American summer staple, it is used for a lot of things besides gnawing off the cob. In fact, only 12% of our corn crop is eaten by hand. The rest? 40% is turned into ethanol for a fuel source, 37% becomes animal feed, and 11% goes to make processed products such as the dreaded high fructose corn syrup, corn starch, flour and oil.

In addition, the vast majority of American corn is genetically modified to resist herbicides and produce its own insecticide. How to find corn that’s non-GMO? Organic farmers are not allowed to knowingly plant a GMO crop, so going organic is your best bet.

So what’s the bottom line? It’s mid-August! CORN IS HERE! Enjoy the next month with a cob of organic corn in your hand and mosquito bites on your toes. It’s the way summer should be.

How to Store:

Seriously, corn is best straight off the stalk. Corn looses its sweetness the longer it’s stored, so ideally you should eat it within 24 hours. We had a corn patch growing up, and my mom would set the pot of water to boil, go outside, pick the corn and shuck it, and come back inside to put it in the pot. Corn in the fridge was a serious no-no. But let’s get real: unless rooftop corn patches start popping up all over Manhattan, your corn is going to have to be refrigerated. So leave it in its husk and pop it into a bag in the fridge. You should be good for a few days. Just don’t tell my mother.

Indian Spiced Corn Soup with Yogurt

A David Tanis recipe for the New York Times; Photo Credit: Evan Sung for the NYT

Ingredients

4 tablespoons butter
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon grated ginger
½ teaspoon turmeric
½ teaspoon cumin seeds
½ teaspoon black mustard seeds
 Large pinch cayenne
3 cups corn kernels, from 4 ears
 Salt and pepper
 Whole milk plain yogurt, for garnish
1 tablespoon chopped chives, for garnish
 A few cilantro sprigs, for garnish
 Lime wedges, for garnish, optional

Method

Put butter in a heavy-bottomed soup pot over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic, ginger, turmeric, cumin, mustard seeds and cayenne and sizzle for a minute or so.

Add corn kernels and season generously with salt and pepper. Cook, stirring, for 2 minutes. Add 4 cups water and bring to a simmer. Simmer gently for 10 minutes. Purée soup in a blender. Check seasoning and adjust salt.

To serve, ladle into small bowls. Garnish each with 2 tablespoons thick yogurt. Sprinkle with chives and cilantro sprigs. Add a squeeze of lime.

Featured Corn Recipes from Foodstand Posts!

Wondering how to make that inspiring post you saw on Foodstand? Here are your fellow Foodstand friends with their recipes!

Summer Vegetable Coconut Curry

Homemade by Newgent
“Simply grab a fork, chopsticks or spork and slowly savor every flavorful, fragrant bite of comforting summertime goodness in a bowl.”

Ingredients

2 tablespoons grapeseed oil, divided
14 ounces extra-firm tofu, squeezed dry and cubed
1/3 cup unsweetened green tea
3 medium zucchini, sliced into 1/3-inch-thick coins
1 cup fresh organic yellow corn kernels (from 2 medium ears)
1 pint grape or cherry tomatoes
2 large shallots, thinly sliced
4 cups packed fresh baby spinach
1 recipe Coconut Curry Sauce
1/4 cup toasted coconut chips or roasted peanuts
1/4 cup fresh cilantro leaves

Method: 

Here’s the full recipe (including the Coconut Curry Sauce) from Foodstander Newgent, a chef, registered dietician nutritionist, and cookbook author.

 Pesto Corn Salad

Homemade by simplywithout
“This is the perfect side dish for a picnic, BBQ or anytime snack.”

Ingredients

4 ears of fresh corn
1/2 cucumber
1 pint cherry tomatoes
1 can black beans
1 red pepper
1/2 hot chili pepper
1/2 red onion

Pesto:
3 cloves of garlic
1 large bunch of basil washed and drained
1/4 cup olive oil
1/4 cup nutritional yeast
Salt to taste

Method:

Boil or grill the corn, cool and slice it off the cob. Set aside. Finely chop the tomatoes, onion, cucumber and red pepper. Deseed the chili and combine all veggies and corn in a large mixing bowl. Add the drained and rinsed black beans.

Combine all pesto ingredients in a food processor and pulse until creamy, adjusting the oil, nutritional yeast and salt to taste. Pour over the corn, beans and veggies. Stir to cover each kernel and bean with pesto. Chill and serve.

More Corn around Foodstand!

Farm fresh from the stalk

Ingredients: Yellow corn

Posted by: Yfalkson

Barbers farm corn and chanterelles on heavily buttered Heidelberg bread

Posted by: MLapi

The best of summer ingredients in a salad that are tossed with a fig flavored balsamic vinegar #RedEats

Ingredients: Yellow corn, watermelon, blackberries, sunflower sprouts, goat cheese, balsamic vinegar, extra virgin olive oil

Posted by: Createlicious

Salad duo – Corn & Carrot Kosambari (South Indian) & Peanut Chaat (North Indian)

Location: West Elm Market

Posted by: Shuchi

Photo Credit: La Domestique

When people think leeks, they often picture leek and potato soup, or some sort of winter warmer. While leeks do grow well in cooler weather and have a robust winter season, summer leeks allow for a diverse group of warm weather recipes you might otherwise miss out on. The summer leek tends to be smaller and more tender, lending itself well to more delicate preparation methods.

To Grow

One of the first things you learn is to never let your veggies bolt and flower! And the rule holds true for leeks. Once the plant flowers, the stalk-like cluster of leaves we eat becomes much too fibrous and tough. However, let it be known that anything with edible flowers automatically gets five stars in my book, and the oniony and garlicky flavor of leek flowers is delicious. So if you happen to go on vacation and come back to beautiful, compact, orb-like heads of delicate petals, don’t dismay. Simply enjoy the beauty, or pluck off the petals to garnish your salad!

To Clean / Prep

Leeks are a dirt trap! First, give them a quick rinse before cutting off and discarding the dark green splayed leaves and the root end. Now you have two options. If you’re going to chop up leeks for a soup, cut your white and light green stalk lengthwise, flip the cut sides down on your cutting board, and slice crosswise into 1/4 inch wide strips. Add them to a bowl, cover with water and move them around with your fingers so that the silt sinks to the bottom, and you can easily scoop out the clean leeks with a sieve. Or, if you need the leeks whole, slit the top inch open with your knife and splay out the leaves, running them under the faucet to dislodge any dirt that may have snuck in through the top.

Roasted Carrot & Leek Salad with Greek Yogurt & Gorgonzola Dressing

Ingredients

8 medium carrots
5 medium leeks
4 tablespoons olive oil
salt
handfull pumpkin seeds
Dressing
100 grams Gorgonzola
150 grams Greek yogurt
Juice of 1/2 lime
1/2 teaspoon mustard
salt
pepper

Method

Peel and slice the carrots lengthwise. Line a baking tray with aluminum foil. Place the carrots on the prepared baking tray, drizzle 2 tablespoons of olive oil and add some salt.

Slice the leeks in half lengthwise. Clean them. Line a baking tray with aluminum foil. Arrange the leeks in a single layer. Drizzle 2 tablespoons of olive oil and add some salt. Cover the tray with aluminum foil. Seal it.

Roast the carrots and leeks in an 180C/350F oven for 30 minutes.

To make the dressing, just place all of the ingredients in a blender. Blend until smooth.

To serve the salad, first separate the layers of the leeks and arrange them on each plate. Add some of the carrots. Drizzle some of the dressing and finish with the seeds/nuts.

Featured Leek Flatbread Recipes from Foodstand Posts!

Wondering how to make that inspiring post you saw on Foodstand? Here are your fellow Foodstand friends with their recipes!

Pesto Flatbread with Leeks, Kale and Caramelized Onions

Homemade by chefshauna
“I really love leeks. I really love flatbread too. Rather than baking the toppings on the flatbread in the oven, I sauted them separately and added them on top before serving to make sure they wouldn’t dry out. “

Ingredients

Dough
3 1/2 cups flour
1 tsp salt
1 package yeast
1 1/2 cups warm water
1 tsp maple syrup

Caramelized Onions
1 large yellow onion
1 tbsp olive oil
1/2 tsp salt
water as needed

Walnut Basil Pesto
4 big handfuls of fresh basil
3/4 cup of walnuts
3 tbsp extra virgin olive oil
1 tsp chickpea miso
1/2 cup of water
1 tbsp lemon juice
1/2 tsp salt
Leek and Kale Topping
2 leeks, trimmed,  washed and chopped into thin slices
1 tbsp extra virgin olive oil
3 cups of kale
1 tbsp lemon juice 
salt as desired

Method:

Here’s the full recipe from Foodstander Chef Shauna, a Holistic Nutritionist and Vegan Chef in Brooklyn.

 Mushroom and Leek Flatbread Pizza

Homemade by foodbymars
Say hello to a super simple, vegan, paleo, and gluten-free flatbread pizza crust made with Otto’s Cassava Flour!!

Ingredients

Crust:
1 cup cassava flour
1/2 + 1/3 cup water
1/2 tsp baking powder
pinch sea salt
1/4 cup olive oil, divided in half
1 flax egg or egg
Sauce:
1 cup soaked cashews
1/4 cup water
2 cloves garlic
1 tsp salt
juice of half a lemon
1 tsp nutritional yeast
2 tbsp non dairy milk (I used coconut)
Toppings:
6 oz mushrooms, sliced thin
1 leek, cleaned and sliced thin
pinch sea salt
pinch dried oregano
optional: garnish with fresh parsley

Method:

Here’s the full recipe from Foodstander foodbymars, a food writer whose blog features clean, seasonal recipes.

More Leeks around Foodstand!

Massachusetts Hake with caramelized leeks and thyme!

Ingredients: Hake, leeks, thyme

Posted by: Emma

Dinner al fresco. Red curry + coconut chicken skewers, grilled local leeks + broccoli, and peanut dipping sauce.

Ingredients: Zucchini, Coconut Oil, Garlic, Maple Syrup, Tahini, Sea Salt

Posted by: Kenanhill

Braised leeks with chickpeas, dill & feta.

Ingredients: Chickpeas, cucumber, feta, dill, leeks

Posted by: laurenschoen

A spring welcoming salad

Ingredients: Beets, roasted leeks, heirloom spinach, extra virgin olive oil, balsamic vinegar, mustard, walnuts

Posted by: Createlicious

Photo Credit: Favim

We absolutely love antioxidant-rich, sweet/tart blueberries — mother nature’s gusher. But let’s be real – they are a little high maintenance. One day they add magic to your life, and the next, they could be a sour, moldy mush wreaking havoc in your parfait. But we keep going back to them – for cocktails, pies, muffins, chutneys, and literally everything in between, so we wanted to share how to keep your high maintenance summer addiction in check. 

To Pick

Look for berries that are light blue / grey and dry when buying at the market. If they are dark blue or they are already moist, they probably won’t last as long. 

To Store

To keep freshly picked berries for up to a week, do not wash them, but transfer them into a dry, sealed container and store in the fridge.

To extend berry fridge life, try a vinegar rinse to remove any mold spores. Pat dry and store in a sealed container in the fridge. Here’s a full explanation of this method. 

Our favorite storage method for year long blueberry indulgence is to freeze them. Wash and pat dry, spread out in a single layer, and freeze overnight. Then transfer to a freezer bag and store for up to 12 months. 

To Prep

Go ahead, be lazy =) The beauty of using blueberries in your eats is there is no peeling, coring, or cutting necessary to use them! 

Vegan Blueberry Chocolate Cheesecake 

“Blueberry cashew cheesecake! Totally vegan and gluten free.”

Ingredients:
Crust
2 cups walnuts
1/2 cup gluten free oats
3 tbsp coconut flakes
2 tbsp maple syrup
1 tbsp of melted coconut oil

Chocolate layer (optional)
3/4 cup chocolate chips
1 tsp of coconut oil

Filling
3 cups cashew meal
1/2 cup wild blueberries 
1/4 cup coconut oil
1 1/4 cup almond milk
1/2 cup maple syrup
2 tsp lemon juice
3 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt
1/2 tsp nutmeg

Wild Blueberry topping
1/2 cup blueberries
1 tbsp lemon juice
1/4 cup maple crystals

Method:
Here’s the full recipe from Foodstander Chef Shauna, a Holistic Nutritionist and Vegan Chef in Brooklyn.

Featured Blueberry Recipes from Foodstand Posts!

Wondering how to make that inspiring post you saw on Foodstand? Here are your fellow Foodstand friends with their recipes!

Apple Spelt Pancakes with Blueberries

Homemade by LiliBC
These Apple spelt pancakes with maple syrup and blueberries are amazing, the recipe is on my blog www.travellingoven.com

Recipe

Ingredients:

1 cup almond milk (or any other milk)
1.5 cup spelt flour
1 egg
1/2 tsp baking powder
2 tbs coconut sugar (or raw cane sugar)
1/2 tsp ground cinnamon
1/4 tsp vanilla extract
pinch of salt
1 large red apple, peeled and grated
Blueberries
 

Method:

See the full recipe and method 

Blueberry Oatmeal Crumble Bars

Homemade by WhatsCookingwithJim
The latest recipe on my food flog, Blueberry Oatmeal Crumble Bars

RecipeTakes about 55 mins, yields 8 servings
Ingredients:
For the Crust and Crumble Topping
1/2 cup melted butter (1 stick)
1 cup flour
3/4 cup old-fashioned whole oats
1/2 cup sugar
1/4 cup brown sugar
1 pinch of salt

For Blueberry Layer:
2 cups blueberries
1/3 cup sugar
Juice squeezed from 1 lemon

Method:

Preheat to 350F and prepare 10-inch baking dish or 8×8 inch pan. Mix together crust and crumble ingredients in a medium mixing bowl.  Set aside 1 cup of mixture. Add remaining mixture to prepared pan to create smooth, flat crust and set aside. Toss blueberries with sugar and lemon juice in medium mixing bowl. Distribute blueberries on crust and sprinkle the reserved mixture over blueberries.  Bake for 45-55 mins. 

Adapted from: WhatsCookingwithJim

More Blueberries around Foodstand!

Why I love summer #10,987: fresh local blueberries for my favorite yogurt breakfast.

Ingredients: Blueberries, Pecan nuts, Plain yogurt, Coconut flakes, Ground flax seeds, Cacao nibs

Posted by: annefood

Breakfast bowl: Mexican chocolate kasha and quinoa. In technicolor!

Ingredients: Almond milk, Blueberries, Cherries, Quinoa, Raspberries, Sunflower seeds, Kasha, Mint, Raw cacao powder, Saigon cinnamon, Hemp seeds

Posted by: Jennifer Emilson

 Fresh Blueberries from the market to make this ice cream!!! So very fresh and yummy!!

Ingredients: Blueberries, Granulated sugar, Heavy whipping cream

Posted by: Anita 

Crab cakes with blueberry-corn salsa –from Seriously Delish by #JessicaMerchant

Ingredients: Blueberries, Sweet yellow corn, Blueberries

Posted by: justcooknyc

Basil- friend to all lovers of flavor!  This herb spans across many cuisines, and can be added to almost any dish. Don’t have a green thumb? Basil is a great way to start! And while you might think “basil is basil,” there are actually over 40 different varieties that can change up your dish in different ways.  Here are a few to know:

Sweet Basil- the classic choice for Italian dishes and pesto
Lemon Basil– great added to salads, fish or iced tea!
Sweet Thai Basil– used in Asian dishes, has purple stems and green leaves
Dark Opal Basil– beautiful in color and spicy in a salad, can also be made into pesto
 

To Grow

All you really need is full sun (at least six hours a day), warm temperatures (about 50 degrees F night and day), and fertile soil with adequate moisture. 

To Store

Store with damp paper towels a plastic bag in the refrigerator for four to five days and do not wash until you are ready to use. 

Adapted from and Photo Credit: Hobby Farms

Cucumber Basil Avocado Soup 

Ingredients:
1 ripe avocado
1 cucumber
2 small bunches fresh basil
1 clove garlic
2 scallions
2 cups filtered water
1 tsp sea salt
1 lime, juiced

Method:
Blend ingredients until smooth, with a few specks of green.

From: rawbox

Featured Basil Recipes from Foodstand Posts!
 

Wondering how to make that inspiring post you saw on Foodstand? Here are your fellow Foodstand friends with their recipes!

Infused Basil Lime Hummus

Homemade by Tiffany
Infused Basil Lime Hummus is healthy, delicious, and easy! Serve at a party or for yourself. 🎉❤️🎄 

Recipe

Ingredients:

16 oz Container of Hummus
1 Tsp Lime Juice
1 Tsp Lime Zest
2 Cups Rinsed Fresh Basil Leaves
Method:Combine all ingredients in your food processor and run on high until the basil is puréed and the mixture is an even green. Serve with vegetables, chips, and other healthy dipping foods!

From: Great Food and Lifestyle

Blueberry Basil Mojito

Homemade by Lesley Rozycki
Whipped up this cocktail the other day | Blueberry Basil Mojito made with organic vodka (yep, even booze is trying to be healthier). Full Recipe Here 

Recipe

Takes 5 minutes, easy difficulty, makes one drink!

Ingredients:

2- 2 1/2 oz vodka 
1 1/2 oz tonic water
1 tsp honey
2 tsp turbinado sugar
4-5 fresh lemon basil leaves
Handful of blueberries (about 1/2 cup)
1 1/2 tsp balsamic vinegar 
1 lime (1/2 cut into wedges, the other 1/2 juiced)
Ice
Optional: 1 tsp chia seeds

Method:

In a highball or rocks glass, muddle the blueberries, basil, sugar, 1/2 tsp of the balsamic vinegar, and lime wedges. In a shaker filled with ice, pour the vodka, lime juice, honey, tonic water, and remaining balsamic vinegar in and shake for 30 seconds. Strain and pour into your glass. Garnish with blueberries, a slice of lime, and some chia seeds.

More Basil around Foodstand!

Basil in a salad is one of my top reasons for loving summer! Ingredients: Fresh Basil, Quinoa, Salmon, Little gem lettuce, Meyer lemon  Posted by: annefood

Our usual Sunday meal! This one is just a simple sauce… Ingredients: Balsalmic Vinegar, Black Pepper, Brown Sugar, Butter without Salt, Fresh Basil, Olive oil, Cherry tomatoes, Sea salt, Brown Rice Pasta, Garlic Cloves  Posted by: gingerandchorizo

This basil is growing in my backyard in Astoria Queens, NYC Ingredients: Fresh basil Posted by: ladydeelg

Basil Coconut Donut from @veganlunchtruck Ingredients: Fresh Basil, Coconut milk Posted by: simran

Photo Credit: Funnjali
 

YES! Flashes of red, yellow, and orange are peppering markets all over the country, and our mouths are perma-watering. It’s tomato time, and we can’t wait to stuff our faces. Whether you are stacking your sandwich or stirring up a Bloody Mary, fresh tomatoes make all the difference. But choice paralysis hits us pretty hard now that so many varieties are available. So we picked out a few of our favorites. Be on the lookout for these on your next shopping trip. 
 

5 Tomatoes you should know about

Costoluto Genovese (Heirloom)

• Taste: Intense, acidic, and tangy

• Good for: Sauces and pastes, often used as the base for any tomato dish

Brandywine (Heirloom)

• Taste: Traditionally tomato-y, tangy and sweet
• Good for: Slicing and serving raw, in a salad, with burrata, or any other dish where you want to showcase the tomato in its natural state

Cherokee Purple Tomato (Heirloom)

• Taste: Rich and sweet, with smoky undertones
• Good for: Eat raw, elevating the average BLT, or adding a richness to any pizza

San Marzano Tomato

• Taste: Low in acid, with a sweet flavor that is amplified when cooked, making them one of the most popular sauce tomatoes
• Good for: Sauces – they are a staple in Italian sauce prep!

Yellow Teardrop Cherry Tomatoes

• Taste: An overwhelming mouthful of juices bursting with flavors sweet, rich, tart and complex 
• Good for: Eating raw. Use these in place of cherry tomatoes. These pair nicely with chiles, watermelon, cucumbers, fresh nuts, avocados, zucchini and herbs.

Featured Tomato Recipes on Foodstand! 
Wondering how to make that inspiring post you saw on Foodstand? Here are your fellow Foodstand friends with their recipes!

Blueberry Power Salad

Homemade by LesleyRozycki 
A super filling and tasty Blueberry Power Salad

Recipe
This hearty recipe is perfect for a big summer meal, with a balance of savory grains, tart blueberry vinaigrette, and hearty vegetables. 

Ingredients: 
Herbs: thyme, basil, rosemary
Grains: quinoa, couscous
Spices: garlic powder, cumin, garlic, salt
Condiments: hot sauce, honey, lemon juice, olive oil, balsamic vinegar
Veggies / Fruits / more: hazelnuts, blueberries, tofu, green beans, corn, zucchini, goat cheese, chopped tomatoes, chia seeds

Method: Cook the couscous and quinoa and set aside. Bake the sweetened hazelnuts. Blend ingredients for the blueberry vinaigrette. Lightly sauté the tofu till crispy. Separately sauté the veggies and fold into the grain mixture. Pour on the vinaigrette and top with toasted tofu, goat cheese, chia seeds, and chopped tomatoes.  
Full recipe here.

Adapted from: Encyclofeedia

One-Skillet Huevos Rancheros

Homemade by Createlicious
My quick to make huevos rancheros that’s lip smackingly tasty, of course fresh eggs from a friend’s chickens are perfect for this dish. 

Recipe
Ingredients:
Asparagus,  Coriander Seed, Crimini Mushrooms, Queso Fresco Cheese, Tomatoes, Red onion, Habanero, Eggs

Method:
In a large skillet, heat oil and toast coriander seeds. Add chopped veggies and sauté until half cooked. Make wells in the mixture. Crack each egg into a small bowl and slide it gently into a well. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, covered, over medium heat, 3 to 5 minutes for slightly runny yolks.

Adapted from: Real Simple

More Tomatoes around Foodstand!

“Baking the best vine-ripe tomatoes to get all that juicy juice!” Ingredients: Tomatoes, Extra Virgin Olive Oil, Sea Salt Posted by: HealthyHarlequin

“Summer salad with cucumbers tomatoes mozzarella honey and herbs” Ingredients: Cherry tomato, fresh mozzarella Posted by: Parke5

“Bloody Mary with fresh yellow tomato juice, saffron, rosemary and a carrot. All in season now in Milan Italy.” Ingredients: Yellow tomato juice, saffron, rosemary and a carrot. Posted by: Nycdish  

ZUCCHINI!

Photo Credit: Shlangenhaut
 

Like the swiss army knife of veggies, zucchini can do pretty much anything! From cocktails to casseroles, muffins to fajitas and everything in between, zucchini can be a solid and shockingly healthy foundation to literally any dish. With more potassium than a banana and fewer calories than most things, these green fruits (YES! they are actually fruits) should be a staple in your summer eating. Oh, AND you can eat the flowers! 

• To Pick: Look for shiny, firm skin with soft stems. Softness is a sign of deterioration.
• To Grow: You can plant seeds in the ground or deep raised beds with proper drainage. It only takes 4-8 days between seeing the flower and harvesting.
• To Store: Store in a plastic bag in the refrigerator for four to five days and do not wash until you are ready to use. It will get slimy pretty quickly! 
• To Prep: You can grill, braise, bake, fry, and our favorite, you can spiralize.

Zucchini+ Sea Salt Vodka Soda 

Photo Credit: Set the Table 
 

If you ever find yourself with leftover zucchini juice (from squeezing it out of shredded zucchini, etc.), this is the perfect use of it.  Or, just go shred up some zucchini because this cocktail gives your juice cleanse a run for it’s money. 

Ingredients: 2 oz zucchini juice; 1 1/2oz vodka; 3/4 oz lemon juice; flaky sea salt; club soda

Method: Combine the zucchini juice, vodka, and lemon juice in the bottom of a cocktail glass and stir. Fill the glass with ice and top with club soda. Sprinkle with a little sea salt and serve immediately.

Adapted from: Set the Table

Featured Zucchini Recipes from Foodstand Posts! 

Wondering how to make that inspiring post you saw on Foodstand? Here are your fellow Foodstand friends with their recipes!

Homemade by JenniferEmilson 
 

Two brilliant dishes collided in one bowl. Zucchini ribbons in almond pesto surrounded by fresh celery soup. Went to Smitten Kitchen and Food52 for the recipes.

Recipe
This recipe is just for the zucchini ribbons+ almond pesto part, but you can find the celery soup part from Food 52 here!

Ingredients: 2 pounds zucchini, trimmed (about 4 zucchinis); 1/2 cup almonds, toasted; 1/4 cup grated Parmesan cheese; 1 small garlic clove, peeled and crushed; Pinch of red pepper flakes; 2 tbsp lemon juice; 1/4 tsp salt;1/3 cup olive oil

Method: Grind almonds, Parmesan, garlic and red pepper flakes in a food processor. Add the lemon juice, salt and olive oil and pulse a few times until incorporated. Peel the zucchini with a vegetable peeler or mandolin and toss the ribbons gently in dressing. 
Full recipe here.

Adapted from: The Smitten Kitchen Cookbook 

Homemade by Mokalocks
 

Sweet potato, zucchini and feta burgers with chimichurri. Recipe on my blog.

Recipe
Ingredients: 
For the Burgers: 1 kilo of sweet potatoes;2 zucchinis; 200gr feta cheese, crumbled; 2 eggs; ½ cup of pre-cooked cornmeal; ¼ cup of all-purpose flour; 3 shallots, finely chopped; Olive Oil; Salt and Pepper to taste; Panko breadcrumbs, enough to coat each burger
For the chimichurri:  2 cups of flat leaf parsley; 2 cloves of garlic, peeled and roughly chopped; 1 bird’s eye chili, chopped; 1 tbsp of dried oregano; ½ cup of olive oil; 1 tbsp of white vinegar; Juice of 2 limes; 1 tsp of salt; Pepper

Method: For the chimichurri, put all of the ingredients into a food processor and pulse. Roast the sweet potatoes in the oven, peel and mash. Grate the zucchinis.  Sauté the shallots in olive oil and add to potatoes and zucchinis, and crumble the feta in.  Add the eggs, cornmeal, flour, salt and pepper to make a burger mixture.  Make burgers by coating in Panko breadcrumbs, and cooking in olive oil in a pan. 
Full recipe here.

Adapted from: Cravings in Amsterdam

Zucchini Rounds are savory and sweet! Ingredients: Zucchini, Coconut Oil, Garlic, Maple Syrup, Tahini, Sea Salt Posted by: annefood

Zoodles! Zucchini noodles! Ingredients: Zucchini, Summer squash (zucchini)  Posted by: NiaTrition

I call it… zucchinoa Ingredients: Summer Squash (Zucchini), Quinoa Posted by: tinabeans

Arugula!

Photo Credit: Sunday Gardener
 

AKA Salad rocket to our friends in the UK- but it’s not just for salads! Arugula is a fantastic and flavorful addition to pasta dishes, sandwiches, and pizzas alike.  The taste is peppery/ mustard-y, so you can’t miss it when it’s in your dish!

Growing arugula is low-maintenance (think somewhere between pet rock and pet goldfish). The arugula seed is also one of the fastest growing seeds (you can see sprouts as early as 3 days after planting!), so it’s great for seeing quick progress or for teaching children about planting.  

Tips for growing:

• Doesn’t like to sit in water, make sure it has drainage!
• Cool weather plant, doesn’t like the heat
• Ready for harvest in 30-45 days
• Pick 1 or 2 leaves per week from each plant

Adapted from: Sunday Gardener and Burpee

Featured Arugula Recipes from Foodstand Posts! 
Wondering how to make that inspiring post you saw on Foodstand? Here are your fellow Foodstand friends with their recipes!

“Aru-cool-a Quesadilla”

Homemade by MrsXtina
Dinner for one! Quick quesadillas with fresh arugula, tomatoes, and avocado, finished with black pepper! Omnomnom!
Recipe
Estimated prep time: 10 mins, tops!

Ingredients:  2 fajita-size flour tortillas; Shredded cheddar cheese (amount to preference); 1 roma tomato, diced (half per quesadilla); 1/2 Avocado, sliced; Arugula, generously stuffed; Black pepper, as desired

Method: Heat a large frying pan to medium/high heat. Assemble in the pan and keep flipping to keep the gooeyness from adhering! Add cheese to 1/2 of each tortilla, folding over the other half (so that it looks like a half moon). Flip! Add the tomatoes and avocado slices to each “moon” and sprinkle on some black pepper. Flip again! Open to expose the melting cheese, and finish with a heap of arugula. Continue heating until both sides are crisp and the cheese has melted through. 

Gnudi with Arugula Greek Yogurt Pesto

Homemade by Mokalocks
Gnudi with arugula Greek yogurt pesto. The gnudi recipe is slightly adapted from Jamie Oliver’s Comfort Food book. The recipe is on my blog.

Recipe
Estimated prep time: about 1 hour+ overnight

Ingredients: 
For the Gnudi: 500gr Ricotta; 120gr Grated Parmesan; 1 tsp Lemon Pepper (optional); Pinch of nutmeg; Pinch of salt; 3 tbsp all-purpose flour; Semolina for rolling
For the Arugula Greek Yogurt Pesto: 125gr Arugula; 75gr Pine nuts, toasted; 50gr Grated Parmesan; 250 gr Greek Yogurt; zest of 1 lemon; Juice of 1/2 lemon; 2tbsp olive oil; Salt; Pepper

Method: For the gnudi, mix all of the ingredients in a bowl (excluding the semolina). Place some of the semolina in a large plate. Sprinkle some of the semolina on a tray as well. Grab about 1 ½ tablespoon of the ricotta mixture and roll it into a ball with your hands. Then roll it into the plate with the semolina. Once it is completely coated in the semolina, place the gnudi in the prepared tray. Repeat for all of the ricotta mixture.  Once all the gnudi are done, sprinkle more of the semolina on top and put the tray in the fridge. Leave it overnight uncovered. 

When you are ready to cook the gnudi, first make the pesto. Just place all of the ingredients in a blender or food processor and blend until smooth. To cook the gnudi, bring a large pot with water and salt to a boil. Once it is boiling, cook the gnudi in batches for 3 minutes at a time.  It is important to do it in batches because they are very delicate and can break. Once the 3 minutes are up, remove them from the water using a slotted spoon and set aside. Warm up the pesto in a pan. Then pour the pesto into the serving plates, place the gnudi on top and sprinkle some extra parmesan.

From: Cravings in Amsterdam

Kashkaval Grilled Cheese with Beef Salami and Arugula

Homemade by hillreeves
Today on hillreeves.com: this perfect grilled cheese!

Recipe
Estimated prep time: 20 mins

Ingredients: 6 ounces Kashkaval Cheese; 2 cups Arugula; 1 teaspoon Olive Oil; 4 slices Sourdough Bread; 6 slices Beef Salami; 4 Tablespoons Butter, at room temperature

Method: Get a skillet pre-heating over medium heat on your stovetop. Meanwhile, grate cheese. Quickly sautee arugula in olive oil until wilted. Remove arugula from pan and set aside. Return pan to heat. Assemble sandwiches. put one quarter of the cheese onto one slice of bread. Top with half of the arugula and then three slices of salami. Top with another quarter of the cheese, then top with a second slice of bread. Repeat for second sandwich. Press sandwiches gently together. Spread about one tablespoon of butter across the outside surface of bread (you may need a bit more–just get a thin, even coating of butter across entire slice of bread. Repeat for second sandwich and turn sandwiches into the hot skillet, butter-side-down. While sandwich is grilling, spread remaining butter over the un-buttered slice of bread, which is facing up at you in the skillet. After about three minutes (or, when bottom toast is a beautiful toasty brown), flip sandwich. Cook for another three minutes or so, until both sides of sandwich are browned and cheese is completely melted.

Remove from heat, slice each sandwich in half and serve. Serves two.

From: HillReeves.com

More Arugula around Foodstand!

The building of some Long Meadow Ranch summertime realness. Ingredients: Apricot, Arugula, Avocado, Fennel Bulb, Fig, Summer Squash (Zucchini), Sweet Yellow Corn, Prosciutto, Extra virgin olive oil, Thai Basil Location: Farmstead at Long Meadow Ranch Posted by: KatCooksLMR30

Vegetable & Poached Shrimp Fresh Spring Rolls w/ Soy Ginger Dipping Sauce #MothersDayLunch #PersonalChefService Ingredients: Arugula, Carrot, Cucumber, Fresh Basil, Ginger Root, Sesame oil, Mint, Red onion, Snow peas, Scallion, Rice Wine Vinegar, Garlic Cloves, Brown Rice Noodles Posted by: serveMEnow

The best chicken sandwich that I ever had from Cafe Luluc in Cobble Hill Brooklyn. Ingredients: Arugula, Chicken breast, French Bread (sourdough) Location: Cafe Luluc  Posted by: KOMEEDA

Of course we know we should eat our greens, but last time we ventured to the market, the ‘greens’ options were ENDLESS. With so many different shapes, sizes, variations in color, sometimes we don’t know where to start either. So we pulled together a Greens Cheat Sheet so you know which leafy bunch to reach for.

BOK CHOY

• Taste: A cross between lettuce and cabbage.
• Best eaten: The stalks can be eaten raw, but it’s best to cook (steamed or sautéed) – and cook it quickly so the stalks stay crisp and the leaves stay tender. 
• How will I know when I see it? It looks like the lovechild of celery and romaine.
• To pick: You want dark green, glossy leaves and bright white stalks.  Brown spots can mean poor storage/ flavor loss.
• To cook: Cook baby bok choy whole, chop older/ larger bok choy leaves before cooking + steamed. But cook it quickly so the stems stay crisp. 

CHARD

• Taste: The leaves taste similar to beet greens and spinach – a little bitter. The crunchy stems are slightly sweet.
• Best eaten: Cook the leaves like you would spinach and the stalks like asparagus. If juicing, de-stalk it. 
• How will I know it when I see it? Look for red/green leaves attached to brightly colored stalks.
• To pick: Look for vibrant color and unbruised leaves and stems. The leaves should be firm and not wilted. 
• To cook: It cooks quite quickly when you sauté or braise it, but you can also eat it raw. The hearty leaves can hold up well without wilting in salads like kale. Both leaves and stems are edible. 

COLLARD GREENS

• Taste: Collards have a taste similar to that of Kale but milder.
• Best eaten: You can eat raw, but most people like them lightly steamed. 
• How will I know it when I see it? They have large, nearly flat leaves.
• To pick: Look for collard greens that are bright and crisp. If you hold up a leaf, it should stay taught.
• To cook: Blanch in simmering water quickly to lessen the bitterness. They usually cook within 5 minutes. 

DANDELION GREENS

• Taste: Earthy, nutty and pleasingly bitter, similar to endive or radicchio.
• Best eaten: Raw or cooked. It retains flavor and nutritional benefits either way. Smaller, more tender greens are better eaten raw.
• How will I know it when i see it? Look for a dandelions – yes the weed — and look at the leaves around them. They are pointy and long. 
• To pick: If you are foraging, avoid areas where weed killer might be sprayed such as highways, sidewalks, and your yard. Grocery stores and markets also sell them for a safe bet. 
• To cook: You can eat them raw, steamed, boiled, sautéed or braised, but bigger greens are better for cooking because they are more tough. 

ESCAROLE

• Taste: It is almost exactly like radicchio.
• Best eaten: Escarole can be eaten raw or gently cooked – but don’t overcook.
• How will I know it when I see it? It looks a lot like romaine lettuce, with a bit lighter center.
• To pick: Look for unwilted leaves. Note the outer leaves that are darker are more bitter, so if you are looking to eat it raw, look for smaller, lighter bunches. 
• To cook: The curly leaves can trap dirt and sand- wash even more thoroughly than your other greens!

KOHLRABI GREENS

• Taste: A bit like swiss chard / collard greens – mild, with a delicious hint of bitter. 
• Best eaten: Kohlrabi greens are thick and taste best when cooked or steamed.
• How will I know it when I see it? They are attached to kohlrabi, which is one of the most unique-looking veggies, so you can’t miss it. 
• To pick: For raw eating, look for young, small and tender leaves. If you are using them right off the kohlrabi, they will likely be mature and thick – good for cooking. 
• To cook: Most greens are traditionally cooked down in a stock or flavorful broth. Be sure to separate and discard the ribs and then sauté the leaves in olive oil and garlic. 

MUSTARD GREENS

• Taste: Distinctly peppery
• Best eaten: Cook to retain color, bring out flavor, but can also be eaten raw. 
• How will I know it when I see it? They don’t all look the same. Some varieties are more frilly/ curly than others, but the frilliest dark greens are usually mustard greens.
• To pick: Unblemished and free from any yellowing or brown spots. They should look fresh and crisp and be a lively green color.
• To cook: Take advantage of their spice and add them to a neutral dish for a punch. 

SORREL

• Taste: Totally unexpected: like a tart, sour green apple.
• Best eaten: It’s an herb so you can chop it up and mix in a salad for tartness, or toss it into a cooked dish.
• How will I know it when I see it? You might mistake it for arugula or spinach! Look for a swordlike elongated and tapered shape.
• To pick: Pick fresh sorrel leaves when they are young and tender, just 4 or 5 inches tall. 
• To cook:  It is tart and acidic, and compliments creams and fats as well as meats and fish, and even adds freshness to basic potatoes. Either chop and add in raw, or add in like you would other herbs. 

TURNIP GREENS

• Taste: Turnip greens are slightly bitter, like their cousin, collard greens.
• Best eaten: Cooked – steamed, braised, or sautéed. They are a bit bitter, so not everyone likes to eat them raw. 
• How will I know it when I see it? Well, they’ll be attached to our friend, the turnip! Turnip greens give you more bang for your buck if you’re already purchasing turnips.
• To pick: Choose fresh looking, young tender deep green leaves. Look for small, healthy, firm turnip tubers. Avoid yellow, sunken, wilted, or over-matured leaves.
• To cook: Boiled the greens quickly after sprinkling with lemon juice and letting them sit for 5 minutes. 

WATERCRESS

• Taste: Watercress is known for it’s peppery spiciness.
• Best eaten: Raw as the base of a salad, or cooked in like other greens. Because of it’s spice, it’s a great addition to otherwise neutral dishes. 
• How will I know it when I see it? Look for greens with smooth, 1-inch-wide, oval-shaped leaflets arranged opposite one another with one larger leaf at the end of the stem.
• To pick: Crisp, green stems and leaves with no brown patches.
• To cook: If you do cook with it, braise or sauté it quickly, like you would kale. Cooking watercress reduces the pepperiness. 

Foodstanders and their Greens

Createlicious Winter vegetables at their best: roasted and flavored with a blend of Harissa, sesame seeds and pumpkin seeds.

uneasyrider Perfect mid-day meal. Lemon ricotta, watercress, and avocado tartine on my sprouted grain bread

gustin Dandelion garden

Beets are everywhere lately, from breakfast to salads to desserts. They are great for adding a pop of color to any dish, and are often added to recipes to bring out that deep red hue. Though red beets are the most well-known, there are also white, orange, and golden beets, with a slightly different taste.  

Some may be intimidated by fancy beet recipes, but they can also be used in very simple (and yummy!) ways, such as pre-boiled bags and pickled beets.  

And, good news- the entire plant is edible from tip to leaves. Use the greens like any other — sauté the beet greens, add them to a salad, or make beet green chips like you would make kale chips.

+ Tips for enjoying:

• Growing : Begin planting beet seeds one month before your last spring frost date, followed by a 2nd planting 2-3 weeks later.
• Picking: You want them to be very firm with a dark maroon color (for red beets).  Smaller beets tend to be sweeter and more tender.
• Storing: Beets last in the fridge for 2-3 weeks. 

Beet appétit!

Beet and Beet Green Fritters (tip to tail!)

Photo Credit: New York Times

Recipe

Ingredients: 1 bunch beets (about 1 lb), peeled and grated; Greens from 1 bunch beets, washed; 2 eggs; 1/2 cup chopped mixed herbs like fennel, dill, mint, parsley; 2 tsp ground cumin; 1 tsp ground caraway; 1 cup bread crumbs; 2 oz crumbled feta; All-purpose flour as needed and for dredging; 1/4 cup canola oil; 1/4 cup virgin olive oil; Greek yogurt or aioli for serving; salt; pepper

Method: Salt the beets generously and leave them to drain for 1 hour. Squeeze out as much liquid as you can, and transfer to a bowl. Wash the beet greens and steam for 2 mins above 1 inch of boiling water. In a large bowl, beat the eggs and add the grated beets, herbs, cumin, caraway, beet greens, bread crumbs, feta, and salt and pepper to taste. Mix well. Cover with plastic wrap and refrigerate for 1 hour or longer. Combine the oils in a large frying pan and hear until rippling.  Take up handfuls (about 1 to 2 tbsps) of beet mixture and make patties.  Fry until golden-brown. Serve with greek yogurt or aioli.

Adapted from the NY Times 

Featured Beet Recipes from Foodstand Posts! 

Wondering how to make that inspiring post you saw on Foodstand? Here are your fellow Foodstand friends with their recipes!

Homemade Beet Hummus

Homemade by nhoesterey17  Homemade beet hummus and whole wheat pita chips. A little pre-dinner snack (…so an appetizer?)

Recipe

Ingredients: 1 medium beet, cut into quarters and steamed; 1 can of chickpeas (15oz), drained and rinsed; 3 cloves garlic; 2 tbsp sunflower seeds; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tsp cumin; 1/2 tsp salt

Method: Steam the beet until easily pierced with a fork.  In a food processor, add beet, rinsed chickpeas, garlic, sunflower seeds, olive oil, lemon juice, cumin, and salt.  Pulse until smooth and well combined. Add more olive oil, or some water one tablespoon at a time to the correct consistency, if needed.  Serve and enjoy! 

Beet+ Chickpea Flour Brownies (Gluten-Free)

Homemade by Mokalocks Healthy brownies made with chickpea flour and beet puree. Still a decadent dessert but waistline friendly! The recipe is now on the blog. Link in the bio.

Recipe

Ingredients: 1 cup beet puree (about 2 cooked beets); 1 cup chickpea flour; 1/3 cup brown sugar; 6 tbsp of agave syrup; 1 tbsp of coconut oil, melted; 150gr of dark chocolate, melted; 1/4 cup plus 2 tbsp of cocoa powder; 2 tsp vanilla essence; 3 eggs; 1/3 cup of pistachios, chopped (for the topping) 

Method: Preheat oven to 350 degrees. Line a small baking dish (22cm / 9 inches) with parchment paper. Place cooked beets in a food processor and pulse until you get a puree.  Chop the dark chocolate.  Place chocolate and coconut oil in a small bowl and melt it in the microwave. Place the beet puree in a bowl.  Add the eggs and sugar and whisk until combined.  Add the chickpea flour, agave, cocoa powder, vanilla essence, and mix. Add the melted chocolate.  Mix until combined. Pour brownie batter in the baking dish, sprinkle the chopped pistachios.  Bake for 20 mins. 

Adapted from: Cravings in Amsterdam

More Beets around Foodstand!

Mokalocks Beet tartare with whipped goat cheese & a roasted strawberry vinaigrette. Recipe coming soon!

vanessamarie can’t BEET this veg sushi

JenniferEmilson I’m in love: millet and beet risotto, baby turnips, ‘cinnamon cap’ and ‘hen of the woods’ ‘shrooms, and a gooey poached egg. I am so making this risotto! Brunch

We know– you can’t contain yourself either. Strawberries hit most most markets on the east coast and in the midwest US this week and the frenzy has begun. So break out your favorite fresh strawberry recipes, plan a trip to pick your own, stock up at the market, or hunt for them on your favorite menus – in salads, desserts, cocktails, and everything in between. Before you devour these nuggets of sweetness, get to know them a bit better: 

• Wearing their hearts (or seeds) on their sleeves– Strawberries are the only fruit to have their seeds on the outside!
• Not actually a berry! Because berries have their seeds on the inside.  Who would have thunk?
• A rose by any other name- Strawberries are actually part of the rose family, and strawberry bushes do smell as sweet!
• So berry popular– Americans eat an average of 3.5 pounds of strawberries each per year. Plus, a study of nine-year-olds showed that more than half picked them as their fave fruit. 

+ Tips for enjoying:

• Picking: pinch the stem about half an inch above the fruit with your thumbnail and twist to sever.
• Storing: don’t pre-wash. Store strawberries in the fridge — single layer on a dry paper towel in an air tight container.
• Purchasing: Strawberries are on the Dirty Dozen list, meaning they absorb more pesticides than other produce. When possible, get organic strawberries that are either certified or from farms that use organic practices.

Adapted from: Food Republic and Strawberry Plants

Featured Strawberry Recipes from Foodstand Posts!

Strawberry + Coconut Pistachio Tart

eatrealfood Strawberry + Pistachio tart. Full recipe on eatrealfoodnyc.com – Homemade

Ingredients: 1 cup raw pistachios; 1/2 to 1 cup of medjool dates (depending on how sweet you like it); 1/2 cup shredded coconut; 2 tbsp coconut oil; 1/2 bucket of strawberries (give or take); big handful of fresh mint; COYO (you could whip some coconut cream if you don’t have access to COYO)

Method: Throw all of the ingredients except the COYO and the strawberries into a food processor and mix until smooth.  Press into a 9″ tart tin and transfer to the fridge.  Slice the strawberries thinly and set aside.  Pull the base out of the fridge and spread a thin layer of COYO even on the top, then add the strawberries in any design you like. You have to act pretty fast with this step though as the base will start to “melt” if it is out of the fridge for too long.  Serve with an afternoon cup of tea.

Adapted from: eatrealfood 

Strawberry + Chèvre Ice Cream

Kenanhill Strawberry + goat cheese ice cream made with local, organic ingredients. Recipe on kitchen1204.com. TGIF 🙂 #foodrevolutionday

Ingredients:1/2 lb strawberries; 1/4+ 1/8 cup honey, divided; 2 cups cream; 1 cup whole milk; 3-5 oz plain chévre (fresh goat cheese)

Method:  Remove hulls from strawberries and halve. Mash berries by either placing in a resealable plastic bag and mashing with the heel of your hand, or with a potato masher in a bowl.  Place mashed strawberries in small bowl and mix in 1/8 cup honey.  Step aside to macerate for at least 30 mins. In a medium saucepan, heat the cream and whole milk with remaining honey over medium heat. Stir until honey dissolves and mixture is almost to a boil. Remove from heat. Stir in 3-5 oz plain chévre (to taste) until melted.  Pour mixture into a shallow bowl or dish. Allow ice cream base to cool for a few mins at room temperature.  Cover both the strawberries and base and place in the fridge for at least 1-2 hours or until completely chilled. Once cooled, mix strawberries (and all the juices!) into base.  Process according to your ice cream churn’s instructions. Remove ice cream from churn and freeze for 4 hours, or until solid. Garnish with fresh strawberries, mint leaves, or balsamic glaze and serve.

Adapted from: Kitchen 1204

Strawberry Cheesecake Sponge Cake

BellyRumbles This strawberry cheesecake sponge cake is just so pretty. Recipe can be found here 

Ingredients: For sponge cake: 8 eggs, room temperature; pinch of salt; 330g caster sugar; 360g self raising flour; 120ml milk; 40g butter; For strawberry puree: 500g strawberries, chopped; 110g caster sugar; For Strawberry Cheesecake filling: 500g Philadelphia Block cream cheese, room temperature; 500ml strawberry puree; 3 tsp gelatine powder; To decorate: 300ml of whipped cream; extra strawberries and flowers

Method: This recipe requires about 3-4 hours.  Full recipe at: BellyRumbles.

Adapted from: BellyRumbles

More Strawberries around Foodstand

shannonvittoria Strawberry Rhubarb Compote – thanks @nhoesterey17 for the tip! I followed your recipe and just added a few chopped strawberries to sweeten it up!

Simran Homemade strawberry shortcake with lemon curd and tangy rhubarb compote by Chef Shanna

spotthefood Strawberry Hokkaido Milk Ice Pop