Side Dishes

Mexican Street Corn

Thursday, April 27th, 2017

sarahs-mexican-cornRecipe courtesy of Sarah Yates and sunshinesweetcorn.com

Serves: 12

Ingredients:

12 ears of Dandy ® Sweet Corn

1 cup of cashews (soaked)

1/3 cup fresh lime juice

3 Tablespoons coconut milk

1/8 teaspoon sea salt

1/4 cup water

1/2 bunch chopped fresh cilantro

Directions:

Preheat grill to medium/low heat.

Remove husks and silk from corn, leaving a bit of the stalks to hold onto when eating.

Prepare lime crema by combining cashews (drained) with lime juice, coconut milk, salt and water. Blend until creamy. Add additional water, one tablespoon at a time, if needed.

Grill corn over medium heat, turning often until cooked through and slightly charred.

Drizzle corn with crema and sprinkle generously with cilantro. Enjoy!

 

Harissa-Spiced Radish and Carrot Lentil Salad

Wednesday, April 19th, 2017

harissa spiced radish and carrot lentil salad-012 copyThis lively lunch salad also makes a stunning salad for dinner or brunch. Radishes are absolutely delicious when they are roasted, it brings out their sweetness and tames their peppery finish.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serves: 2

 

Ingredients:

1 pkg (85 g) Dandy® Ready To Eat Radishes, halved

2 carrots, chopped

3 tbsp olive oil, divided

1 tsp prepared harissa paste

1/2 tsp each salt and pepper, divided

1 can (19 oz) lentils, drained and rinsed

4 stalks Dandy® celery, with leaves, chopped

1/2 small red onion, thinly sliced

3 tbsp finely chopped fresh parsley, divided

2 tsp finely chopped fresh dill

3 tbsp lemon juice

2 tbsp tahini paste

1 clove garlic, minced

1/4 tsp paprika

1/3 cup crumbled feta cheese

 

Directions:

Preheat oven to 425˚F. Toss together radishes, carrots, 2 tbsp olive oil, harissa paste and half each salt and pepper. Arrange in single layer on parchment paper–lined baking sheet; bake for 25 to 30 minutes or until tender. Let cool to room temperature.

Toss together roasted vegetables, lentils, celery, red onion, 2 tbsp parsley and dill. Arrange in serving dish.

Whisk together lemon juice, tahini paste and 2 tbsp water until smooth. Whisk in remaining oil, garlic, paprika and remaining salt and pepper; drizzle over salad. Sprinkle feta and remaining parsley over salad.

 

Tips:

  • Harissa is a fiery North African chili paste flavored with cumin and coriander. You can find it in the international aisle in your grocery store, specialty food shops or it can be ordered online.
  • Serve with warm pita bread if desired.

Meyer Lemon Sweet Potato Puree

Monday, November 21st, 2016

meyer-lemon-sweet-potato-pureeRecipe by Chef Todd Fisher

Ingredients:

2 pounds of sweet potatoes

¼ cup salted butter

½ cup cream cheese

2 tsp. Kosher salt

2 Tbsp. brown sugar

1 Dandy® Meyer Lemon; zest and juice

Dash of cayenne pepper

 

Directions:
Preheat oven to 400 degrees F. Pierce each sweet potato twice with a fork and place in an oven proof baking dish. Bake for 1 hour until soft. Remove from oven, once cooked. Let cool and peel skin off potatoes. Place in a food processor with the butter and cream cheese. Puree until smooth, and then add salt, brown sugar, lemon zest and cayenne pepper. Puree for another minute until smooth and well combined. Serve hot with your holiday favorites.

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Meyer Lemon Poppy Seed Green Beans

Monday, November 21st, 2016

photo-meyer-lemon-poppy-seed-green-beansRecipe by Chef Todd Fisher

Ingredients:

1 ½  pounds green beans

2 Dandy® Meyer lemons; zest and juice

1 small yellow onion; chopped

2 Tbsp. poppy seeds

2 Tbsp. honey

2 Tbsp. olive oil

½ tsp. dried thyme

½ tsp. black pepper

1 tsp. Kosher salt

 

Directions:

Preheat oven to 425 degrees F. In a large bowl, toss the green beans with the zest and juice of the Dandy® Meyer lemons. Mix until combined then add in the onion, poppy seeds, honey, olive oil, thyme, salt and pepper. Mix until green beans are coated then place on baking sheet to bake in oven for 15-20 minutes. Serve hot with other holiday favorites.

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