Cooking with a Wallflower - Page 107 of 139 -

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Parmesan Ranch Corn on the Cob

Fresh corn on the cob brushed with melted butter, ranch seasoning, parmesan, and paprika. This savory parmesan ranch corn on the cob is delicious and perfect for summer gatherings.

Summer means so many fresh produces. And one of my favorites, aside from peaches, nectarines, and strawberries, are fresh corn on the cob.

I almost always have corn on hand. If it’s not in season, I keep corn kernels in the freezer in case I want to add them to my soups. It gives soup a natural sweetness. Carrots do the same thing. But nothing beats fresh corn. I love the taste of it, so sweet and juicy.

Sweet corn is perfect all by itself, but with a little seasoning, the flavor of corn is enhanced. You get the savory flavor of the ranch, the creaminess of melted parmesan, the sweetness of the corn.

I love that each bite is bursting with flavor. And these are so simple to make and prepare, you’ll want them for your 4^th of July celebrations.

What will you be eating this weekend?

Very Berry Acai Bowl

Acai blended with strawberries and coconut water then topped with goji berries, blueberries, and strawberries. This very berry acai bowl is refreshing and tasty, the perfect way to start your morning.

Can you believe that it’s the end of June already? Where has all the time gone?

I feel like it was just yesterday that I announced summer arrived. And now we’re already part way through it.

The weather has been warm lately, and I want nothing but cold food to keep me feeling refresh. What better way to start your morning than with a delicious acai bowl filled with superfruits?

I absolutely love acai bowls. I’ve made so many in the past. They’re filled with nutrients and taste oh so delicious. This particular acai bowl is sweetened with strawberries and a touch tropical from the coconut water. Then it’s topped with goji berries, blueberries, and strawberries. How much more tasty can breakfast get?

Strawberry Lavender Lemonade

Lemonade infused with fresh strawberry puree and the light floral flavor of lavender. This strawberry lavender lemonade is the perfect summer beverage.

Did I mention that my latest obsession is with lavender? No? Well, now you know.

You can blame that on the Farmer’s Market. Ever since last weekend, when I brought home a bundle of lavender from the Farmer’s Market, I’ve been making lavender this and lavender that nonstop. Like, back to back to back. I’ve been playing with different ingredients to see which complements lavender well. The house smells absolutely amazing, but I think we’re all lavendered out. Yes, I know. Lavender isn’t a verb. But seriously, ask my sisters. I think we’re done with lavender for awhile.

But no worries. I’m not bombarding you with lavender everything. It’ll be a gradual thing. And I hope you’ll like the lavender recipes as much as I enjoyed creating them.

What I love most about this beverage is the subtle taste of lavender paired with sweet strawberries and tart lemonade. Who would have thought that this combination would work, right? But it really does. This is basically a strawberry lemonade with a hint of lavender. But that hint makes a huge difference.

Wallflower Weekly Finds, 20

There are so many fresh fruits to pick from at the Farmer’s Market. Sweet yellow peaches are my favorite find this week. I love the bright vibrant colors, don’t you?

Farmer’s Market Vegetable Noodle Soup

Delicious soup filled with zucchini noodles, summer squash noodles, tomatoes, carrots, onions, and corn. This Farmer’s Market Vegetable Noodle Soup is filled with fresh ingredients bought straight from the Farmer’s Market.

Summer is when I’m absolutely obsessed with seasonal vegetables and fruits. So during my recent splurge at the Farmer’s Market, I decided to utilize all the ingredients I bought and turn it into a tasty soup.

I love vegetable soup because not only is it healthy, but it’s super easy to make. You only need one pot to make this soup so there aren’t too many dishes to wash up afterwards. Perfect since California is still in the middle of its four year drought.

This soup is both vegan and gluten free since the noodles are made completely from zucchini and summer squash. I used this spiralizer to make the noodles, but you can use a large grater or mandolin. You don’t even have to make them noodle-like. =)

Lavender Shortbread Cookies

Fresh lavender blossoms grounded and baked into shortbread cookies. These lavender shortbread cookies are delicious and perfect with tea.

I love summer when so many fruits and vegetables are in season. My sister and I went to the Farmer’s Market to buy a few items and ended up with a lot more than we planned. Does that happen to you too?

What I also love is the array of fresh flowers. So many pretty flowers, bright and fully blooming. We decided to buy a bunch of fresh lavenders for the aromatherapy. With my sisters studying for midterms, we thought we could use a little calm in the house. The vendor told me when I asked, that these lavenders were culinary quality, which means I could use them to make drinks and bake.

You know what that means =)

The first of very likely many recipes to come, at least until the lavender blossoms are gone, is this: lavender shortbread cookies.

I love that these shortbread cookies are buttery, slightly sweet, and lightly aromatic from the lavenders. Just the tiniest hint of lavender because too much would probably remind you of a bottle of air freshener. These cookies are delicate, buttery, and perfect for those afternoon tea parties.

This recipe make about 15-18 cookies. It really depends on how you roll them out and how big you cut them. As you can see, I totally fail at cutting straight equal cookies. But my cookie cutter is way too big for this batch so I had to make do with cutting them into imperfect rectangles.

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Recommendations Wallflower Weekly Faves

Wallflower Weekly Finds, 19

Look at these tomatoes! They’re so perfect for salads!

Poached Eggs with Roasted Vegetables over Smashed Tater Tots

Poached eggs and roasted vegetables topped with salsa over smashed tater tots. Served with a side of sausage and sliced avocado, these poached eggs over smashed tater tots are the ultimate breakfast.

Oh my god. This has to be the ultimate breakfast, and it’s just in time for Father’s Day.

A couple weeks ago, Casper, a mattress company which creates body conforming memory foam mattresses, has been putting an emphasis on creating breakfast in bed recipes for Father’s Day. The theme is a manly breakfast in bed. I thought it would be a fun challenge to take on. When I think of “manly” breakfasts, I think of eggs, meat, and potatoes. Which are all included in this recipe.

Just picture smashed tater tots topped with roasted vegetables and poached eggs. Cut into the poached eggs and the yolk will ooze out. Sliced sausage and avocados on the side complete the hearty breakfast. You can also add bacon if you prefer that. How amazing does that sound? Of course, you can always take away the sausage for a meatless version.

What are you doing for Father’s Day?

Life of a Wallflower, 25 – Chris Milano’s Foodie Adventures

It’s summerrr, and if you’re planning a trip to SF, or if you’re a local looking for something different to do, I highly recommend Chris Milano’s Foodie Adventures.

As part of my office’s team building enrichment activities, we decided to go on a food tour of the Mission District. I’ve always known that the Mission is filled with history, culture, and amazing food, but it’s on the other side of the city, and I never really had reason to venture that far. This food tour gave me a chance to try a little of everything, especially those little stores that I’m almost sure I’d miss if I were to go explore on my own.

Our tour guide, Chris, is a Bay Area native who used to work as a NFL executive and has competed on the Food Network. Throughout the tour, you can hear his enthusiasm as well as feel the genuineness of his love for this neighborhood and his job.

This food tour included seven stops.

Eggplant and Mushroom Stir Fry with Black Bean Sauce

Sliced Japanese eggplant stir fried with white beech mushrooms, red bell peppers, and fresh basil in a delicious black bean sauce. This eggplant and mushroom stir fry with black bean sauce is an easy to make variation to classic Chinese entrees.

One of my sister’s favorite dishes whenever we order takeout from Chinese restaurants is eggplant stir fry. We love that the eggplant soaks in the flavor, that its texture is different from other vegetables.

Not everyone loves eggplant, and that’s okay. Because this is a stir fry, you can practically add whatever vegetable or meat as a substitute. I suggest broccoli.

I feel eggplant doesn’t get as much attention as other vegetables, but they’re filled with a ton of nutrients and considered healthy. The skin of the eggplant contains an antioxidant that protects our cells from damage. Plus, in general, they’re low in calories and sodium and are great for weight loss. Of course, that depends on how you use eggplants.

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