Spicy Barbecued Shrimp, Quinoa and Fresh Corn with Scallions

by Jennifer

Both of these recipes are family favorites. The shrimp are spicy, so consider decreasing the chile paste if you’re making this for those who prefer less heat.  Any leftover sauce can be refrigerated for future use with chicken, fish, or tofu.  Serves 4 – 6.

Spicy Barbecued Shrimp – from Cooking Light

  • 2 lbs large shrimp, peeled and deveined
  • 1 cup sliced scallions
  • 1 cup ketchup
  • 1/2 cup molasses
  • 1/4 cup water
  • 1/4 cup low-sodium soy sauce
  • 4 tsp sesame oil
  • 2 – 4 tsp chile paste with garlic
  • 4 garlic cloves, chopped

Combine scallions through garlic in a large bowl;

add shrimp and marinate in the refrigerator for at least 15 minutes and up to 2 hours.  Prepare grill.

Thread shrimp on skewers and

grill 3 minutes per side, or until done.  While shrimp are grilling,

pour reserved marinade into a saucepan and boil for 2 minutes;  simmer until shrimp are ready to serve.   Serve shrimp with barbecue sauce on the side.

Quinoa and Fresh Corn with Scallions – from Vegetarian Cooking for Everyone by Deborah Madison

  • 2 cups water
  • 1/2 tsp salt
  • 1 cup quinoa
  • 1 TBS unsalted butter or ghee
  • kernels from 3 large ears of corn
  • 1/2 cup sliced scallions, whites and some of the greens
  • salt and freshly ground black pepper to taste
  • 1/3 cup shredded Cheddar cheese

Bring 2 cups water and 1/2 tsp salt to a boil in a medium pot;  add quinoa, cover, lower heat to simmer and let cook for 15 minutes.

Turn off heat and let quinoa sit, covered, for 5 minutes;  fluff with a fork.  Meanwhile, melt butter or ghee in a skillet over medium-high heat.

Add corn and scallions and cook, stirring frequently, for 3 minutes.

Season with salt and pepper, then stir into the quinoa.  Serve quinoa sprinkled with cheese.

Corn Chowder with Crab and Avocado

by Jennifer

This chowder recipe comes from my friend, Laura;  I added the crab and avocado on top.  For anyone averse to either of those, you could sprinkle some finely chopped chives on top.  I served this with a mixed salad and challah.  Serves 4.

  • 2 TBS unsalted butter
  • 1 large onion, chopped
  • 1 red pepper, chopped
  • 1/2 cup finely chopped celery
  • 4 cups fresh or frozen corn (if fresh, cut kernels off cobs vertically into a bowl)
  • 1 TBS chopped fresh basil (or 1/2 tsp dried)
  • 1 tsp kosher salt
  • freshly ground black pepper to taste
  • 1 cup vegetable broth
  • 1 13.5-oz can light coconut milk
  • 8 oz lump crab meat, drained and picked through
  • 1 avocado, cubed

Melt butter in a large pot over medium heat.  Add onions, peppers and celery and cook, stirring occasionally, until vegetables start to become tender, about 5 – 7 minutes.

Add corn, basil, salt and pepper and continue to cook, stirring often, for another 10 minutes.

Add broth and coconut milk, simmering and stirring frequently, for 10 minutes.

Puree half the soup, either with an immersion blender, or by ladling out half of the vegetables and broth and pureeing in a blender, then returning pureed soup to the pot.

Divide soup among 4 bowls, then divide crab and avocado, sprinkling on top.

Fresh Corn and Pepper Jack Pizza, Cucumber and Melon Salad with Pepper and Lime

by Jennifer

While I’m a huge fan of grilling pizzas, it was raining tonight and I decided to use the pizza stone in the oven.  Preheat the oven and stone to 450 degrees for at least 30 minutes before you bake the pizza;  keep the oven on to make the S’more Pizza for dessert.  FYI, margaritas went well with the spicy pizza!  This makes one 12” pizza (I made another 12” cheese pizza for my kids, though my oldest preferred this one) and with the salad will serve 4.

Fresh Corn and Pepper Jack Pizza

  • corn kernels from 3 – 4 ears corn (hold corn vertically in a bowl, and cut off the kernels from all sides down into the bowl)
  • 1 large onion, chopped
  • 1 TBS olive oil
  • salt and freshly ground black pepper
  • Garlic Oil (a bunch of garlic, chopped, covered generously with olive oil, keeps in fridge)
  • 2 cups shredded Pepper Jack cheese
  • 11 oz pizza dough
  • Cornmeal for pizza paddle
  • 2 TBS roughly chopped cilantro

In a large skillet over medium heat, saute the onions in the olive oil for 5 minutes;  add the corn and saute for another 3 minutes, seasoning with salt and pepper.

Roll out the pizza dough to a 12” circle, and place on a pizza paddle or inverted baking sheet sprinkled with cornmeal. Brush dough generously with Garlic Oil.

Top dough with corn mixture.

Sprinkle cheese on top, then slide pizza onto hot pizza stone and bake for 10 minutes, or until crust is golden on the bottom and cheese is melted and golden on top.

Before serving sprinkle with cilantro.

Cucumber and Melon Salad with Pepper and Lime – adapted from Deborah Madison’s Vegetarian Cooking for Everyone

  • 3 large cucumbers, seeded, quartered lengthwise and sliced into bite-size pieces
  • 1 cantaloupe, seeded and cut into bite-size pieces
  • juice of 2 limes
  • salt and freshly ground black pepper

Combine all ingredients and let sit at room temperature for 10 minutes before serving.

Black Bean and Corn Pizza

By Ira,

This is a very easy weeknight meal. You can use store bought salsa and top it with the beans and corn, and while the pizza is cooking, you can quickly mix the salad.

Serves 4-6 – Adapted from Eating Well

  • 1/2 – 3/4 cup salsa
  • 1 cup canned black beans, rinsed
  • 1 cup fresh (about 2 ears) or frozen corn kernels
  • 3 green onions, diced
  • 1 teaspoon cumin
  • 1 pound prepared or store-bought pizza dough
  • 1/2 – 1 cup shredded or torn mozzarella
  • salt and pepper


  • 1 head Romaine lettuce, diced
  • Rest of the canned black beans
  • 2 green onions, diced
  • 1 avocado, diced
  • juice from 1/2 lime
  • 1/2 teaspoon cumin
  • 1 tablespoon olive oil
  • salt and pepper

Preheat oven to 450F.

In a medium bowl, combine the black beans, corn, green onions, cumin, salt and pepper to taste. Set aside.

Stretch out the dough to a round or a rectangle.

Spread the salsa on top. Depending on the thickness of the salsa you have, you can use 1/2 cup or 3/4 cup.

Spread the black bean mixture on top,

followed by the mozzarella.

Place in the oven and cook for 6-10 minutes.

Meanwhile, prepare the salad by mixing all the ingredients together.

Black Bean, Corn and Zucchini Enchiladas, with a Romaine, Cilantro and Avocado Salad

by Jennifer

I think this recipe came from Cooking Light (I adapted the sauce a bit), but wherever it came from, it’s great.  Like Mexican-style comfort food great.  You need to make the Enchilada Sauce first, either right before, earlier in the day, or even the night before.  Serves 4 – 6.

Enchilada Sauce:

  • 1 TBS neutral oil (I used grapeseed)
  • 1 red onion, finely chopped
  • 2 garlic cloves, chopped
  • 1/2 cup water
  • 1 TBS chili powder
  • 1 TBS honey
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 26 – 28 oz. tomato puree or sauce

Heat oil in a large skillet over medium heat.

Add onions and garlic and cook, stirring occasionally, until onion is tender, about 5 minutes.

Add remaining ingredients, reduce heat to low, and simmer for 30 minutes.


  • 1 TBS neutral oil (grapeseed again)
  • 1 medium – large zucchini, finely chopped
  • 10 oz. package frozen corn
  • 15 oz. can black beans, rinsed and drained
  • 8 8-inch whole wheat tortillas
  • 8 oz. shredded reduced-fat cheddar cheese

Preheat oven to 350 degrees.  Heat oil in a large skillet over medium heat;  add zucchini and corn and cook, stirring occasionally, for 5 minutes.

Remove from heat and stir in black beans.

Coat a 13 x 9” pan with cooking spray, then spread 1 cup of Enchilada Sauce over bottom of pan.

Take a tortilla, arrange 1/2 cup filling down the middle of the tortilla, and sprinkle with 2 TBS cheese.  Fold left side of tortilla over filling, then right side, and place seam-side down on one end of the pan.

Continue with remaining tortillas and filling until pan is filled.

Pour remaining sauce over enchiladas, then sprinkle with remaining cheese.  Tent foil over pan, sealing at edges (so foil doesn’t stick to cheese),

and bake for 30 minutes.

Romaine, Cilantro and Avocado Salad – serves 4

  • 10 oz. package pre-washed romaine lettuce
  • 1 cup roughly chopped cilantro
  • 1 avocado, chopped
  • 1/2 pint cherry or grape tomatoes, sliced in half
  • 1 TBS extra-virgin olive oil
  • juice of 1/2 lime
  • salt and freshly ground black pepper to taste

Whisk together oil, lime juice, salt and pepper.

Combine lettuce, cilantro, avocado and tomatoes in a serving bowl;  add dressing and toss to coat.

Grilled Corn, Black Bean, and Mango Salad with Avocado Pizza

by Jennifer

The salad recipe, adapted from Cooking Light (I think), is very good but spicy, so tone down or omit the chipotle chile in adobo sauce if you’re not a fan of spicy food.  The pizza recipe was passed on to me from my friend Andy.  This dinner serves 4.

Grilled Corn, Black Bean, and Mango Salad

  • 4 ears of corn, husks and silk removed
  • 1 Vidalia onion, sliced
  • 1 red pepper, cut into 4 pieces
  • 3 mangoes, cubed
  • 1 can black beans, rinsed and drained
  • 1 TBS olive oil
  • juice of 1 lime
  • 3 TBS chopped cilantro
  • salt to taste
  • 1/2 canned chipotle chile in adobo sauce, chopped
  • 7 – 8 cups salad greens

Prepare grill.  Grill corn, onion slices and red pepper for 10 minutes, flipping onions and peppers over halfway through, and rotating the corn once or twice.  Remove from grill and let cool.  Meanwhile, combine mango through chipotle chile in a large bowl.  Chop onions and peppers;  holding each corn cob perpendicular to a cutting board or bowl, cut off the kernels, adding kernels, with onions and peppers, to the bowl.

Toss well.  To serve, divide salad greens among four plates and top with corn and bean mixture.

Avocado Pizza

To make garlic oil, combine a good amount of olive oil and a few chopped garlic cloves in a small saucepan and warm over medium-low heat for about 5 minutes.  Keep what you don’t use in the fridge for another pizza, garlic bread, salad dressing, or pasta.  Feel free to cook your pizza on a pizza stone in a 450 – 500 degree oven (brush with garlic oil first, then cook crust), or use a pre-baked crust (brush with garlic oil before warming).

  • 11 oz. pizza dough, store-bought or homemade
  • garlic oil
  • 2 TBS chopped jalapeno
  • 2 TBS chopped cilantro
  • 1 large shallot, chopped
  • juice of 1 lime
  • salt and freshly ground pepper to taste
  • 2 avocados, thinly sliced

Prepare grill.  Combine jalapeno through pepper in a medium-size bowl and let sit for 10 minutes.  Roll out pizza dough on a lightly floured surface to about 14” across.  Place dough on a cornmeal dusted paddle and slide dough onto grill.  Cook about 3 – 4 minutes, or until it’s puffed and there are grill marks on the bottom.  Slide crust back onto paddle, flip it over so the grill marks are on top, brush with garlic oil and slide back on the grill for another 2 – 3 minutes.

Add avocado to jalapeno mixture, toss gently,

then scatter mixture over pizza crust, slice and serve.

Raspberry Corn Muffins

by Jennifer

This recipe is adapted from Still Life with Menu by Mollie Katzen.

  • 1 cup corn meal (if you have corn flour, substitute it for the corn meal for a lighter muffin)
  • 1 cup white whole wheat flour
  • 1/2 tsp salt
  • 1/2 cup packed brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • zest of one orange
  • 1 large egg
  • 4 TBS melted unsalted butter
  • 1/2 cup nonfat plain Greek yogurt (or sour cream)
  • 1/2 cup orange juice
  • 1 cup raspberries, fresh or frozen (if frozen, defrost first and drain any liquid before adding

Preheat oven to 425.  Coat a muffin tin with cooking spray.  In a large bowl, whisk together corn meal, flour, salt, brown sugar, baking powder, baking soda and orange zest (sorry, don’t seem to have a photo of this step!).

In another smaller bowl, whisk together melted butter, orange juice, yogurt and egg.  Stir wet ingredients into dry ingredients until just combined.

Gently fold in raspberries.

Divide batter among muffin cups.  Place in oven and immediately lower oven temperature to 400.

Bake for 18 – 20 minutes, or until golden brown and a toothpick inserted in the center of the largest muffin comes out clean.

Roasted Poblano Pepper and Corn Quesadillas with Citrus-Jicama Salad

Roasted Poblano Pepper and Corn Quesadillas with Citrus-Jicama Salad

by Jennifer

This is an quick and easy dinner to put together for a weeknight.  If any family members don’t like (mildly) spicy food, or are “selective” (positive spin on picky), as some of my children are, you can make them plain cheese or cheese and bean quesadillas.  If you like, you can add a can of rinsed and drained pinto or black beans to the filling for added protein.  The poblano peppers can be roasted up to a day in advance;  the filling can be made earlier in the day as well.

Makes 6 quesadillas, serving 4 – 6.

Roasted Poblano Pepper and Corn Quesadillas

  • 2 poblano peppers
  • 1 TBS olive oil
  • 1 red onion, quartered and thinly sliced
  • 1 1/2 cups frozen corn
  • 3/4 tsp ground cumin
  • 1/2 cup chopped cilantro
  • freshly ground black pepper to taste
  • 6 8” whole wheat tortillas (I like Joseph’s Flax, Oat Bran and Whole Wheat Tortillas)
  • 8 oz. shredded low-fat Monterey Jack or Mexican cheese blend
  • peanut oil for griddle

Broil poblano peppers, turning occasionally, until all sides are blistered and blackened;  place immediately in a ziplock bag and seal to let the steam loosen the skin.  When cool enough to handle, peel, rinse out seeds, and cut into thin strips.

Heat oil in a 12” heavy skillet over medium heat.  Add onions and saute, stirring occasionally, until tender and beginning to brown, about 8 – 9 minutes.

Add corn and cumin;  cook, stirring occasionally, for 3 – 4 minutes.

Add poblano peppers and pepper to taste, cooking until peppers are heated through.

Remove from heat and stir in cilantro.

Heat griddle over medium heat;  brush with peanut oil.

Place about 1/2 cup filling over half of a tortilla;  sprinkle with cheese and fold over to make a semi-circle.

Cook on griddle for 3 – 5 minutes, or until under-side is browned;

flip carefully and cook second side until browned, another 3 – 4 minutes.

Cut into wedges before serving.  (You can keep cooked quesadillas warm in a low oven until they’re all finished and ready to serve.)

Citrus and Jicama Salad – adapted from Cooking Light

by Jennifer

This slightly sweet salad is a cooling contrast to the mildly spicy quesadillas.   If you can’t find jicama, use radishes, about 6, instead.

Serves 4 – 6.

  • 2 navel oranges
  • 1 grapefruit
  • 1/2 jicama, peeled and chopped
  • zest and juice from 1 lime
  • 3 TBS non-fat plain Greek yogurt
  • freshly ground black pepper to taste
  • 5 oz. bag Romaine lettuce
  • 2 – 3 TBS chopped cilantro
  • 2 TBS pepitas, unsalted pumpkinseed kernels, toasted (350 oven, toast until you hear them start to pop, then remove to cool)

Slice off peels from the oranges and grapefruit, reserving peels from one orange and the grapefruit.

Cut the citrus into bite-size pieces and place in a salad bowl with the jicama.

Squeeze the juice from the citrus peels into a small bowl;  add the lime zest and juice, yogurt and pepper and whisk to combine.

Toss together the citrus, jicama, Romaine lettuce and cilantro;

add dressing and toss to combine.  Serve sprinkled with the toasted pepitas.

Rainbow Stir-fry over Brown Rice

By Jennifer

Rainbow Stir-fry over Brown Rice

This is an adaptation of a recipe from Vegetarian Times magazine.  I don’t know about your grocery store, but it was impossible to find a tiny head of purple cabbage…I’m left with a gallon-sized Ziplock bag full of thinly sliced cabbage in my fridge.  I’m planning on stir-frying it, along with some garlic, scallions, the left-over edamame and some store-bought stir-fry sauce, for a quick weekend lunch one of these weeks….

Serves 4 adults.

  • 3 TBS orange juice
  • 2 TBS hoisin sauce
  • 1 TBS low-sodium soy or tamari sauce
  • 1/2 tsp. chile-garlic sauce
  • 2 tsp toasted sesame oil
  • 2 tsp peanut oil
  • 10 oz. frozen organic green beans
  • 2 cups thinly sliced purple cabbage
  • 1 15-oz. can baby corn, rinsed and drained
  • 1 8-oz. can sliced water chestnuts, rinsed and drained
  • 1 red pepper, thinly sliced
  • 1 cup frozen, shelled edamame
  • 4 scallions, chopped
  • Brown rice

Get the rice cooking, ideally in a rice cooker or steamer.

Ingredients at the ready

Combining sauce ingredients

In a small bowl whisk together the orange juice through sesame oil.

Vegetables ready to stir-fry

Have all of the veggies ready to go in a bowl, save for the green beans which go in first, and the scallions which will go in at the end.

Start with green beans in the wok

Heat the peanut oil in a wok over medium-high heat.  When a drop of water flicked into the pan sizzles, add the green beans.  Stir-fry for a few minutes, then add 3 TBS water and stir-fry for a couple more minutes.

Add the rest of the vegetables

Add the remaining vegetables except for the scallions, stir-frying for another 4 – 5 minutes.

Adding sauce to stir-fry

Add the sauce and scallions, tossing the vegetable mixture to coat it well.  After another minute or so, when everything’s good and hot and bubbly, serve it over the brown rice.

Steaming hot stir-fry is ready!