We are experiencing an unseasonably early and hot summer here in Portland with temperatures soaring above 100 degrees in June! In the past we always had to wait until the fourth of July for real summer but it seems like this warming trend is sticking around. Though triple digit weather is too hot for pale Scandinavians like me I have been enjoying the abundance of early fruits and vegetables from the farmers market. This summer corn salad is so light and flavorful and takes minutes to throw together so it’s a perfect side to bring to a barbecue or to serve alongside a simple summer grilled main. I also love the leftovers for lunch when topped with a little extra protein (grilled chicken is usually my go-to). Or you could swap the feta for avocado and make an awesome vegan salad! Perfect for those days when it’s just too hot to cook.
4 ears of corn off the cob*
1 cucumber, diced
1 cup of cherry tomatoes, sliced in half or quartered depending on size
1/4 red onion, diced
handful of mint and basil, shredded
2 teaspoons champagne vinegar
a few tablespoons of olive oil
salt to taste
4 oz feta, crumbled
In a large bowl combine the corn, cucumber, cherry tomatoes, red onion, mint and basil. Add the vinegar + olive oil and toss well. Season with salt to taste. Crumble the feta on top and chill before serving.
*I have found the easiest way to take corn off the cob is to hold the corn by the stalk over a bowl and scrape the kernels off with a very sharp knife.
Dutch babies are one of my favorite breakfasts to make on slow weekend mornings. They are so simple to throw together but do take a little time to make. It has been a typical grey and gloomy late winter here in Portland so some bright lemon and fresh berries were in order. I have been trying to perfect a gluten free dutch baby recipe and I think this is it! I’ve found that the secret to a light and airy dutch baby is having the eggs and milk at room temperature and getting the pan nice and hot before adding the batter. The finished pancake is puffed and golden brown with a slightly crunchy exterior and a smooth and custardy center. A sprinkle of juicy blueberries and a squeeze of lemon at the end is a delicious finishing touch!
3 tablespoons butter
3 large eggs at room temperature
2/3 cup whole milk at room temperature
1/2 cup gluten free flour blend (the kind that already contains xanthan gum)
2 tablespoons sugar
pinch of salt
1/2 cup fresh blueberries
lemon wedges and powdered sugar for serving
Preheat oven to 450 degrees fahrenheit and insert a 10″ cast iron pan to get it nice and hot. While the pan is heating whisk together the eggs and milk, then add the flour, sugar and salt and blend until very smooth. Turn the oven temperature down to 375 degrees fahrenheit and throw the butter into the hot pan and let it melt until it is slightly browned. Remove the pan from the oven swirl the butter around to fully coat the bottom and sides of the pan, then pour in the batter. Sprinkle the blueberries on top and pop the pan back in the oven to bake the pancake for 25-30 minutes, until puffed and golden brown. Sift with powdered sugar and serve with a squeeze of lemon.
What could be better to wake up to than the scent of cinnamon, pears and freshly brewed coffee? This crumbly streusel topped coffee cake would be perfect to whip up on Christmas morning to eat while opening presents but is also simple enough to throw together when you have company stopping by. The pears keep the cake super moist and it is springy and light enough to fool all your gluten-eating friends. Finding the right flour blend to use in GF baking is so important, I really love this one. Plus anything with a streusel topping instantly wins, you can never go wrong with butter and sugar.
Makes 9 Squares
1 1/2 cups gluten free flour
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup melted butter
2 large eggs
1/2 cup milk
2 teaspoons vanilla extract
1 large pear, peeled and chopped
For Streusel Topping
2/3 cup gluten free flour
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon cardamom
6 tablespoons cold butter
Preheat oven to 375 degrees fahrenheit. In a large bowl mix 1 1/2 cups flour, xanthan gum, baking soda, salt and granulated sugar. Add the melted butter, eggs, milk and vanilla extract and stir until combined. Fold in chopped pears and pour into a greased 8×8″ baking pan.
In a separate bowl combine 2/3 cup flour, brown sugar, cinnamon and cardamom. Add cold butter and cut into the flour mixture using a pastry cutter or two forks until the butter is the size of small peas. Bake for 30-40 minutes until center is puffed and a toothpick comes out clean. Let cool for 15 minutes before cutting into squares.