Summer Veggie Rice Bowl

I made this recipe from Cooking Light for dinner tonight and it was quick, easy and tasty.   I didn't add edamame but otherwise followed the recipe.  It is a good way to use up summer produce (zucchini!) and I used basil from my "garden".  I used frozen brown rice which made it really easy.  I think the lack of edamame made it a little over dressed in the end.  I think I will cut back on the lemon juice and oil when I make it again.  It would also be good cold, or served as a side dish instead of a main.  Lastly, two of us ate the whole recipe for dinner, although it says it serves four.

No-Cream Creamy Corn Soup with Chipotle-Lime Topping

I've been waiting to make this recipe for awhile, and finally corn is in season again so I jumped at the chance! Like most white women, I love a good farmer's market, and I was happy to buy the corn for this soup from the Santa Monica Farmer's Market, as the recipe comes from the cookbook of the same name.

It was messy. I tried using the grater and was discouraged, so I cut the kernels off of two ears. Then I went back to the grater, and it really made a huge difference.

The result was awesome though, and other than grating the corn, the recipe is super easy. I would be careful with the onion choice though, mine might have been a bit too big. I blended the soup and the topping and it was an awesome combo. I used canned chipotle's, and the topping was fairly spicy, so keep that in mind. Overall a great soup I hope to make again!

Arugula, Corn and Tomato Salad w Shaved Parmesan

I made this salad on the 4th of July, and everyone seemed to like it. I'm not in love with an all-arugula salad, so I did half spinach, half arugula. Since I'm also not in love with Parmesan, next time I'll try another dry, salty cheese and see what happens. This salad is simple but great!