Tag Archives: green onions

Catfish with Core Sauté

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Katie:  This was another simple, delicious pescatarian meal!  Adapted from this recipe from Cooking Light, we sautéed catfish sprinkled with chili powder and topped it with sautéed corn, fresh green onions, and lime juice.  It was a nice combination of flavors and a great meal for a summer evening!

Tilapia with Sauteed Tomatoes and Pesto

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Katie:  Although it was a hot day, I had fun picking basil and making pesto at Pesto Fest!  I’ve used some of the pesto to make quesadillas (with tomatoes & Parmesan cheese), as a spread mixed with plain yogurt for wraps, and froze the rest. 

For this meal, Ken poached the tilapia in some white wine.  The pesto topping was made by sauteing tomatoes and green onions and adding pesto.  It was a delicious meal completed with a side of steamed green beans! 

CSA Salad with Homemade Berry Dressing

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Katie:  We’ve been getting a lot of greens in the CSA this summer!  To change it up, berries were the perfect addition to this salad.  The salad included mixed greens and green onions from the CSA, sugar pea pods from the farmer’s market, blackberries, and blueberries.  Then, I made a dressing by blending together some berries, white wine vinegar, salt, and pepper.  It was a delicious salad for a hot summer day!

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Corn Fritters with Roasted Tomatoes and Lime Aioli

Katie:  After using fresh corn in soups and salads this summer, I was curious to try using it in a different type of dish.  I found this recipe from Cooking Light for Corn Fritters with Roasted Tomatoes and Lime Aioli, which sounded really good.  Roasting the tomatoes took awhile, and the kitchen got pretty warm cooking the fritters, but they turned out great!  They consisted of a corn fritter seasoned with green onions, topped with an oven-roasted tomato, a piece of spinach (instead of the arugula recommended in the recipe), repeated layers of these toppings, topped with a piece of prosciutto and a little dollop of lime aioli (mayonnaise/lime sauce).  The combination of flavors that the layers provided worked well together.  I made the fritters a little larger than recommended, so that they were filling enough for a meal.  These could be served for dinner with soup or salad (we had them with Fresh Pea Soup), as a fancy appetizer, or as part of a brunch buffet.

Cooking the corn fritters

Beginning the layers

Adding the final touch