Mexican Street Corn Pasta Salad

Our family has enjoyed this salad quite a few times over the summer! It’s sweet, salty, creamy, and just delicious. The recipe is also quite forgiving in terms of ingredients, which makes it great to please a crowd. You can make it mild or more spicy by using either red bell pepper or jalapeno, make it gluten free by omitting the pasta and add more veggies, replace the mayo with sour cream for an even creamier dressing, etc. Have fun with making it your own or follow the recipe as shown. I do recommend making at least a 1/2 batch more of the dressing. Enjoy!

Ingredients:

Salad

  • 2 cups miniature farfelle pasta or any other pasta, uncooked
  • 3-4 corns on the cob or 2 10oz frozen corn.
  • 1 large avocado
  • 3 green onions
  • 1/2 bunch cilantro
  • 1 tablespoon finely chopped jalapeno (use Red Bell Pepper to keep it mild)
  • 6-8 strips hardwood smoked bacon
  • 1/2 cup Queso Fresco Cheese (or cotija or feta — add cheese to preference (we like ~1/2 cup depending on the cheese used (cotija is saltier so use less))
  • Optional: 1/2 canned cup black beans

Dressing

  • 1/2 cup full fat regular mayo (or sour cream)
  • 3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon Sriracha or hot sauce (optional)
  • Pinch of salt and ground black pepper

Instructions

  1. Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.
  2. Corn: if using corn on the cob: Heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place.
  3. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.
  4. You’ll know the corn is done when the kernels are tender and easily pierced with a fork.
  5. Alternative Corn: use 2 10 oz frozen corn — heat a large skillet on medium high heat for 3-4 minutes or until very hot. Place corn in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.
  6. Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans if desired.
  7. In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don’t plan on eating this in one sitting and immediately after making, don’t add the bacon, cheese, or avocado. Add those in separately right before enjoying.**
  8. Toss together.
  9. In a small bowl combine all of the dressing ingredients and whisk together until completely combined.
  10. Toss with the salad and enjoy!
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Lemon Yogurt Cake with Berries

This Lemon Yogurt Cake is delicious and tastes even better in topped with fresh seasonal berries!

lemon cake.jpg

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 1/3 cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice
  • For the glaze:
  • 1 cup confectioners’ sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 pint seasonal berries (any will work but sliced strawberries and raspberries are our favorite)

Directions:

  1. Preheat the oven to 350 degrees.
  2. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
  3. Sift together the flour, baking powder, and salt into 1 bowl.
  4. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
  5. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.
  6. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  7. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  8. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
  9. For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake. Top with berries and serve.

Wild Caught Alaskan Sockeye Salmon is Back!

The fishermen at Alsek Fish have been busy all summer catching beautiful Sockeye Salmon on the Alsek River in Alaska and now they have sent the flash frozen fresh fillets for us to enjoy in Idaho!

$8.49/8 oz. portion.

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How to Cut a Mango & Mango Salsa Recipe

Photo & Recipe Credit: Simplyrecipes.com

Mangos, delicious in smoothies, luscious in salsa, can be a slimy, slippery challenge to cut.

The best way to go about it is to start first with a ripe, but still firm fruit.

If the mango is too ripe, it will be a mushy mess, and hard to cut into pieces, though easy enough to scoop out for pulp.

Method:

1 Cut away sides from pit: The mango has a flat-ish oblong pit in the center of it. Your objective is to cut along the sides of the pit, separating the flesh from the pit.

Holding the mango with one hand, stand it on its end, stem side down. Standing up the mango up like this you should be able to imagine the alignment of the flat, oval pit inside of it. With a sharp knife in your other hand, cut from the top of the mango, down one side of the pit.

Then repeat with the other side. You should end up with three pieces: two halves, and a middle section that includes the pit.

2 Make crosswise cuts in flesh: Take a mango half and use a knife to make lengthwise and crosswise cuts in it, but try not to cut through the peel. Invert the mango half so that the cut segments are sticking out like a hedgehog.

3 Cut or peel segments away: At this point you may be able to peel the segments right off of the peel with your fingers. Or, you can use a small paring knife to cut away the pieces from the peel.

4 Cut away pit: Take the mango piece with the pit, lay it flat on the cutting board. Use a paring knife to cut out the pit and remove the peel. You may be able to extract a little extra mango from around the pit.

Mango Salsa Recipe

INGREDIENTS

  • 1 ripe mango, peeled, pitted, and finely diced (about 1 1/2 cup)
  • 2 Tbsp finely chopped red onion
  • 1/2 Jalapeño chile, minced (less or more to taste, make sure to actually taste the chile first, some of them can be quite hot!)
  • 3 Tbsp fresh cilantro leaves, chopped
  • 3 Tbsp fresh lime juice

DIRECTIONS: Put the diced mango, red onion, jalapeño and cilantro in a medium bowl. Toss with lime juice. If the salsa is too acidic for you, stir in some diced avocado.

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Improving Our Health as a Country. Also, Now Delivering Gaston’s Bakery Breads!

Current Food Trends

We are getting healthier! Over the past few decades, the organic food and farming industries have seen some serious growth. Eating organic food means you are consuming fewer commercial pesticides, many of which have been linked to numerous ailments ranging from asthma to cancer. In the period from 1997 to 2011, the amount of certified organic cropland grew from half a million acres to nearly 5.4 million acres, according to the USDA.

Vegan and Vegetarian continues to gain popularity. From 2014 to 2017, the Untied States saw a 600% increase in the number of people who identified as vegan. However, the rise of veganism and vegetarianism has been going on for quite a while.

Adult activity has increased. According to a report from Bentley College in Massachusetts, just 24 percent of the adult population in 1960 claimed to exercise on a regular basis. Today’s society is much more active. The Pew Research Center data shows that today 38 percent or people claim to exercise a few times each week while 15 percent of Americans exercise every day. I would guess that those percentages are even higher in our beautiful valley. Idahoans are known for their love of outdoor recreation and sports.

*Sources: MSN News, Bentley College, Pew Research Center, USDA Certified Organic Program.

Fresh, Baked bread delivered to your home!

We are so excited to announce that we now offer Gaston’s Bakery breads and pastries! Gaston’s will be delivering to us daily, and then your order will be delivered to your door later that afternoon!

Click here or the image above to see the available lineup or to add some to your order.

We LOVE being a part of your life by delivering REAL.GOOD.FOOD. to your home or office. Thank you!

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