Chipotle Chicken Crunch Salad, by Diane

This recipe is from @ice.karimcooks on IG, who makes high protein meal bowls (which have been a game changer for meal prepping during my busy week!). This one could not have been easier to make! I made a few changes to the dressing and I LOVE it so I'll post it below. As a side note, I've been making my own dressings for a bit now off some of these recipes, and they are actually so much better than store bought. I didn't believe it when people said that, but this salad pack came with a dressing I assumed would be better and I tasted it after the one I made and I could taste all the oil, sugar, and chemicals- it immediately got tossed! A pretty neat experiment as it turns out. I also changed the cooked chicken for pre-sliced grilled chicken for ease and taste. Finally, I added pepitas for crunch to make it healthier and avocado would be great in here as well, but the tortillas it came with were also delicious! This was a total crunchy cold winner perfect for summer! The crunchy cabbage and tortilla strips with the grilled chicken and corn and the spice of cilantro and cool cilantro- perfection!

Ingredients:

2 bags Chipotle Cheddar salad bag mixes

2 bags cooked grilled chicken strips

1 can black beans, rinsed and drained

3 ears fresh corn, charred over flame then cut from kernel

1 bunch scallions, white and green sliced (save about 3 tbsp of the green parts for the dressing)

1 bunch cilantro, chopped

1/2 cup roasted pepitas

Dressing: 8oz plain greek yogurt, green scallions, 1 bunch cilantro, 1 chipotle in adobo pepper, 1 garlic clove, 1 tsp salt, 1 tbsp honey, 1/2 lime juiced

Directions:

1. Combine the salad mix and cheese with the chicken, beans, corn, scallions and cilantro, mix well and set aside. (For meal prepping I left the salad and cilantro separate to be added later so it wouldn't get soggy).

2. Combine the dressing ingredients and blend well until smooth, adjust for taste, toss with salad. 

3. Top salad with crunchy tortilla chips in salad mix and pepitas, toss well and enjoy!

Protein Beef Taco Bowls, by Diane

I have been seeing high protein beef bowls all over my instagram, and they have really been helping lately in my diet. I saw this one from Chelsea's Messy Apron, and a sauce by Get On My Plate, and decided to combo them together! This was really really good, and I loved how healthy and filling these were! They were also super easy to prep for batch cooking and tasted great all week! (note- I ran out of avocado for this photo but it's in the recipe!)

Ingredients:

1lb ground beef, grass fed

Taco seasoning (I made my own with paprika, chili powder, onion powder, garlic powder, cumin, salt and I like mexican oregano and a dash of cinnamon here)

2 sweet potatoes, cubed

EVOO

3 ears corn, roasted and cut off cob

1 can black beans, drained and rinsed

1/2 cup cilantro, rough chopped

1/2 avocado, sliced

Sauce: 1/2 cup greek yogurt, 1/2 chili in adobo, 1/2 lime juice, 2 tbsp cilantro, 1 tbsp honey, 1/2 tsp salt

Directions:

1. Blend the sauce well and set aside in the fridge. 

2. Heat a large saucepan to medium, brown and drain the beef, and mix in taco seasoning to taste. Set aside.

3. While the beef is cooking, roast sweet potatoes tossed in EVOO and taco seasoning at 400 (I airfried them for 25 min) until soft.

4. Combine all ingredients in a bowl and mix well. Enjoy!

Mexican Chicken Salad, by Diane

 

This recipe comes from @dayamifrommiami on IG, and I thought it was such a creative high protein recipe for lunches this week! It was super easy, and so so good. I loved it on its own, with chips, and lettuce cups! I also loved the swap of greek yogurt for mayo. YUM. I added the poblano and green onions and they were a great addition! I also removed the avocado so it would last all week, and took out the cheese bc I didn't want it but it did have queso fresco in the original recipe.

Ingredients:

1 rotisserie chicken, shredded

2 8oz cups greek yogurt, plain

1 lime, juiced

1 can fire roasted corn

1 can black beans, rinsed

1 bunch cilantro, finely chopped

1 bunch scallions, white and green parts chopped

1 poblano, fire roasted (I use my gas burner for this until black and blistered), diced

Seasoning: salt, pepper, garlic powder, onion powder, chili powder, cumin

Directions: Mix well and enjoy!

Fish Taco Bowls 2.0, by Diane

 

This weekend I was at the beach and got some blackened bass with peach salsa, with a side of corn and coleslaw. I don't know what possessed me to do this, but I decided to mix it all up into a bowl and it was soooo good I haven't been able to stop thinking about it since! I decided to create my own version with cod and mango salsa and it was so great! Plus it was a great meal prep recipe as it got better in the fridge each day, and was a cold dish to eat on hot days. Yum!

(I saw there was another recipe on the blog for fish taco bowls, so these are titled 2.0!)

Ingredients:

Fish (I chose frozen cod filets that I defrosted, next time I'd use fresh)

Seasoning (I used garlic powder, onion powder, black pepper, salt, cumin and merken from Chile but you could use chili powder instead)

Avocado spray oil

Salsa: 2 mangos diced, 2 tomatoes diced, 1 can black beans, 1 can corn, 1 red onion diced, 1 bunch cilantro chopped, 1 lime juiced, salt

Red cabbage shredded

Dressing: 1 cup greek yogurt plain, 1 bunch cilantro with stems, 2 garlic cloves, salt and pepper, 1 lime juiced

Directions:

1. Make the salsa and dressings ahead of time and let them marry in the fridge. I did mine the night before. They get better this way!

2. Season the fish and spray with avocado oil on each side, then air fry at 350 for 15 min or until the fish is 145 internally and flaky. 

3. Serve in a bowl with cabbage, salsa, fish and dressing!

Summer Corn and Tomato Salad with Shrimp, by Diane

 

This recipe was a spontaneous weeknight creation after a visit to the farmers market, and loosely based off Cheryl's pesto corn salad with shrimp! I batch cooked a bunch of it at once by cutting everything and placing it into separate containers so that I could just combine them into a salad when I was ready to eat, which made 4 portions. Yum!

Ingredients:

1 lb cooked and deveined shrimp, tail off

2 cups tomatoes (I used red and orange cherry tomatoes from the farm)

4 ears corn, uncooked, corn kernels removed

8 scallions, green and white parts sliced

2 avocados

1 handful basil leaves

2 cloves garlic

1/4 cup EVOO

Salt and pepper

Merken (smoky spice is ok here too!)

1 lime

Directions:

1. Combine 1 avocado, basil, garlic, EVOO, salt and pepper and lime in a blender, using salt and pepper to taste. Set aside as your dressing- I like this on the thick side.

2. Combine remaining ingredients including the other avocado diced up and toss well to combine.

3. Top with dressing, and season to your preference.

Grilled Pizza with Summer Corn and Tomatoes, by Diane

This pizza recipe has been on my list of summer foods for 3 years, and it was so worth it!! Super fun to make, and the whole family loved it for a Labor Day cookout!

Ingredients:

15oz can pizza dough

3 ears cooked corn, kernels chopped off

4 tbsp evoo

Salt

1/4 cup Parmesan cheese

1 tsp grated garlic

1/2 tsp salt

1/4 tsp black pepper

2 large tomatoes, sliced thick

1 ball Buffalo mozzarella, sliced 

Handful basil leaves

Directions:

1. Stretch the dough to desired size, brush with evoo and sprinkle with salt. Set aside at room temp for one hour.

2. Combine corn, 2 tbsp evoo, Parmesan, garlic, salt and pepper in a food processor until creamy. Set aside.

3. Preheat a grill to medium, cook dough for 6 min covered, watching the bottom so it doesn’t char. 

4. Flip the dough over, spread the corn sauce on, top with tomato and mozzarella slices. Grill covered for another 6 min. 

5. Sprinkle with flaky sea salt and top with basil.

Smoked Bacon and Crab Dip, by Cheryl

We have made this dip for the past couple of years as a snack before eating Thanksgiving meal with family. This dip is soooo delicious and satisfies any salty and seafood craving you may have. It was a crowd pleaser and we'll definitely make it again. Yum!

Ingredients (recipe from here):

8 oz cream cheese, softened

8 oz crab meat (claw, lump, or both)

1/2 cup cooked bacon, crumbled

1/2 cup mayonnaise, plus more

3 scallions, sliced thin

2-3 jalapenos, diced

3 cobs corn, or canned/frozen corn in a pinch works fine

Jalapeno seasoning

Fresh cracked pepper, to taste

1 lemon, squeezed

Directions:

1) Combine cream cheese and mayo until thoroughly combined and smooth. Add the remaining ingredients. If you're using corn on the cob then put some mayo on them and grill until you see grill marks. Mix until combined. Add extra seasoning if needed. 

2) Place the mixture into a 10-inch cast iron skillet. Heat in a 250 degree oven for 1-2 hours until dip is hot for serving.. Serve with baguette slices, chips, or pork rinds. 

Smoky Fiesta Chili, by Diane

 

I created this recipe offhand when I went off a 9 week anti-inflammatory protocol and missed tomatoes, corn, and beans! This is really really good, pretty healthy, and very easy to make. It’s great for the colder weather, and because it’s so multi-colored it looks like a fiesta!

Ingredients:

1 tbsp coconut oil

1 lb ground turkey

20 sweet peppers, sliced

1 small yellow onion, diced

2 cloves garlic, minced

1 14.5 oz can kidney beans

1 14.5 oz can black beans

1 14.5 oz can sweet corn

1 14.5 oz can diced tomatoes with mild green chiles

2 14.5 oz cans tomato sauce

2 stalks green onions, sliced

1 square bakers chocolate

1 tbsp cumin

2 tbsp chili powder

1/2 tbsp each onion and garlic powder

1/4 tsp cinnamon

1 tsp paprika

1/4 tsp black pepper

1 tbsp Tony Chacere’s (adjust to taste)

Directions:

1. Heat a large soup pot to medium high, melt the coconut oil and add in turkey. Break up with the back of a spoon, cook until browned and drain (save the juices).

2. Add the juices back to the pot and cook the peppers, yellow onion, and garlic until soft. 

3. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Adjust seasonings as needed. 

Fresh Corn Salad, by Diane

This was a part of a dinner I made virtually with a friend last night- it was delicious!! The best part is that it came together in under 10 minutes, and was just really great with the ripe summer corn and fresh basil. I will definitely make this again!! Recipe by Ina Garten


Ingredients:

5 ears of corn, shucked
1/2 red onion, chopped small
3 tbsp cider vinegar
3 tbsp EVOO
1/2 tsp each Kosher salt and fresh black pepper
1/2 cup fresh basil, julienned


Directions:

1. Bring a large pot of water to boil and prepare and ice bath.

2. Boil the corn for 3 minutes, then place in the ice bath until cool.

3. While the corn cools, mix all ingredients together except basil and toss well.

4. Cut the kernels off the cobs and mix them into the salad along with fresh basil. Toss well and serve at room temperature or chilled.

Pesto Corn Salad with Shrimp, by Cheryl

This was very tasty! I made it for dinner with a side of grilled eggplant, but I think it would be better as a lunch or mid-afternoon snack. I used my own basil as the base and fresh corn and tomatoes from a local farm. And I love the taste of grilled shrimp... it adds such a nice flavor. It really hit the spot! Yum!

Ingredients (recipe from here) :

4 medium ears of corn, husked
1/2 cup packed basil leaves
1/4 cup olive oil
1/2 tsp salt, divided
1.5 cups cherry tomatoes, halved
1/8 tsp pepper
1 medium ripe avocado, chopped
1 lb uncooked shrimp, peeled and deveined

Directions:

1) Cook corn until tender (about 5 minutes) in a pot of boiling water. Drain, cool slightly.

2) Meanwhile in a food processor, blend basil, oil, and 1/4 salt until blended.

3) Cut corn from the cob and place in a bowl. Stir in tomatoes, pepper, and remaining salt. Add avocado and 2 tablespoons of basil mixture. Stir to combine.

4) Thread shrimp onto metal or soaked wooden skewers. Brush with remaining basil mixture. Grill, covered, over medium heat until shrimp turn pink, about 2-4 minutes per side. Remove shrimp from skewers and serve with corn mixture.

Halibut with Creamed Corn and Tomatoes, by Cheryl

This recipe is from Eating Well Magazine and it was gooooooood! I've never made creamed corn before... I felt pretty cool steeping the milk with the cobs in it! One thing I changed was that I added some of the tomatoes to the creamed corn at the very end so they weren't so hard and cold. I wanted them slightly softer and warmer. I also kept some aside to see how they were that way too. I'd definitely make this again. Yum!

Ingredients:

4 ears corn, husked
1.5 cups whole milk
3 cloves garlic, divided
1 sprig fresh thyme
3 cups chopped tomatoes
3 tbsp chopped basil
2 tbsp EVOO, divided
3/4 tsp salt, divided
1 tbsp butter
1/4 cup chopped shallot
2 tbsp flour
2 tbsp grated Parmesan cheese
1/2 tsp ground pepper
1.25 lbs halibut, cut into 4 portions

Directions:

1) Cut kernels from corn and set aside. Cut the cobs in half and put them in a saucepan. Add milk, 2 garlic cloves, and thyme. Cook over medium heat until starting to simmer around the edges. Remove from heat, cover and let steep for 10 minutes. Strain into a small bowl and discard the solids.

2) Grate the remaining garlic clove into a medium bowl. Stir in tomatoes, basil, 1 tbsp oil, and 1/4 tsp salt. Set aside.

3) Melt butter in the pan over medium heat. Add shallots and cook, stirring occasionally, until soft, about one minute. Add the reserved corn kernels and cook, stirring occasionally, until starting to soften, about three minutes. Sprinkle with flour and cook for 30 seconds. While stirring, slowly add the milk. Adjust the heat to maintain a simmer, cover, and cook until thickened, about 5 minutes. Stir in Parmesan and 1/4 tsp salt and pepper. Cover and set aside.

4) Sprinkle halibut with the remaining 1/4 tsp salt and pepper. Heat the remaining 1 tbsp oil in a large pan over medium high heat. Add the halibut and cook, turning once, until lightly browned and just cooked through, 5-7 minutes total.

5) Serve the halibut with the creamed corn and tomatoes.

Tilapia Fish Cakes with Summer Corn Salad, by Diane

I needed a good protein for dinners this week and had a bunch of tilapia in the freezer. I threw this recipe together and it came out really well! The only problem was that I can never ever get a crust when I pan fry things like fish, they always fall apart. As you can tell from the photo, this is exactly what happened as the golden brown part stuck to the pan each time. Next time I may try baking them. The salad was really great as a side on its own, I’ll definitely be adding it to my cookouts!

Ingredients:

6 tilapia filets
Salt and pepper
1 egg
1 cup almond flour (could sub panko)
1 tbsp dried parsley
5 scallions, sliced thinly
4 tbsp mayo
2 tsp garlic powder
1 tsp onion powder
2 tbsp Dijon
1 tsp sweet paprika
Coconut oil

For the salad:

1 small pack grape tomatoes, halved
1 can sweet corn (you can grill 2 ears of corn as well)
1 cucumber, diced
1 bunch scallions, sliced
Salt and pepper
1 lime, juiced
4 tbsp red wine vinegar
1 tsp garlic powder

Directions:

1. Preheat oven to 400. Place parchment paper over a baking tray, and bake the tilapia for 15 min.

2. While the fish cooks, make the salad and stir well. Place in fridge.

3. Flake the fish in a large bowl (I used a food processor) and add remaining ingredients except coconut oil. Mix well, adjust seasonings.

4. In a large pan, add 2 tbsp of coconut oil over medium high. Form the fish into patties, and fry until
 golden on either side.

5. Remove salad from fridge and stir again, adjusting for flavors if needed.

Tamale Pie, by Diane

This one was a winner! I wanted another new recipe as we are heading into our second trial of Whole30 this Monday. I made a few changes here (added garlic and onion), and would make a few more after tasting this (needed more enchilada sauce, and the sauce would have been better mixed through instead of poured on top), but it was really delicious and a good hearty meal for the week! I made it with corn, but it could be Whole30 with cauliflower (as the original recipe calls for). Posting the recipe with changes below.

Ingredients:

2 small sweet potatoes
1 cup corn meal
1 4oz can diced green chiles (I got fire roasted)
2 eggs
Salt and pepper
1 tbsp. oil
2 lb ground beef
1 small white onion, diced
2 cloves garlic, minced
1 tsp each cumin and chili powder
2 15 oz cans tomato sauce
1 tsp each of oregano, garlic powder, and cumin
2 tbsp. chili powder
1/4 tsp cayenne (I used Tony Chacere's here, about 2 tsp)
4 tbsp. nutritional yeast (or regular cheese)

Directions:

1. Cook sweet potatoes until soft, combine in a food processor with corn meal, chiles, eggs, and salt and pepper to taste.

2. Preheat oven to 400.

3. Grease a cast iron skillet, spread the mixture evenly across the bottom and sides of the pan to form a crust. Bake for 25 min.

4. While the crust cooks, brown the beef in a skillet with onions and garlic. Drain, then add back into the pan with the 1 tsp of cumin and chili powder. Set aside.

5. In a bowl, whisk tomato sauce, oregano, garlic powder, cumin, chili powder, and cayenne/Tony's until combined. Mix well with the beef mixture.

6. Pour the beef/sauce mixture into the crust, top with nutritional yeast, and bake another 10 minutes.

Corn Sauce, by Diane

This is a bbq/cookout staple at our house, and we are all crazy for it!! I’ve completely forgotten to post it until now. It’s a fusion of ingredients that are inspired by Mexican street corn, not healthy at all, but totally delicious!! I listed the approximate amounts below, but honestly I just mix and adjust.

Ingredients:
1/4 cup mayo
3 tbsp ranch dressing
1 tsp crushed garlic
1 tbsp lime juice
1/2 tsp chili powder
3 tbsp grates Parmesan cheese
Sea salt
Optional: Cajun seasoning (we like fried chicken seasoning)

Directions:

Mix all ingredients in a bowl and adjust seasonings, slather on charred corn off the grill!

Cornbread, by Cheryl

This is the best cornbread I've ever had and I knew as soon as I tasted it that I had to have the recipe. This recipe is from my brother in law's mother and goes well with just about anything. I've had it with chili and most recently made it with a smoked brisket for our Hanukah party. It is beyond unhealthy, but makes a nice addition to some warm comfort food. Yum!

Ingredients:

1 (30oz) can drained whole kennel corn
1 (30oz) can creamed corn
2 eggs beaten
1 cup melted butter
1 cup sour cream
1 package jiffy cornbread or muffin mix
2 tablespoon sugar

Directions:

1) Preheat oven to 350.

2) Mix all ingredients together. Bake in a greased 9x13 dish for 45 minutes.

Old Bay Shrimp Boil, by Cheryl

We have a great farmer's market on Saturday mornings about a mile away from us. I'm really going to miss it when we leave because one stand has the BEST peaches every summer! They got me to love peaches when I was never really a fan. Anyway, there's a sausage guy there that has maybe 15 different kinds of flavored sausages. He had an old bay flavored kind that I ended up buying and per his recommendation I decided to make a sausage and shrimp boil. So this was good, not great. I found it to be very one dimensional and although I do love old bay, it just didn't do much for me as it being the only spice in the recipe. The recipe itself has great reviews, and it wasn't bad at all, but it's just not something I would make again. That being said, it was tasty and tender and reminded me of Maryland. Yum!

Ingredients (makes 4 servings) Recipe from here:

1/4 cup old bay seasoning
2 quarts water
6 ounces beer
4 medium red potatoes, quartered
1 large vidalia onion, cut in wedges
4 ears frozen corn on the cob (I used 3 large ones and cut them in half)
2 lbs shrimp (I used only 1 lb)
I added some cauliflower as well and it soaked up a lot of flavor!

Directions:

1) Bring Old Bay, water, and beer to a boil.

2) Add potatoes and onions, cook for 8 minutes.

3) Add sausage, cook for 5 minutes.

4) Add corn, cook for 7 minutes.

5) Add shrimp, cook for 4 more minutes.

6) Drain cooking liquid. Pour contents of pot into several large bowls or pails. Sprinkle with a litle Old Bay.

Slow Cooker Chicken Burrito Bowls, by Cheryl

This may be my new favorite go to weeknight meal! My friend Joy made this meal for us about a week after Madeleine was born and it was delicious. After she gave me the recipe I realized that it was super easy to make as well and I typically have all of the ingredients on hand. I just made this for the first time last week and I was not disappointed. You can eat them in a bowl as is with different toppings, or you can put them in a tortilla and have yourself a nice little burrito! Yum!

Ingredients (serves 6-8) from here:

1-1.5 pounds boneless, skinless chicken breasts
1 large can diced tomatoes
1 cup chicken stock
2 teaspoons salt
1 teaspoon cumin
2 teaspoons chili powder
1 cup brown rice
1 can black beans
1 can corn
Optional toppings: sour cream, shredded cheese, diced avocado, chopped cilantro, shredded lettuce, salsa, hot sauce, diced green onions

Directions:

1) Combine the chicken breasts, diced tomatoes, 1/2 cup chicken stock, chili powder, salt, and cumin in a slow cooker. Make sure the chicken is covered - add more stock if not. Cook for 3-4 hours on low.

2) Remove the lid and add the rice, beans, corn, and remaining chicken broth. Cook for another 3-4 hours on low. Check the rice periodically the last hour and stir once or twice to make sure the rice cooks evenly. Add more stock if it looks dry. If there's still liquid left and the rice is done then cook on high with the lid off until the liquid evaporates. Total cooking time should be 6-8 hours.

3) Using two forks, shred the chicken (either in the slow cooker or on a separate plate). Mix all together. Add salt to taste.

4) Place in bowls with toppings or in tortillas.

Summer Salad, by Diane

Last night was so hot, I barely felt like eating anything at all for dinner. So I walked to the whole foods in my neighborhood and bought all sorts of summery veggies, a few extras, and threw them together into this amazing salad!! This was so good as a main dish, and would be a great side dish at a summer bbq too! I can't wait to eat it again today!

A few notes- if it hadn't have been so hot I would have grilled or roasted the corn and it would have been a great extra flavor in this dish. Also, I forgot to buy fresh basil so I used dried, but would like to try it fresh next time in sticking with the summer theme! Finally, I would like to say that these ingredients cost me 8.67 at whole foods- I've never spent that little in that store in my life! What a good deal for fresh organic ingredients!


Ingredients:

3 heirloom tomatoes- I picked a yellow, purple, and red/green type for variety
1 just ripened avocado
1/2 large cucumber, peeled
2 ears of corn, cooked/1 large can of corn (optional- grilled or roasted)
2 cloves garlic, minced
1/2 cup black and green olives, mixed
1/2 cup feta cheese
Basil and parsley
Drizzle EVOO
Sea salt and black pepper
Balsamic vinegar


Directions:

Chop veggies into bite-sized pieces and mix all ingredients together. Toss to mix, refrigerate for 10-15 minutes to let the flavors meld, toss again and serve!

2 Minute Steak and Mexican Corn, by Diane

This is an odd photo taken in a hurry to eat this deliciousness!

We made the greatest meal of my life last night. It started with a video on facebook of Gordon Ramsey cooking a steak perfectly in 2 minutes. Then we found a show on the cooking channel that made mexican corn with a sriracha mayo sauce. Thus, the perfect meal was born. I'm doing this in a combined post because, as you can see from the caption, we were so excited to eat this that I barely remembered to snap a pic. Plus, it's good combo anyway! YUM.

*Here's the video for the steaks, you may need to watch it to study before you cook the steaks since they are cooked so quickly at such high heat! https://www.youtube.com/watch?v=AmC9SmCBUj4

For the steak:

Ingredients:

2 NY Strip Steaks
Salt and Pepper
EVOO
2 cloves garlic, smashed
1 sprig fresh thyme
2 tbsp butter

Directions:

1. Let the steaks come to room temp, about 20 min before cooking.

2. Pat each side of the steak dry with a paper towel and season heavily with salt and pepper (you want a salt crust to lock in flavor and juiciness).

3. Bring a large saucepan up to high heat, add in 2 tbsp EVOO, and then add in the steaks. You want the steaks to sizzle as soon as they hit the pan, otherwise it's not hot enough.

4. Cook for 30 seconds, then flip with tongs. Add in smashed garlic and thyme. Turn the steaks on their side, fat side down, to render the fat for a few seconds.

5. Flip the steaks over again after another 30-60 seconds and add in 2 tbsp of butter, cut in half, so one tbsp goes on the side of each steak.

6. Cook for another 30 seconds and tilt the pan towards you, taking a spoon and basting the steaks with the melted butter. Rub garlic into each of the steaks and flip over one last time.

7. After 30 seconds, remove the steaks and let them rest on a plate or cutting board for a few minutes before cutting them.


For the corn:

Ingredients:

4 ears of corn
1/2 cup mayo
2 tbsp sriracha (this will be VERY spicy, so I suggest starting with 1)
2 tbsp lime juice

Directions:

1. Mix mayo, sriracha, and lime juice in a bowl and set aside in the fridge.

2. Grill corn until blackened on all sides.

3. When the corn is done, remove from grill into a platter/plate and immediately brush with the mayo sauce. Make sure to use a lot, it's really good!!

Nando's Butternut Squash Side, by Diane

There is a chain around the DC area called Nando's Peri Peri. It's a Peruvian chicken place, but I have discoved a side dish there that is insanely good and healthy. This is my attempt to recreate it! It is perfect as a side dish on its own or with protein added to make it a meal, and it would be a great addition to the usual sides for the holidays. The original version has chile peppers in it, which I changed to cayenne pepper because it is extremely spicy. This dish is super easy to make and keeps well!

Ingredients:

1 butternut squash, cubed
1 small red onion, chopped into small strips
2 ears of corn (substitute thawed frozen corn if it's not in season)
1 cup dried cranberries
1 large bunch cilantro
3 cloves garlic, minced
Sea salt
Pepper
Cayenne pepper (the amount depends on your heat tolerance)
EVOO

Directions:

1. Preheat oven to 400. Place squash on a baking dish, drizzle with EVOO and sprinkle with salt. Roast until golden (approx. 15-20 minutes), turning once during cooking to brown on all sides.

2. Heat a large saucepan to medium high, coat with 1 tbsp. EVOO. Cook onions until browned, then add in remaining ingredients and 1 tbsp. EVOO. Cook until the corn gets browned.

3. Remove the squash from the oven and combine in a baking dish with the corn mixture, mixing well to ensure the squash gets coated with the seasonings. Roast at 400 for another 5-10 minutes.