Grilled Zucchini Corn Tostadas with Spicy Hummus

Grilled Zucchini Corn Tostadas with Spicy Hummus

http://www.nomingthrulife.com/grilled-zucchini-corn-tostadas-spicy-hummus/

This is one of the best recipes I’ve come across in terms of effort-to-deliciousness ratio. It only takes a little bit of work, and the payoff is more than worth it. As long as you have all the ingredients on hand and have the time to grill or roast the veggies, the prep work is a snap, and you end up with a flavor-packed dish that seems like it must have been a lot harder than it really was.

If you have a grill, this is an easy summer staple, great for a light dinner or substantial snack. We technically do have a grill at our house, brand new this summer in fact, buuuuuuuuuut… it’s electric. I have mixed feelings about the electric grill. My fiancé, who is all about no-fuss cooking and alternative energy, was super excited about it, and has had mostly positive results so far. He cooks a lot more meat than I do, and has been very pleased with the grill’s ability to produce precisely-cooked, extra-juicy steaks and such. Personally though, grilling doesn’t do much for me if it doesn’t suffuse everything with that smoky, charred charcoal flavor. We do have some hickory chips for smoking; sometimes they make a difference? But mostly, food isn’t on the grill long enough to really absorb the smoke. I will admit that the setup and cleanup are much less hassle than with a standard charcoal grill. But with some things, the extra work is worth it, and for me summer grilling is one of these things.

That said, when I myself am already roasting from the heat of the day and just can’t deal with the idea of turning on the oven, the grill does a totally adequate job of cooking veggies.  If you’re looking to avoid heating up your kitchen, you can definitely go this route.  When the weather is cooler, I generally use the oven for this recipe.  I don’t roast the vegetables whole in this case. Instead, I dice the zucchini and cut the kernels off the corn, then spread everything in a single layer on a foil-lined baking sheet and drizzle with olive oil. Add some salt and pepper, toss/stir a bit to combine, and then roast at 425 for about 20 minutes. Your time & temperature may vary; sometimes I bump it up to 445 and roast for a shorter time. You do have to stay in the kitchen and keep an eye on it to avoid ending up with a blackened mess (ask me how I know), but I like to have a little bit of char on roasted vegetables, and the higher temp is great for that (as long as you pull it out in time).

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Once you have your grilled or roasted veggies, it’s just a matter of assembly; spread your hummus on tostadas or tortillas, then top with veggies. I also add feta cheese or queso fresco on top, which I highly recommend. The recipe includes a tasty basic hummus recipe, but naturally you can use any hummus you like, including storebought; if you’re not making hummus from scratch (or are using previously-prepared hummus), it cuts down the prep time even more. I do find that spicy hummus really shines in this recipe, moreso than regular hummus (and I say that as a total lightweight when it comes to spicy foods) – I never order above a 1 at Thai restaurants, but I do like a little spice in this. If you only have regular hummus on hand, you can always throw it into the food processor with a little cayenne pepper or chili powder.

Also, I find that I actually prefer regular tortillas to tostadas here. The tostadas are tricky to eat; they tend to drop toppings if you try to eat them with your hands, but they still crumble awkwardly if you go after them with knife and fork. A soft tortilla can be rolled up like a burrito, and is more convenient in my opinion. Alternatively, you could serve these like nachos, with either tortilla chips or pita chips – a unique & tasty appetizer, easy to whip up in small or large amounts.

I’m always excited to find quick, healthy vegetarian recipes that deliver strong flavors, and this one doesn’t disappoint. I come back to it every couple months and it’s solid every time. You could definitely experiment with other veggie toppings, too: roasted red peppers, sun-dried tomatoes, kalamata olives, or really anything you like. Hope you’ll give it a try this summer and let me know how it goes!

Deliciousness score: 8
Easiness score: 9

2.2 pinterest

Avocado Toast with Chili Lime Corn Salad

Avocado Toast with Chili Lime Corn Salad

http://lovelylittlekitchen.com/chili-lime-sweet-corn-salad/

This is a dead simple little salad that jumped out at me when I was looking for something to do with my leftover cilantro this week. With only six ingredients, it couldn’t be easier to throw together, especially in summer when I’m always looking for excuses to buy corn on the cob. Just toss grilled, roasted, or boiled corn with some lime juice, butter, chili powder, and cilantro, then add feta cheese and salt to taste.  (The author recommends queso fresco, but I always have a hard time finding this in my grocery store; the feta works just fine.)  The recipe also says to boil the corn, which would be perfectly fine too, but it’s extra-amazing with grilled corn.  And you have the added bonus of not having to heat up your kitchen at all.

It’s not quite a complete dinner on its own, but it’s a perfect side dish or snack. My favorite way to eat it is as a topping on avocado toast.

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I just discovered avocado toast; apparently it’s been a big deal for a while now, but I am not hip and just tried it for the first time. I was a little skeptical when I heard this was a dish people were paying $19 for at brunch, but I have to admit it’s ridiculously good. I used this whole wheat bread recipe from King Arthur Flour to make a hearty bread for toasting:

http://www.kingarthurflour.com/recipes/everyday-whole-grain-bread-recipe

This bread doesn’t rise very high, as many whole grain breads don’t, but it still has a relatively light texture. I halved the recipe, but still made two loaves as written, which came out very flat. Then I cut them in half vertically as well as horizontally, to get four large toast-size pieces from each loaf. Each piece is crust on one full side, which ordinarily isn’t my favorite, but it’s great for toast that you’re going to load up with toppings because it doesn’t fall apart or soak through.

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Anyway, if you haven’t tried avocado toast yet, I highly recommend it. For this one, I just mashed up 1/4 ripe avocado and smeared it on the toast, followed by the corn salad. There are basically infinite topping options; I’ll definitely be exploring more of them in the near future.

Deliciousness score: 7/10
Easiness score: 9/10 (slightly lower if you make bread for toast)

6.5 rating