This salad would be great for a potluck or any other gathering because it presents itself so well! Assemble all the salad components and keep the dressing separate until you’re ready to toss and serve. I didn’t have any nuts on hand, but toasted almonds, walnuts or pecans would complement the flavors well and add a little extra crunch. We served ours with seafood since we were at the beach, but this would be great with any other protein like grilled chicken or fish.

Enjoy 🙂

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Easy Peach Goat Cheese Sweet Corn and Arugula Salad

Fresh arugula greens are mixed with sweet peaches, sweet corn and crumbled goat cheese, then finished with a honey balsamic vinaigrette for a delicious and satisfying summer salad. Naturally #glutenfree and #grainfree. Omit cheese for a #vegan option!

Course Lunch, Salad

Cuisine American

Keyword Arugula, Goat Cheese, Peach, Sweet Corn

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 3 -4 small servings, or 2-3 large

Author Andrea Shome

Ingredients

Salad

• 10 ounces arugula or other salad greens
• 4-5 ounces 120g or so goat cheese, crumbled
• 1 peach sliced
• 1 ear sweet corn peeled
• 3 Tablespoons 25g toasted and chopped nuts, optional

Dressing

• ¼ cup white balsamic vinegar
• ½ cup extra virgin olive oil
• 1 teaspoon mustard
• 1-2 teaspoons honey
• ¼ teaspoon salt

Instructions

• Bring a pot of water to a boil. Add the corn and boil until soft, about 8-10 minutes. Let cool, then carefully slice off the kernels.
• Mix the dressing ingredients in a small bowl or jar. If using a jar, shake to combine thoroughly. If using a bowl, mix thoroughly until the mustard binds everything together.
• Add the salad greens, goat cheese, corn peach and nuts into a large mixing bowl. Serve as is, with dressing on the side, or drizzle the dressing on top and toss to combine.

The post Easy Arugula, Peach, Goat Cheese and Sweet Corn Salad appeared first on French Pressed Kitchen.

This was a favorite of Pedro from growing up, and he made it for us recently. It's warm and cozy from the butternut squash, slightly sweet from the corn, and earthy and smoky from the merken and other spices. It's naturally vegan and gluten free, too, so you can feel good about eating all the veggies! The beans add a nice bit of protein as well. So basically, the perfect veggie balanced meal.

Since it's a hearty stew, this is a great fall or winter dish, but you could also serve it chilled for a refreshing summer meal with the sweet corn. The earthy flavor of all the spcies is particularly comforting. The classic Chilean spice to use is merken (also spelled merquen), a red chili pepper that is often smoked after drying. If you don't have this, smoked paprika would be a nice substitute. Either way, delicious!

After roasting the squash and pureeing it, the rest comes together easily like a traditional soup. Depending on how thick you like your soup, you can adjust the consistency (more liquid for soup, less liquid for more of a stew). Pedro served this with greens and tomatoes on top - and of course, more basil (I forgot it here!). You can serve greens on the side for a soup + salad type of meal.

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Porotos Granados (Chilean Bean Stew)

Porotos granados, or Chilean bean stew. A cozy and comforting puree of corn and butternut squash, cooked with onion and garlic and classic Chilean spices. Naturally vegan and gluten free

Course Dinner

Cuisine Chilean

Keyword beans, butternut squash, Merken

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 main dishes

Author Andrea @ French Pressed Kitchen

Ingredients

• 1 bag frozen corn ~ 12 oz or 350g, or 3 ears fresh corn
• ½ butternut squash
• ½ cup 120ml vegetable stock or water
• 1 can beans drained and rinsed (cranberry or cannelli are great, but anything works)
• 1 large onion diced
• 2 cloves garlic
• 1 Tablespoon coconut oil
• 1 ½ teaspoons merken*
• 1 ½ teaspoons oregano
• 1 ½ teaspoons cumin
• ½ cup fresh basil chopped
• ¼ teaspoon salt plus more to taste
• Fresh ground black pepper to taste

Instructions

• Heat oven to 400F (200C). Cut the butternut squash and half and remove the seeds. Roast the butternut squash until soft (20-30 minutes, depending on how big it is). Remove and let cool.
• Meanwhile, defrost the corn if using frozen. Reheat in the microwave or boil until soft. Let cool slightly. If using fresh corn, boil for about 10 minutes until soft, then let cool and slice off the kernels.
• Once the corn and squash are cool enough, add them to a blender with about half of the vegetable stock and puree until liquefied.
• Next, heat a pot on medium heat with oil. Add the onion and cook until translucent. Add the garlic and sautee 2-3 more minutes until fragrant. next, add the spices, adjusting to taste.
• Add the beans, then the puree and bring to a simmer for about 15 minutes. If the mixture is too thick, you can thin it out with a bit more of the stock.
• To serve, ladle the mixture into shallow bowls. Top with sliced tomatoes, more merken, chopped basil and sea salt.

Notes

*See link above. This somewhat spicy pepper can have a smoky flavor, similar to smoked paprika. I'd use that as a substitute if you can't find or buy merken near you!

Bon appétit!

The post Porotos Granados appeared first on French Pressed Kitchen.