Fire Up The Grill! 🔥

Simple & Delicious Summer Recipes:

Roasted Carrot & Potato Salad, Mexican Street Corn & Carne Asada 

One of my favorite parts of Summer is preparing wholesome and delicious recipes with our Clean Palate food items.  These recipes are my family's top three faves that we repeat all season long.

Roasted Carrot & Potato Salad:

A twist on a Summer classic.

The secret to this salad is roasting the potatoes and carrots ahead of time, adding even more flavor and interest to the salad.  I like to use my mandolin so that the pieces are uniformly sliced, but you can shape them in whatever way you prefer.

I also use Primal Kitchen's Avocado Mayo for a healthier fat option, but you can use your choice of mayo instead. 

INGREDIENTS:

6-8 medium sized potatoes (red or yellow), sliced 

5 carrots, sliced on an angle

4 eggs, hard boiled 

1 chopped onion

1/2-3/4 cup Mayo (suggest Primal Kitchen Avocado Mayo)

1.5 TBSP Finch & Fennel Champagne Honey or Fig Mustard

1 TBSP Fresh Parsley

1 TSP Fresh or Dried Dill

Salt & Pepper To Taste

Avocado or Olive Oil (for roasting carrots, potatoes)

DIRECTIONS:

Slice potatoes and carrots and put each on a roasting pan/baking sheet. Coat with oil, salt and pepper and cook for approximately 15-20 minutes in a 400 degree oven - flipping halfway for even cooking.  While these are cooking, boil eggs in water in a saucepan - approximately 13 minutes.

Remove from oven and place potatoes, carrots and eggs in a bowl in the refrigerator.  Cover and chill for roughly two hours.

Remove from the fridge, peel and chop the eggs. Add remaining ingredients (chopped onion, herbs, mayo, mustard, salt & pepper. Stir until everything is evenly coated. Top with a few additional herbs and enjoy!

Mexican Street Corn:

INGREDIENTS:

5 Corn on the Cob

2 TBSP Finch & Fennel Kick In The Pants Seasoning

1 TSP Chili Powder

1 TSP Paprika

1/2 Cup Feta or Cotija Cheese (Feta has a slightly stronger taste)

Juice of 1/2 Lime

TSP Fresh Cilantro 

Salt & Pepper

Avocado or Olive Oil

OPTIONAL: 2 TBSP Mayo (I like the fresh taste of this salad without the mayo, but some prefer this for a creamier dish).

DIRECTIONS:

Clean the corn and bring to a boil in a large pot.  Cook for approximately 8-10 minutes.  I place the corn on the grill for a minute or two on each side for some charring, but this step is not required. 

Slice the corn off the cob using a knife. Add drizzle of oil, spices, herbs, salt & pepper,  and cheese.  Toss until evenly combined.  Squeeze the juice of half a lemon. Toss again and enjoy!

I love this served with our next recipe, Carne Asada Steak.

Carne Asada Style Steak:

INGREDIENTS: 

Sirloin or Flank Steak

Kick In The Pants Seasoning

Salt & Pepper 

Juice of 1/2 a lime

INSTRUCTIONS:

Pat meat dry on both sides.  Sprinkle generously with Kick in the Pants Seasoning, Salt, Pepper and just a little of the lime juice.

Add to grill on medium heat and cook approximately 10 minutes on each side (a bit longer for more well done). 

Slice on the diagonal for the most tender cut, sprinkle with a dash of the Kick In The Pants Seasoning and drizzle with the rest of the lime juice. Serve with Mexican Street Corn and/or guacamole.

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