These little kabobs are great appetizers for a hot summer day, or make larger versions to serve as a salad or dessert. Use as much of the ingredients as you need to make the number of servings you want.
Microwaved Corn on the Cob
This has to be the quickest and easiest way to cook corn, and it usually turns out very well. Be sure to turn the corn halfway through, as indicated in the instructions, and allow it to stand at least a few minutes
Oven-Roasted Corn on the Cob
If you don’t have access to a grill, you can get a similar look and flavor by roasting corn on the cob in your oven. You can also create a crunchy corn on the cob, which is great for snacking. We prepare the corn in the same way as we do for the grill, but without any added butter, spices, or herbs, to avoid messes in the oven.
Grilled Corn on the Cob
If we’re having a cookout, we like to grill our corn on the cob. There are numerous techniques, but this is how we do it.
Boiled Corn on the Cob
Traditional, boiled corn on the cob is easy to do, but it does require extra time to boil the water. If you’re using a 4-quart saucepan, you might need to shuck the corn and break the ears in half so they’ll fit. If you have a larger saucepan, definitely use it. You can cook the corn in the husk or with the husk removed, whichever you prefer. It’s less messy to shuck the corn before you boil it, but more nutrients will be preserved if you leave it in the husk. An added benefit of the latter is that the corn will stay nice and warm in its husk until ready to serve.
Mango Nectar
Use this puréed mango “nectar” to sweeten drinks like our Mango Mojito. Cut up a fresh mango or use frozen mango chunks if you’re really pressed for time or can’t find a ripe mango.
Chocolate Cardamom Cake
You might be wondering why you should bake a chocolate cake from scratch when it’s so easy to buy a cake mix and whip one up that way. Well, here’s what you can achieve if you make your own: Everything will be natural-no chemical flavors, preservatives, stabilizers, etc. You can make it with organic ingredients….
Pink Fluff (GF)
“It’s strawberry season, so I decided to whip up some Pink Fluff, a healthier version of my grandmother’s Pink Stuff. However, I was conflicted about which type of sweetener to add. In the past I’ve used sugar, but I had just purchased some fresh local honey from a neighbor, and I couldn’t resist opening it…
How to Build a Salad
When you choose your salad greens, feel free to mix varieties for more interest. We like to combine light and dark greens, as well as mild and spicy ones. Examples include arugula and romaine, Bibb lettuce and mustard greens, spinach and endive, or all of them. The more the merrier! You can buy triple-washed greens,…
Mixed Vegetables with Rice
When Rebecca and Greg were growing up, we tried to have a vegetarian meal once a week (which might have been the start of Rebecca’s conversion to a vegetarian diet). We didn’t make anything fancy or complicated either. We simply steamed or sautéed vegetables, cooked some brown rice (See How to Cook Brown Rice) and…
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