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12 Ways to Celebrate Colorado Sweet Corn on LaughingLemonPie.com

August 26, 2015
by Emily Klopstein
1 Comment

12 Ways to Celebrate Colorado Sweet Corn

Having grown up in the Midwest, I know two things very, very well: Winter, and Sweet Corn.

I had no idea or expectation when we moved to CO 8 years ago that it too was a land full of sweetness – What a wfm smalldelicious surprise! Colorado’s own Olathe Sweet Corn has been rolling into farmers markets and our local Whole Foods for a few weeks now, and hopefully will for a few weeks more! This Labor Day, be sure to enjoy a bunch (or a bushel!) before the season is oveeat more cornr.

Here at Laughing Lemon Pie, our love of corn is well documented. Lacy has encouraged us to Eat More (Real) Corn, making it Sustainable Eating Tip No. 7. In fact, Lacy recently learned the easiest way to cook corn: microwave whole corn cobs (husks and all). Cut off the stem end, grab and gently pull the husk at the silk end, give it a bit of a twist, and…all the silk will magically come off with the husk! The only work left for you is to decide how to enjoy it.

Although straight-up and un-doctored corn on the cob is one of life’s great pleasures, we’ve got a few other ideas for you and favorites to share.

Grilled Corn – Grilling is always a great way to amp up flavor, and BA’s Ultimate Guide is a great starting point.

Cornbread – While traditional cornbread is of course derived from ground dried corn, many recipes add fresh corn kernels to double the fun. Whether the recipe calls for it or not, you can add fresh corn kernels to any cornbread recipe to make it more corn-y. I have a personal collection of 33 recipes for cornbread of all stripes, but in the double corn category I recommend Corn-on-Corn Bread or Cornbread with Bacon Crust (substitute fresh kernels for the frozen ones called for in this recipe).

12 Ways to Celebrate Colorado Sweet Corn on LaughingLemonPie.comCorn SalsaMark Bittman has a great corn salsa recipe that features poblano chiles and lime juice. Corn salsa is pretty easy to whip up and riff on to your own taste and could be as simple as mixing freshly cut kernels into store-bought red or green salsa. Choose whether you like your corn raw or slightly cooked. Fire-roasted green chiles are coming to market now too you know, and mixing chopped hatch chiles with fresh corn would make any chip happy. To go above-and-beyond salsa, try Charred and Raw Corn with Chile and Cheese  – it lives somewhere between salsa and salad (but let’s not split hairs).

Corn Salad – There are a bevy of side salads that feature summer’s best vegetable. Lacy’s Fiesta Quinoa Salad is easy to summer-ize with fresh tiny cherry tomatoes and raw or barely cooked sweet corn. A similar salad is the warm Corn and Summer Vegetable Saute, which could probably benefit from the addition of quinoa (couldn’t just about everything?). Mark Bittman’s Pan-Roasted Corn and Tomato Salad is another great way to get the best of summer in one bite.

Maque Choux – Throw that term out the next time you want to find a Lou-see-ann-ophile in a crowd! “Mock Shoe” is a braised corn dish, a side dish or the base for a lovely piece of cajun-spiced fish, shrimp, or grilled chicken. The bacon version is more traditional, but the vegetarian recipe can’t be half bad either – I mean we are talking about fresh, sweet, divine corn here, right?

Corn Tacos – Poblano chiles and corn are best buds, agreed? So imagine charred poblanos, grilled corn, and creamy cojita cheese all wrapped up and toasty warm – ack! Yep, that one’s a winner every time – Poblano Rajas with Roasted Corn from Denver’s own Pinche Taqueria.

Corn Fritters –  Where I’m from, a fritter must be both spherical and deep-fried – but it seems that national media has taken to confusing fritters with pancakes. Sigh – whaddayagonnado? Bon Appetit’s Corn-Jalapeño Fritters are like pancakes made from corn salsa, and Martha’s Corn Fritters include cornmeal, fresh corn, and nice instructions on how to get the corn off the cob.

Chili – Corn and chili go hand in hand as the sweetness of the corn can balance out a great This Week in Eats on LaughingLemonPie.comdeal of spice, meat, and chiles. Chili recipes are another category I collect heavily in, and last week I made this Spicy Corn and Chicken Chili to take camping. It was the perfect thing, and now I’ve got two more re-purposed yogurt containers full of this dinner gold in the deep freeze for later.

Canned Corn Relish – After seeing so much corn at the farmers market and watching Chef Sean Brock throw together a great meal out of things canned and fresh from the garden, I canned corn for the first time this summer. I started with the Canned Corn Relish recipe out of the Ball Blue Book Guide to Preserving, but omitted the cabbage (ewww?), added a ton more peppers than called for, and kept to the low end of their sugar recommendation. The idea with canning is that you’ll be able to enjoy the fresh summery taste of corn all winter long but I don’t think we’re going to make it that far seeing as how we’ve already gone through 4 jars.Corn Butter from Food52 Genius Recipes on LaughingLemonPie.com

Corn Butter – Never heard of such a thing? Yeah, me neither until I read Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (Food52 Works). Corn butter is rather unbelievable stuff – There’s a good reason this cookbook’s title includes the word “genius.” After removing the kernels from the cob, you blend then strain the corn – ending up with corn juice. Corn juice on it’s own is pretty much WOW, but heating the corn juice changes it entirely! I was really surprised by the transformation. Kind of like when you start a pot of polenta – turn your back for one minute and it’s suddenly thick! Slather this sunny spread on toast – it’s as sweet as jam, and such a unique way to enjoy corn.

Shrimp and Corn – For me, this is another great pairing. Any combination of beans, shrimp, tomatoes, corn, and chiles or spice equals yum in my book. Two favorites around here are Cajun Shrimp and Corn or Black Bean, Corn, and Shrimp Salad.

Share with us your family’s favorite way to enjoy this corn season! And if you have a cornbread recipe to recommend I’m always looking for contenders – leave a note, link, or recipe in the comments below! Need more ways to get corn in you? Our man Bittman has 12 simple uses for corn off the cob.

 

Laughing Lemon Pie at Whole Foods Bradburn 8.18.15

August 20, 2015
by Emily Klopstein
0 comments

4 Back to School No-Cook Recipes & Ideas

Laughing Lemon Pie at Whole Foods Bradburn 8.18.15We shared these four simple, delicious, and healthy back-to-school ideas during our in-store demonstration at Whole Foods Market Bradburn/Westminster on Aug 18, 2015.

Laughing Lemon Pie at Whole Foods Bradburn 8.18.15Laughing Lemon Pie at Whole Foods Bradburn 8.18.15

 

 

 

 

  • Pesto with Caprese Dippers (ie mozzarella cubes and cherry tomatoes on a stick)
  • Fiesta Quinoa Salad I said no-cook, right? We cooked the quinoa for the Fiesta Quinoa Salad in Lacy’s rice cooker. So very convenient!

August 18, 2015
by Emily Klopstein
2 Comments

Make Your Own Hummus (and Make It Your Own)

Hummus Demo at Whole Foods Bradburn Aug 18, 2015

Make Your Own Hummus (and Make It Your Own)

Ingredients

  • 1 15oz can Chickpeas/Garbanzo Beans, drained and rinsed
  • Juice of 1/2-1 whole Lemon
  • 2-4 Tablespoons Tahini
  • 0-2 cloves of Garlic
  • Salt and Pepper to taste

Instructions

  1. Pile all the ingredients into a food processor.
  2. Process until very smooth.
  3. Taste and assess - add more lemon juice? Add more salt/pepper? Add more tahini? Make it taste like you like! Consistency too can be adjusted - you may need to add some water, tahini, or lemon juice to make your hummus as thick, thin, or fluffy as you like it.
  4. Think about other add-ins for next time - one or 5 leaves a spinach could be added and go unnoticed, or try a whole handful! Try adding different herbs, vegetables, and even switching out the Garbanzos for a different kind of bean - online you'll find 1001 different iterations of hummus that feature beets, edamame, cauliflower, roasted red peppers, spinach, avocado, fava beans, butternut squash, black beans , white beans, lentils, carrots, and even sweet potatoes.
http://laughinglemonpie.com/make-your-own-hummus-and-make-it-your-own/

Camping Eats on LaughingLemonPie.com

August 16, 2015
by Emily Klopstein
1 Comment

If You Take a Foodie Camping, She’ll…Pack Meat

Camping Eats on LaughingLemonPie.com

Chili on the boil.

It’s summer! Most people have known this to be a fact for a while now, but summer was late in coming to CO this year. I’m glad for all the rain we got, but glad too now to get out and into the woods enjoying our family’s summer sport: CAMPING!

What does a foodie pack on a camping trip? Well, rather inadvertently, lots of meat…at home we don’t eat that much of it, but somehow the great outdoors taps my subliminal carnivore.

Breakfast, lunch, dinner, and even snacks were meat-centric. Needless to say, we ate vegetarian-ly during the week after in an attempt to balance it all out!

Camping Eats on LaughingLemonPie.com

Mmmmmm….bacon!

I really like to plan ahead with what I pack for camping – as fun as cooking outdoors can be, I like to keep the actual cooking to a minimum. In other words, I generally bring already-made, usually frozen meals and then simply reheat on the camp stove. No cooking (burning) over a campfire for me, thanks!

As a bonus, bringing dinners that are already frozen helps keep the cooler cool. We are decidedly dedicated car-campers with plenty of gear and a cooler so heavy we don’t even take it out of the car. I pack my cast iron skillet too – for me, nothing says “camping” like cooking with a fork!

Camping Eats on LaughingLemonPie.comBreakfast

Now there’s meat, and then there’s meat. A weekend full of meats from Whole Foods?  That’s my kind of carnivorousness. In the week before the outing, I stopped by the meat counter at our local WFM and chose from 4 different breakfast sausages and 12(!!!) kinds of bacon. We ended up with Double Maple Smoked Bacon (did you know the Whole Foods at Bradburn/Westminster has its own in-house smoker?!), and the Country Sage Pork Breakfast Sausage links. But I’ve got to say, if you haven’t had their Blueberry Maple Breakfast Sausage…that’s the one to try first and ASAP.

I brought cornmeal biscuits to go along with our chili, and they did double duty as breakfast items. We all adored the biscuits toasted in a cast iron skillet of bacon fat and smothered with honey. That might be my all-time favorite breakfast, camping or not.

Lunch

Grilled sausages for grown-ups, and hot dogs for the little one on day one. Then summer sausage, salami, and cheese (again from Whole Foods Bradburn, their cheese counter is the stuff of dreams) plus crackers and dried fruit for a no-cook hiking lunch on day two.

Snack time

Why not some more meat?! We got to sample four of the 20+ flavors and kinds of jerky made by our Denver-local Mountain America Jerky. Mountain America Jerky is all natural, with no preservatives, fillers, or nitrates and made in Colorado. Woot Woot! The beef and turkeCamping Eats on LaughingLemonPie.comy meat is sourced in Colorado, the Elk meat comes from Wyoming, North Dakota, or Minnesota.​

One note – since this jerky has no preservatives, it must be refrigerated after opening. ​If kept chilled, open bags will last a few weeks. Ours however, did not last more than a few days, fridge or not. A certain little carnivorous camper was all over the jerky and was pretty sure it was all for her. “More Jerky!” was the call of the weekend. I got her to adjust it to “More jerky please, mama,” but the tone stayed the same.

We sampled beef, turkey, sweet & spicy beef, and elk jerky. All were fantastic, though lil’ carnivore and I liked the turkey jerky best.

Dinner

For this trip, I packed the cooler with 2 re-purposed yogurt containers of frozen Braised Pot Roast with Caramelized Vegetables and 10-Alarm Turkey Chili, both from Easy Everyday Slow Cooker Recipes by Donna-Marie Pye. Chili is always a winner at camping dinner – we pack hot sauce too so grown-ups can crank the heat and serve with Cornmeal Biscuits that I make at home in the morning before we leave.

Dessert

No meat here, silly! Camping dessert = s’mores of course! We tried a novel way – one of those camping hacks you’ve seen – where you stuff an ice cream cone (sugar cone) with marshmallows and chocolate, wrap in foil, and let it sit in the coals of the fire until melty and delicious! It is certainly delicious, but not as much s’more stuff fits in a standard sugar cone as you might imagine or want (though it’s probably as much as anyone really needs!). To do it “right” (ie big!) I’d recommend big waffle cones like they use at a premium ice cream joint – but I’ve never seen those for sale at a regular grocery store, have you? Maybe your local ice cream shop would sell them to you minus the ice cream.

What foods do you and your family enjoy while camping? We’ve got one more trip this summer, I’d love to try your ideas!

SONY DSC

August 14, 2015
by Lacy
1 Comment

Best Organic Prices Denver Metro — Week of Aug. 14

So, we’re trying something new! People on Facebook indicated they are interested in seeing the best organic grocery deals in our area, so we’re going to try this out!

A few things to remember:

  • These are based on the sales prices for our local stores in the NW Denver metro area. A lot of these deals will be national, but not all! So check your local store flyers.
  • I’m only going to be listing the very best deals on organic foods, and sometimes local produce. So, I’m not listing out everything that’s on sale, just the best sales of the week.
  • I DON’T necessarily recommend shopping at ALL of these stores each week! (The cost of gas and your time may outweigh the savings.) But this is to help you decide where to shop and what to stock up on. A really great deal might be worth an extra trip.
  • If you want more tips on how to save money on organics, click here to see my 40-page ebook, chock-a-block full of actionable ideas and tips.

Sprouts

Organic red and green grapes are on sale for $1.77/lb this week, which is about as low as they go! Stock up and enjoy!  They freeze for a fun frozen treat.

They also have their house organic coffee blend for $5.99/lb, which is a good price.

King Soopers

Good deals on Rocky Ford Cantaloupe ($0.34/lb) and Olathe Sweet Corn ($0.25 each).  Please note that these are local, but not organic. Both sometimes go a little bit lower, but these are good stock-up prices.

Safeway

Wild-caught Sockeye Salmon is on sale for $7.99/lb which is a GREAT deal and a good sustainable fish choice.

Whole Foods

Our local Whole Foods has organic raspberries, 2 for $5 (doesn’t say what size, but I assume the small box; if it’s the big box, buy them ALL and make jam! Ha!).

Top Round London Broil and Top Round Steaks (step 4) are on sale for $6.99/lb which is a pretty great price for responsibly raised beef.

They’re also doing 25% off all supplements this weekend only, so a good time to stock up if you need them.

Have you spotted any other great deals this week? Let us know in the comments!

How to have a Happier, Healthier School Year from LaughingLemonPie.com

August 10, 2015
by Lacy
0 comments

How to Have a Happier, Healthier School Year

Around here, public school starts up on August 17, so back to school time is officially here!

I know lots of parents who approach the back-to-school season a lot like New Year’s resolution season: I will be more organized this year.  We will eat healthier this year. I will make it to every single PTA meeting… and so on.

Well, one of those resolutions can be pretty easy to keep.  (Sorry, I can’t help you with PTA meetings.) It can be easy to ease your kids into a happier, healthier eating routine for the school year.  Try some of these tips, inspired by our friends at Whole Foods:How to have a Happier, Healthier School Year from LaughingLemonPie.com

My top 5 tips for healthier eating this school year:

  1. DON’T try to change everything overnight.  If your kids are used to chips and cookies in their lunchbox every day, they’re going to revolt if all you send is carrot sticks and apple slices. Take smaller steps by first swapping out unhealthy snacks with healthier versions — air-popped popcorn instead of potato chips and homemade (lower sugar and fat) cookies instead of Oreos.
  2. DO plan ahead. Let me just ‘splain something to you: you are not magically going to have more time on a Monday morning to pack a healthy lunch just because you have good intentions. Back those good intentions up with some prep ahead of time — pre-package homemade goodies so they’re easy to grab, chop fruit and veggies on the weekend, etc.
  3. DON’T become a food nazi.  There’s no reason for that. Work towards eating healthfully most of the time, and then those birthday cupcakes in colors not found in nature won’t feel like such a big deal.
  4. DO plan for healthy snacks outside the lunchbox, too.  Kids always hungry when they get home from school? Check out this healthy snack list for good ideas.  Many of them are portable. And guess what? An orange is a much better choice than a sugary granola bar before or after sports.
  5. DON’T think that your lunch box is immune, either. Lead by example!  Make healthy eating a family affair.

back to school wfmWant some more healthy lunch and snack ideas? You can come join us at Whole Foods Market Bradburn in Broomfield on August 18 for our back to school cooking demo, featuring local Colorado products! Kids welcome too! Click here to RSVP.

Photo Credit: Helen in Wales via Compfight cc

This Week in Eats on LaughingLemonPie.com

August 3, 2015
by Emily Klopstein
1 Comment

This Week in Eats

It’s been a good week. In fact, an amazing week. Of eats. Good eats, that is!

Amazing enough to make me think I might be a kitchen manic-depressive. I’d been in a months-long slump and then WHAM! suddenly I was on fire and motivated (obsessed?) again. In the space of one week I cooked out of 5 different books, tried 11 new recipes, and even canned – Whew! What a whirlwind.

What did I make/eat? (What didn’t I eat seems like it might be a shorter list)…Here are the highlights:

Chorizo Tacos – this is so brilliant that it isn’t even a recipe. Next time you see fresh chorizo sausage on sale at the butcher buy a pound or two. Take it home, break it up in a pan and brown it. Cool the meat, then freeze. If you want to be smart about it, freeze the meat by spreading it in a single layer on a baking sheet – that way when you later bag or contain the meat, you’ll be able to extract as much as you need per each meal. You’ll have little ready-to-go individually frozen sausage globules rather than one massive chunk of frozen sausage which would require thawing (or an ice pick). When ready to eat, simply shake some frozen sausage nuggets into a hot pan to reheat and serve alongside your favorite taco toppings. DinnerThis Week in Eats on LaughingLemonPie.com done!

Swiss Chard Canneloni – I really loved getting to know British Chef April Bloomfield through the PBS’s Mind of a Chef (season 4 coming this Sept!) and was further pleased to read her second book, A Girl and Her Greens: Hearty Meals from the Garden. One recipe I tried (and adored) was the Swiss Chard Canneloni. You could easily sub frozen spinach for the swiss chard (and I think I will in the future or in a pinch). It is basically long pasta rolls stuffed with ricotta and greens, topped with a lemony cream sauce. Simple, satisfying, great food. The recipe calls for making your own pasta (pass). I thought about buying fresh pasta sheets from the grocer’s deli case (too stingy to do that). In the end I used 6 of the 100some Barilla no boil/oven ready lasagne noodles I have in stocked in my pantry. I briefly boiled them (2 mins?) for the same effect as fresh or homemade.

This Week in Eats on LaughingLemonPie.com20% Meatballs – I started out making the Eggplant (meatless) Meatballs recipe in Mark Bittman’s VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good, which consist of eggplant, white beans, and bread crumbs. Never one to leave well enough alone, I added browned mushrooms, a box of frozen spinach, and a pound of ground beef to the mix. So I guess that makes them more like 16% meat meatballs, but who’s counting?

Shrimp, Polenta, & Pancetta – I highly recommend Sheet Pan Suppers: 120 Recipes foThis Week in Eats on LaughingLemonPie.comr Simple, Surprising, Hands-Off Meals Straight from the Oven. Too bad it isn’t exactly crank-the-oven weather. Still, I could eat out of this cookbook every night and be very happy. It’s cover to cover full of great recipes that are simple to execute and prepare. I had some rolled, leftover polenta from a night of sausages, polenta, and broccoli rabe so when I ran across this recipe it was an immediate go. But I’d say this easy one-pan dinner is worth making polenta for, and saving any extra to make this recipe again another night.

This Week in Eats on LaughingLemonPie.comStromboli – You know how something so obvious can escape your attention? For all the fresh dough pizza making that goes on here, somehow stromboli hadn’t entered the rotatioThis Week in Eats on LaughingLemonPie.comn. Well, Sheet Pan Suppers took care of that oversight! I had forgotten how good stromboli could be! Ours was stuffed with provolone, spinach, a little bit of mozzarella, prosciutto,  and some Creminelli Whiskey Salami from Whole Foods Market Bradburn.

Pulled Pork with Alabama White Sauce – I had heard a tantalizing rumor about white barbecue sauce from a friend who hails from Mississippi, and was understandably intrigued. CoincidentallThis Week in Eats on LaughingLemonPie.comy, Bon Appetit ran a recipe for the stuff not a month later and naturally it went on the must-try list. We mixed it into a portion of Lacy’s Easiest Slow Cooker Pork. I thought it went great with pork, but hubs and I both agreed this sauce would be most divine on some slow cooked  or smoked shredded chicken, or even chicken pulled off a rotisserie bird. If you fancy yourself a BBQ fan, give this unique sauce a try. It’s undoubtedly different, and indubitably dee-lish.

This Week in Eats on LaughingLemonPie.comWhole Wheat Buttermilk Pancakes – Thanks to my fellow kitchen-obsessives at Cooks Illustrated for doing the legwork required to achieve the perfect 100% Whole Wheat Pancake. There’s not much to say about pancakes, being that they are so inherently wonderful. But this is a great recipe, a good one to add to my collection of pancake recipes, and tasted even better with the addition of finely diced apple bits.

This Week in Eats on LaughingLemonPie.comButternut Squash Coconut Tart – This was another favorite from April Bloomfield’s A Girl and Her Greens. For the crust I used a recipe for a melted butter almost-shortbread-like crust I’d seen in Cooks Illustrated a while back. I used a box of frozen butternut squash and a can of coconut milk and somehow ended up with enough filling for 4 pies. Oops? Not really. Now I’ve got a re-purposed yogurt container full of squash coconut pie filling for anytime I feel the urge – and where I’m from, that’s called one heckuva deal!

Mandy’s Cinnamon Rolls – These are cream rolls, no yeast, no kneading, no overnight! I’d like to undThis Week in Eats on LaughingLemonPie.comerline, bold, CAPITALIZE, and italicize that sentence cuz it feels like such a revelation to me, but I suppose not everyone might be so impressed. In non-baker-speak that all adds up to a super simple recipe for delicious anytime warm homemade cinnamon rolls (well, anytime you have cream on hand). As noted below, Mandy’s recipes lack oven temps. I baked these at 410° for 22-24 minutes, but next time I’d try 425°.

A side note about Mandy’s…first published in 1929, “Mandy” now seems like an unfortunate amalgamation and appropriation of the work of many African-American women. But given the time period, we have to be glad that Natalie Scott appreciated their work and had it recorded, documented and preserved. Lacking in precise, modern measurements and oven temperatures makes the book a bit more like a piece of American history or food anthropology. However, me being a sucker for anything and everything Sean Brock (my favorite non-Chang Mind of a Chef alum), my ears perked up when he mentioned a favorite old cookbook. It wasn’t Mandy’s Favorite Louisiana Recipes that he mentioned, but Mandy’s has been my favorite Brock-ommendation so far (here’s a great list of 10 to start with, if you’re similarly interested).

I hesitate to term this book “charming,” though to modern eyes it certainly comes across that way. Mandy’s composite charm and voice aim to record how a specific group of women at a specific time in American history worked and talked – or how their work and speech was  filtered and interpreted by a white woman (employer at best, slave master at worst). Obviously I could go on and on about this book, but here’s one rather inexplicable example that precedes the Cinnamon Rolls recipe: “de preacher ‘ll tell yo’ how a little leb’n ‘ll ‘leb’n-up de whole o’ sump’n’ – well, suh, dat’s how ’tis wid cinnamon.” “Leb’n” is…leavening? lovin’? I’m not sure, but you get the idea. Or not, in which case I invite you to immerse yourself in this voice and anthropology – 32 libraries own it, or I’d deem it well worth the $7 at a bookseller.

OK – back to the program…

This Week in Eats on LaughingLemonPie.comWatermelon Juice – have you ever blended roughly chopped watermelon, strained it through a sieve, and drank the results? You should. You must. Before summer is out. And the juice gets about 10x better once you let it sit in the fridge overnight. Shake, pour, and enjoy (caped semi-super assistant optional).

Canned Corn Relish – Inspiration here was two-fold. My latest favorite item at Trader Joe’s is This Week in Eats on LaughingLemonPie.comthe Corn and Chile Tomato-less Salsa. It comes off a bit sweet, but I usually cut it by adding some tomatoes, black beans, and many dashes of habanero sauce. After seeing so much corn at the farmers market and watching Chef Sean Brock throw together a great meal out of things canned and fresh from the garden, I hauled the giant canning kettle out, bought a dozen ears, and put up the Canned Corn Relish recipe out of the Ball Blue Book Guide to Preserving. Well kind of – I omitted the cabbage (ewww?), added a ton more peppers than called for, and kept to the low end of their sugar recommendation. Of course the idea is that you’ll be able to enjoy the fresh summery taste of corn all winter long but….I don’t think we’re going to make it that far seeing as how we’ve already gone through 2 jars. :)

How about you…Feeling manic or depressive in the kitchen lately? Manics: What summer revelations and obsessions have you been cooking up? You know I’d love to hear about it – Comment below! Depressives, I feel ya – Hopefully maybe you’ll catch some of my fire and get rolling again with one of the ideas above. It feels good to be back!

July 27, 2015
by Lacy
1 Comment

Summer is Prime Time for Local Produce!

Summer is the peak season for fresh, local produce: peaches, cherries, plums, corn and more! Eating local this time of year is easy and tasty – and it will also help your community and the environment.

Whole Foods Market is really promoting its commitment to supporting local producers this summer, and sent these benefits of eating local.

Benefits of Eating Local:

  • Local foods are picked at the peak of ripeness and delivered straight to the store without traveling much distance and often within 24 hours of being picked which allows for the freshest, best tasting produce.
  • Choosing to support local producers also helps you eat seasonally.
  • Local food supports the local economy. Money spent on local foods stays close to home and helps your town or city thrive.
  • Local foods have a smaller carbon footprint since they do not have to be shipped across the country.

These are all amazing reasons to buy local!  Another great reason to stock up on local foods in the summer is that they are cheapest when at their peak. Eating local can be more expensive than conventional, and while I believe many of the benefits outweigh the costs (and I’m privileged enough to be able to make that choice), I’m still all for saving money when I can! So stocking up now on seasonal fruits and veg and preserving some for later is a great way to save and shop your conscience.

nectarines

This season, dig into local peaches, cherries, plums, pears, corn and more. Try some of these recipes with your local finds:

What’s your favorite summer recipe? Let us know in the comments below!

Thanks to our friends at Whole Foods Market, who sponsored this post, but all opinions are our own.

July 28, 2015 6pm LaughingLemonPie in-store demo at Whole Foods Bradburn

July 19, 2015
by Emily Klopstein
1 Comment

In Store Cooking Events at Whole Foods Bradburn!

Yes, you read that right! Your Laughing Lemon Ladies will be live and in-store, cooking locally grown and raiWhole Foods Bradburn: a LaughingLemonPie.com Field Tripsed products at the Whole Foods Market in Bradburn (Westminster, just a hair east of 120th & Sheridan) this summer.

We’ve enjoyed a fondue_featuredgreat partnership with the new store, going on a tour in December and devising delicious stay-in menus & recipes for Valentine’s Day this year.

Our first event is July 28th, starting at 6pm. We’re featuring a ton of local products and most especially – PEACHES!
Since we couldn’t choose just one great peach-centric idea…we’re doing three! This month’s demonstration and tasting menu:

  • Colorado Peaches Wrapped in Prosciutto
  • Black Diamond Berkshire Pork with Colorado Peach Sauce
  • Grilled Colorado Peaches with Herb-Infused Coconut Whipped Cream

This class is free, but registration is required. Please call the customer service desk at 303.439.7000 to reserve your spot.

If you can’t make it July 28th – fear not! We’ve got plans for August and September there as well: August 18th & September 15th. And we’re planning to video the events as well! Wish us luck!

Muy Verde Salsa on LaughingLemonPie.com

July 7, 2015
by Emily Klopstein
1 Comment

Muy Verde Salsa

Muy Verde means very green – and this vegan dip is indeed that, plus creamy, crazy tasty, and packed with veg to boot. Use vegetables straight from your garden, or supermarket staples to blend up this Muy Verde Salsa – either way is delightful. And I’ve got a couple ideas for more green add-ins to take it from Muy Verde to Mas Verde.

When reviewing Muy Verde Salsa on LaughingLemonPie.comthe Good Cheap Eats Cookbook a while back, I encountered the recipe for Poblano Chile Enchiladas which features a luscious sauce made so simply by whizzing a 16oz container of sour cream with a 16 oz jar of salsa verde.

Ever a tinkerer, I added a half bag of spinach and some green chiles from the garden. That combination had me nearly drinking the enchilada sauce and settling instead for dipping many many many chips in it.

Which is all to say that I’ve been playing around with this Muy Verde Salsa recipe for a while. It’s become very green and wholesome with not only the spinach to green it up, but I’ve also omitted the sour cream – substituting avocado instead to achieve that same creaminess but without the dairy.

If you’re a gardener, you could totally make your own salsa verde – later in the summer once my garden is churning out tomatillos and jalapenos I know I will be trying Lacy’s Best Salsa Verde Recipe Ever. And if you’ve got any avocados lingering in the freezer, this dip/sauce would be a great use for frozen avocados.

Want it Mas Verde (more green?) – add lime juice. Mucho Mas Verde (much more green?) – add jalapeno, poblano, or hatch chiles either roasted, canned, fresh, or tabasco-ized. If it gets too hot to enjoy, remember you can always cool things down with a dollop of sour cream mixed in.

I have baked this salsa, and can testify that it makes a great enchilada sauce. Baking takes a lot of the heat out of it FYI, so adjust accordingly. I’ve also frozen it and thawed later for enchilada sauce. And in the fridge it lasts about 4 days.

PS: I’m a big fan of my Cuisinart Immersion Blender, but a regular stand/pitcher blender would do the same job just as well here.

Muy Verde Salsa on LaughingLemonPie.com

Muy Verde Salsa (or Enchilada Sauce)

Yield: makes 2 cups dip or enchilada sauce

Ingredients

  • 1 cup salsa verde
  • 1 avocado
  • 4 oz spinach, or a half bag, or a couple of big handfuls
  • Optional:
  • Juice of .5-1 lime
  • A dash (or 12) of Tabasco Green Pepper (Jalapeno) Sauce
  • Diced Chiles - roasted, fresh, or canned jalapeno, hatch, or poblanos

Instructions

  1. Place all 3-6 ingredients in a blender (or bowl if using an immersion blender).
  2. Blend until smooth, creamy, and drink-ably delectable.
http://laughinglemonpie.com/muy-verde-salsa/