Sweet Corn Gazpacho

This recipe is part of Dig Inn's Wellness Series. Dig Inn is a farm-to-counter restaurant serving up real, good food here in NYC with a focus on seasonal, vegetable-friendly cooking.



When I look back on summers growing up, I remember growing sweet corn, strawberries, and tomatoes in my backyard, barbequing with friends and playing outside. This recipe is reminiscent of a few of my favorite memories and ingredients I would pick fresh from my backyard.

Summer is especially exciting for me living here on the east coast, because its time I get to enjoy the outdoors and nature. I’m finally set free! I love going upstate to waterfalls, hiking in the woods, watching movies in the drive-in, and going to every just about every farmers market known to man.

This gazpacho celebrates summers bounty! Sweet corn, fresh heirloom tomatoes, sugar snap peas, and avocado. Its super simple to throw together, and tastes even better the next day.

This can be served up at barbeques and dinner parties.  The sweet corn adds a creamy texture to this recipe, and the sugar snap peas, green onions, and corn on top add a refreshing crunch.

Celebrate summer with this seasonal sweet corn gazpacho!



Serves about 4 people

Ingredients:

  • 1 large yellow heirloom tomato
  • 3 ears of yellow corn, cooked and kernels removed 
  • 2 yellow peppers, diced
  • 1/2 cup of yellow onion , diced 
  • 1 glove of garlic, minced
  • a pinch of cayenne
  • 1/2 a teaspoon of salt 
  • 2 tablespoons white wine vinegar
  • 3 tablespoons of extra virgin olive oil

Toppings:

  • 3 green onions, thinly sliced
  • ½ cup sugar snap peas (thinly sliced)
  • 1 avocado, diced
  • Red pepper flakes (optional) 

Instructions:

1. Place all of the ingredients into a high-speed blender, except the kernels from one ear of corn. Blend until mixture is completely smooth. Taste and adjust any seasoning accordingly.

2. You can serve immediately, at room temperature; however, I would recommend refrigerating for 3 hours - overnight to chill the soup and to allow the flavors to develop.

3. When you're ready to serve, pour the soup into bowl, and garnish with any of the suggested toppings. 


Red, White, and Blue Smoothie Bowl

This recipe is part of Dig Inn's Wellness Series. Dig Inn is a farm-to-counter restaurant serving up real, good food here in NYC with a focus on seasonal, vegetable-friendly cooking.



Summer is here! This recipe is all about celebrating seasonal berries and fruit, vacation time, sun, and refreshing food. Could you ask for a better combination?

The patriotic colors are in honor of July 4th weekend, and it’s the prefect recipe to make for dessert at your weekend barbeque, that’s also kid-friendly.

The creamy vanilla banana nice-cream will tease your taste buds into thinking you’re indulging in a sinful bowl of ice cream, but really its just fruit!

The strawberry sauce that swirls perfectly into the banana nice-cream, adds a tartness and strawberry sauce flavor. Almost sinful, but you don’t have to feel bad about eating any of these ingredients, because they are all pure all-natural ingredients.

Take advantage of these seasonal berries, and eat them up with this vanilla banana nice-cream bowl.

Simple, tasty, cooling, creamy, and patriotic. Talk about the perfect July 4th dessert recipe!



Makes 1 Serving

Ingredients:

Vanilla Banana Nice-Cream

  • 3 ripe sliced frozen bananas
  • 3 tbsp. unsweetened almond milk
  •  1 tsp. vanilla extract

Rawberry Sauce

  • 1/3 cup fresh strawberries
  •  ¼ cup frozen raspberries
  • 1 ½ Tbsp. maple syrup
  • ½ tspn. Vanilla extract
  • 1 Tbsp. chia seeds soaked in 2 Tbsp. of water

Toppings:

  • Fresh blueberries
  • Coconut chips
  • Frozen raspberries


Instructions:

1. Blend together all rawberry sauce ingredients together until the mixture reaches a smooth consistency.

2. In a food processor, blend together the vanilla banana nice-cream ingredients until the mixture is thick and creamy. You might need to add more almond milk to the recipe if the bananas aren’t blending. Add a tbsp. more of the almond milk at a time if necessary.

3. Pour the nice-cream mixture into a bowl, swirl in the rawberry sauce. Then top off the bowl with frozen raspberries, fresh blueberries, and coconut chips. Enjoy this deliciousness!





Summer Vegetable Pasta

10514540_10154540624455085_6222907155270804160_n After I received my local organic food delivery I wanted to use as much of the produce as I could, so a pasta came to mind! I used practically all the veggies that came in my package.

I cooked  the vegtables lightly, so that they still had a nice bite to them, and the tomatoes add a beautiful tart and rich flavor. The dried spices bring this dish together, and the hint of red wine make you feel like your eating out at a restaurant. It's the perfect dish to make to use up all those summer veggies that are left in your fridge. Simple, easy, and delicious.

I always need to eat a ton of greens during the day, so I decided to place the pasta on top of a bed of arugula and massaged kale which I received in my delivery as well. The nutritional yeast adds a nice nutty flavor and "cheese" like texture to the dish, and tons of B vitamins.

Feel free to add in as many veggies as your heart desires! Hope you enjoy!

Yields: 2 servings

Ingredients:

  • 1/2 yellow onion
  • 2 cloves garlic (thinly sliced)
  • 2 TBSP olive oil
  • 2 carrots
  • 1/2 large zucchini
  • 1 cup cherry tomatos
  • 4TBSP red wine
  • 4 leaves of kale (stems removed)
  •  2 cups arugula
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • salt and pepper to taste
  • a sprinkle of nutritional yeast on top
  • 1/2 bag of rotini pasta or pasta of your choice

1. Boil water and follow clocking instructions for the pasta you use.

2. Slice onion, garlic, and vegetables in long thick slices.

3. Heat olive oil in pan, and add in the onion and garlic. Cook over medium heat for about 4-5 minutes, until onion is translucent.

4. Add in the carrots, zucchini, cherry tomatoes, dried oregano, dried basil, and salt and pepper. Cook for another 20 minutes.

5. Mix in the cooked pasta into the vegetables.

6. Add the red wine into the pasta mixture. Simmer until red wine has cooked down, make sure the vegetables still have a bite to them.

7. Massage kale with more olive oil, and mix in the arugula. Divide in to two portions.

8.Pour the vegetable pasta mixture over the greens and top off with a sprinkle of nutritional yeast.

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