Chimichurri Grill East: A Review


I love Argentinian food and I recently had the pleasure of visiting Chimichurri Grill East.  There are actually two locations in Manhattan - one on the East Side and one on the West Side.  This night, I was visiting the newer location on the East Side. 

The facade of the restaurant does not adequately portray the size of this place.  There are 3 rooms inside, each leading from one to the other.  You will enter in the Tango Bar, which holds the bar and seating for 16 people.  From there, you can walk into the Pink Room, which is a bit more casual and can also seat 16.  The Pink Room then opens up into the Main Dining Room, which is elegantly decorated with a gorgeous Italian crystal chandelier, custom made chairs, an Argentinian cow hide mirror, and walls lined with beautiful photographs of herbs and spices taken by co-owner and chef Carlos Darquea.  The Main Room seats 60.

The Main Room will be rearranged each Tuesday night to accommodate Tango Nights, starting December 5th from 7-10pm.  Tango dancers will be able to come and enjoy dancing underneath the beautiful chandelier.  These are not professional dancers, but rather dancers who just enjoy to dance.  A few weeks ago, New York City removed the prohibition-era ban on dancing in restaurants and this has allowed Carlos to create such an event.

Before I get into the food, I also want to mention that there is a happy hour in the Tango Room and the Pink Room every Monday through Saturday from 4-8pm.  It includes Argentinian bar bites and small plates, special Argentinian wines by the glass, martinis, and beers.

Once we arrived at the restaurant, Carlos greeted us and presented an impressive tasting menu, which paired 7 of his favorite dishes with unique wine pairings, in addition to a dessert.  He and his wife worked on assembling the wine pairings and impressively, they were spot on with all of them!


Our first course was Ostras, or grilled oysters.  I confess that I'm not usually a fan of oysters but these were amazing.  I spritzed the oysters with the lemon juice to make it a bit more tart.  Carlos also added a bit of Argentinian regianito cheese on top of the oysters which was very tasty.  You might not think of adding cheese to seafood or oysters in particular, but it really worked here.  This was paired with an excellent dry Argentinian sparkling wine.


For our second course, we had the Berros salad, which consists of watercress, tomato, avocado, red onion, and cilantro with a squeeze of lime and olive oil.  I truly enjoyed this salad.  It was light and fresh and included all of my favorite ingredients.  It was paired with a nice Torrontes wine.


Next up, we had a lovely grilled Branzino filet - Branzino a la Parrilla.  This was served over grilled asparagus and with a grilled Meyer lemon on the side.  The grilling of the lemon gave the juice a smoky flavor when the lemon was squeezed over the fish.  The fish was flaky and tender and paired nicely with a glass of Chardonnay.


For our fourth dish, we enjoyed the Cerdo San Pablo.  This is grilled pork with an agave glaze which is served over sauteed red cabbage, apples, onions, and bacon lardons.  While I really enjoyed the pork, when it was paired with the sauteed cabbage mixture, it truly stood out to me as one of the best dishes I had that evening.  This was successfully paired with a Meritage wine (80% Malbec + 20% Cabernet).


At this point, we took a quick pause for a homemade raspberry sorbet to cleanse out palates.  This was nice, clean, and refreshing, as it was intended to be.


Up next, we have the fifth course.  Since receiving the tasting menu, this was the course that I was most looking forward to.  I absolutely love empanadas and can never get enough of them.  These were small tasty bites filled with organic chicken, grass fed beef, and swiss chard and manchego cheese.  On the table we had small bowls containing two types of chimichurri sauce - red and green.  Yes, there is such a thing as red chimichurri sauce.  These made excellent partners for the empanadas.  This dish was one of the highlights of the meal for me.  These were paired up with a Pinot Noir.


For our sixth course, we started to delve more into the meats.  We had beautifully grilled lamb chops served with a fresh mint and fava bean mash.  The lamb was plated over a syrah au-jus sauce.  This was another excellent choice by Carlos.  The meat was simply delicious and I ate every last bit of it.  I cannot say enough about the mint and fava bean mash either.  This was paired with a Syrah.


We finally made it to our seventh course!  This was a wet-aged black angus filet mignon, which was perfectly cooked so that it turned out tender and juicy.  It was also served with an Argentine blue vein cheese sauce and polenta fries, which were quite delicious.  This was paired with a Malbec.


For dessert, Carlos brought us a Panqueque de Dulce de Leche.  This is a thin crepe, served warm and filled with dulce de leche.  This was the perfect end to this meal.  It was paired well with a beautifully sweet Torrontes ice wine.


I would highly recommend checking out the Chimichurri Grill.  Everyone there is really nice and friendly, as well as very knowledgeable about the food and wine that was being served.  I can't say enough about the food.  It was a great experience and I really look forward to dining there once again.


*Disclaimer - I was provided with this meal in exchange for my opinion.  All opinions above are my own.

Soft Pumpkin Chocolate Chip Cookies

Soft Pumpkin Chocolate Chip Cookies5.jpg

The pumpkin extravaganza continues!  I haven't baked in oh-so-long!  I took the day off recently and whipped up these cookies at a leisurely pace.  I definitely need to get back into baking.  My apartment gets super hot in the summer when I turn on the oven, so now that we're rolling quickly into winter (I mean, it WAS freezing in NYC this past week!) I'm no longer apprehensive to crank up the heat in the kitchen.

These pumpkin cookies were super super easy to make.  There's no annoying wait time for the dough to cool down.  You really only need 2 bowls to get this recipe going.  You can also choose to add in chocolate chips (which I obviously went for) and/or nuts.  You can also make these cookies without any of the add-ins, though I highly recommend adding the chocolate chips because who hates chocolate?  Don't answer that if it's you...

Can I make a recommendation that you bring these to a Friendsgiving or Thanksgiving shindig?  These will make you one of the more popular people there, I assure you.  You can tell everyone "how hard you worked" on making these and I won't spill the beans!

Soft Pumpkin Chocolate Chip Cookies
makes 3 dozen cookies

Print Recipe

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chip cookies

     Vanilla Glaze

  • 2 cups sifted powdered sugar
  • 5-6 tablespoons almond milk or regular milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract

1) Preheat the oven to 350 degrees F.  Grease the baking sheets with butter or cooking spray.

2) In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.  Set aside.

3) In a large bowl, beat together the butter and sugar until incorporated.

4) Add in the pumpkin, egg, and vanilla extract.  Beat until smooth.

5) Slowly fold in the flour mixture.


6) Fold in the chocolate chips until incorporated.

7) Drop by rounded tablespoons onto the prepared baking sheets.


8) Bakes for 15-18 minutes or until the edges are firm and the bottoms of the cookies are browned.

9) Remove the cookies from the oven and allow to cool on the baking sheets for 2 minutes before moving them to wire racks to cool completely.

10) Make the glaze by mixing together all the ingredients.  Make sure the consistency of the glaze is slightly runny.  Use a fork to scoop up the glaze and drizzle it over the cooled cookies.

--slightly adapted Peapod

Soft Pumpkin Chocolate Chip Cookies3.JPG

Pumpkin Hummus with Herbes de Provence

Pumpkin Hummus with Herbes de Provence1-1-text.jpg

Now that it's November, is anyone else super into the holidays?  I'm a holiday person, but I'm not yet ready to fully embrace the Christmas music and Christmas trees.  Also, I'm dreading the snow.  Fall is my happy place.  Thankfully, we still have a few more weeks of fall weather (I hope!).  In that case, let's continue to put pumpkin in errrything!

This time we're making some hummus!  I went through a pretty serious hummus phase last year.  I swear I need a new hummus category in my recipe index to capture all those recipes.  However, I've been slacking off on making it lately.  Now it's time to get back into the swing of things.  In this case, we mixed the pumpkin with the chickpeas, added some herbs and blended it all together to the desired consistency.  You can use any herbs you like, really.  I chose to use Herbes de Provence because I'm in love with it, but you could use rosemary or thyme instead, for example.

Pair the hummus with carrots, pita, and/or whatever else you like.  I wouldn't be mad if you smear this on top of a slice of toast and just eat it like that.  No shame!

Pumpkin Hummus with Herbes de Provence
makes 4-6 servings

Print Recipe

  • 1/2 - 1 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1 can chickpeas, drained and rinsed
  • 2/3 cup pumpkin puree
  • 1 tablespoon maple syrup or honey
  • 1/4 - 1/2 teaspoon Herbes de Provence, depending on taste
  • salt and freshly cracked black pepper to taste

1) Add all ingredients into the bowl of a food processor.  Blend until it reaches the desired consistency, adding more olive oil and/or water if necessary.

2) Serve with pita and vegetables.

--adapted from Pinch of Yum

Pumpkin Hummus with Herbes de Provence4.JPG

Easy Chow Mein

Easy Chow Mein1-text.jpg

I'm taking it back to my quick and easy meals for a sec.  I saw this recipe on Lauren's Latest blog and immediately thought, "Yes, I'm gonna need to make that."  I'm a sucker for quick and easy recipes.  I just don't want to spend all my time in the kitchen these days.  I'd rather be doing things like reading, or catching up with friends, or researching new places to travel.

Speaking of traveling, I just came back from a fabulous trip to Pittsburgh!  This is one of the places that I travel to almost every year.  I went to college there and didn't really start appreciating the city until after I left.  There are also so many new things to do and see every time I return!  My friend and I spent a day roaming the city, visiting the Andy Warhol museum, having brunch on Mount Washington, and visiting our old college campus.  We also went to the Steelers game on Sunday and it was a glorious, warm day, which was capped off nicely by a Steeler win!

So yeah, there are other things to do than spending all day in the kitchen.  This Easy Lo Mein recipe was the perfect thing to whip up in a few minutes!

Easy Lo Mein
makes 4-6 servings

Print Recipe

  • 4 packages ramen noodles
  • 2 tablespoons olive oil
  • 1/2 small onion, diced
  • 10 oz. shredded cabbage
  • salt & pepper, to taste
  • 1 1/2 - 2 teaspoons ground ginger
  • 2 teaspoons sugar
  • 2 teaspoons minced garlic
  • 1/2 cup soy sauce
  • 2 teaspoons sesame oil

1) Add the ramen noodles to a large pot of boiling water.  Stir the noodles to break them apart as they cook.  Once the noodles are a chewy consistency and just cooked through, drain the water from the pot and set it aside.

2) In a large saucepan, heat the olive oil over medium heat.  Add the onion, cabbage, salt, pepper, and ginger together in the pan.  Stir to incorporate everything and allow the mixture to saute until the onion and cabbage are softened.

3) Add the onion and cabbage mix to the pot containing the noodles.  Gently toss everything together.  Pour in the sugar, garlic, soy sauce, and sesame oil.  Stir everything together until heated through.  Serve hot!

--recipe slightly adapted from Lauren's Latest

Easy Chow Mein6.JPG

Pumpkin Sausage Pasta

Pumpkin Sausage Pasta-text.jpg

Here she is!  I told you the pumpkin was coming.  It was inevitable, right?

Fall is here!  Also, can I please direct you to my favorite McSweeney's post - It's Decorative Gourd Season.  Warning, it's not safe for work.  I first read this years ago, but every Fall I re-read it and I still get a kick out of it.  Mostly, it's funny because it describes myself during the Fall season.  I'm not ashamed.

After I made this, I couldn't actually eat any of it unfortunately, because I had gone to the dentist and decided to bleach my teeth.  Did you know that you can't eat anything with color for 24-48 hours afterward?  So this pumpkin pasta was a no-go.  Sad face!   You know what else I couldn't have? COFFEE and RED WINE!  Two of my staples in life.  I'm crushed.  I mean, I know these are the reasons that I had to bleach my teeth in the first place, but that's really not the point I'm making right now.  Sadness!

Just because I wasn't able to enjoy this doesn't mean that I would deprive you of having it.  Please go forth and enjoy this pasta because it's super tasty and flavorful (so I've heard).  Note that it's not a super fast recipe since there is a time period where you need to simmer the sauce (yours truly definitely did not read that part of the original recipe...), but be aware there is a bit of down time when making this.

Pumpkin Sausage Pasta
makes 6-8 servings

Print Recipe

  • 4 tablespoons olive oil
  • 1 pound Italian hot sausage, casings removed
  • 1 cup onion, chopped
  • 10 garlic cloves, sliced thickly
  • 3 tablespoons chopped fresh sage
  • 3 cups chicken stock, separated
  • 1/4 teaspoon cinnamon (optional)
  • 1 1/4 cup pumpkin puree
  • 1 pound of pasta (penne or penne rigate recommended)
  • 6 tablespoons shredded mozzarella
  • salt and pepper, to taste
  • pinch of red pepper flakes (optional)
  • Parmesan cheese for topping (optional)

1) In a large skillet, pour in 1 tablespoon of the olive oil over high heat for 2 minutes.  Place the sausage in the pan and break into smaller pieces.  Cook the sausage for a few minutes, until it is mostly cooked through.

2) Use a slotted spoon to remove the sausage from the pan and place in a medium bowl.  Place a plate on top of the bowl to keep the meat warm.

3) Drain all but 1 tablespoon of the oil from the pan. Pour in the remaining 3 tablespoons of the olive oil and allow to heat for 1 minute.  Add in the onion, garlic, and sage.  Saute the mixture for 5 minutes, until the onion and garlic soften and start to brown.

4) Pour the sausage back into the pan and stir everything together to incorporate.  Pour in 1 cup of the chicken stock.  Allow to cook for about 5 minutes.

5) Stir in the pumpkin puree and allow to cook for 2-3 minutes.  Pour in the remaining 2 cups of the chicken stock and add the cinnamon.  Bring the sauce to a boil over medium-high heat, then turn the heat down slightly and allow the mix to continue cooking for 25-30 minutes.

6) In the meantime, cook the pasta per the directions on the package.  Drain the pasta, then add it back to the pot.  Pour the sauce into the pot and allow to simmer over medium heat for about 3 minutes, so all the flavors will meld together.  Stir in the mozzarella cheese.

7) Taste the pasta and add salt, pepper, and red pepper flakes, if using, to taste.  Before serving, grate fresh Parmesan cheese over the pasta.  Serve warm.

--recipe slightly adapted from Lemons and Lavender


Curry Beef & Potatoes

Curry Beef & Potatoes2-text.jpg

In case you were questioning how much I am invested in the Fall season, I went to the gym this morning and my instructor came over to adjust my form at one point.  Her first comment: "You smell like pumpkin spice."  Why yes I do.  Thank you for noticing!  In pure seasonal bliss, I picked up some pumpkin spice coffee creamer to ensure that I'm starting my day off right with some of the season's best scents and flavors.  I know some people (i.e. one of my best friends) absolutely hate all things pumpkin and seasonal but it's basically the reason I don't mind exchanging warm summer days for cooler temps.

Speaking of cooler temps....Just like that, we're into October!  It was cooler a few weeks ago but now we're having some 80 degree days.  I'm not upset about it.  As long as it's not heating up to the 90's I'll manage.  Never fear, I have pumpkin and squash recipes planned for the very near future.  I also have an upcoming trip and a few weekend activities planned soooo I'm not sure when everything will be posted, but just know that they're definitely coming.  In the meantime, I'm just easing into the swing of things by turning out a flavorful curry beef and potatoes meal.  Just to start dipping our toe into the new season.

Curry Beef with Potatoes
makes 6-8 servings

Print Recipe

  • 2 tablespoons vegetable oil
  • 3-4 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 1 1/2 tablespoons curry powder
  • 1 teaspoon turmeric
  • pinch crushed red pepper
  • 1 lb ground beef
  • 1 medium potato, peeled and cut into small cubes
  • 1 cup broth (beef, chicken, or vegetable)
  • 1 teaspoon flour
  • 1/2 lb frozen peas
  • salt and fresh black pepper to taste

1)  In a large saucepan, add the vegetable oil over medium heat.  Add the garlic and allow to cook for 2-3 minutes, or until softened.

2) Add in the ground ginger, curry powder, turmeric and red pepper flakes.  Stir to mix together and allow to cook for another 1-2 minutes.

3) Place the ground beef into the pan and cook until fully browned, making sure to break up the meat into smaller pieces.


4) Add the potato pieces to the beef mixture, as well as the broth and the flour.  Stir everything together, cover, and let simmer for 10-15 minutes, stirring occasionally.  Then uncover and allow to simmer for another 1-2 minutes, or until the potatoes have softened.  If the broth evaporates before the potatoes are done, add a little bit more water or broth and allow to continue cooking.

5) Pour in the frozen peas and allow to heat through.  Add any additional salt or pepper, to taste.  Serve hot over rice.

--slightly adapted from Budget Bytes

Curry Beef & Potatoes1.JPG

Herb Butter Salmon & Asparagus Foil Packets

Herb Butter Salmon and Asparagus Foil Packets3.jpg

Can we take a break from all the zucchini please?  A short one at least.

Today, I'm throwing something at you that I haven't made in a while -- Salmon!  I love salmon and I love to order it when I eat at restaurants.  It's super easy to make it at home as well, but I rarely have full meals at home.  Food blogger life.  When I do make full meals, it's usually with the intention to take lunch to work.  Let me tell you that I will NEVER heat up fish at work.  I just can't.  Let it be known that I'm judging you if you do this.  Loveyoumeanit.

So anyhow, that usually leaves me in a state where I hardly cook seafood.  But recently I managed to squeeze it in!  This recipe is so quick you won't even know what happened.  You do have to use the oven for this one but I let that slide for now.  Heating up the oven won't be such an issue as the days get cooler, but somehow, we are managing to hit mid-to-high 80 degree F temps here in the Northeast (!).

I'm not complaining for now.  I'm a complete Fall lover.  Give me a sweater, boots, leggings, and a scarf any day.  But I'm definitely feeling as if I could use another week or two of summer.  So here we go.  Squeeze in that last summer picnic and grab a glass of rose...which would actually pair quite nicely with this dish.


Herb Roasted Salmon & Asparagus in Foil
makes 4 servings

Print Recipe

  • 4 boneless skinless salmon fillets, ~2 ounces each
  • salt and pepper to taste
  • 1 pound asparagus, ends trimmed
  • 1 lemon, thinly sliced, plus more wedges for garnish
  • 1/2 cup butter, room temperature
  • 3 teaspoons Herbes de Provence
  • 3 teaspoons minced garlic

1) Preheat oven to 400 degrees F.

2) Season the salmon fillet generously with salt and pepper on both sides.

3) In a 12x12 section of foil, layer 2-3 lemon slices in the center.  On top, add one of the salmon fillets and 1/4 of the asparagus stalks.  Repeat with the remaining lemon slices, salmon and asparagus, so that you end up with 4 foil packets.


4) In a small bowl, combine the butter, Herbes de Provence, and minced garlic.  Mix together until incorporated.  Add a quarter of the butter to each foil packet, making sure there is some on both the salmon and the asparagus.

5) Fold the foil packets tightly around the salmon and vegetables.  Make sure the ends are sealed tightly so that the melted butter will not escape. Place the foil packets on a baking sheet.  Bake for 20 minutes, or until the asparagus is tender and the salmon is flaky.

6) Serve right away, with freshly squeezed lemon juice drizzled on top.

--recipe slightly adapted from Creme de la Crumb

Herb Butter Salmon and Asparagus Foil Packets1.JPG

Easy Artichokes

Easy Artichokes1-text2.jpg

My newest obsession is artichokes.  I had a shishito peppers obsession during the summer (which I was supposed to post about, buuuuuuut life happened).  However, more recently, I've been all about the artichokes.  Interestingly enough, I never had an artichoke until about a year ago.  I mean, I've had artichoke hearts in salads and in dips and all that jazz.  But I hadn't had a whole artichoke before - and now I'm hooked.

One of my favorite places in Hoboken, Grand Vin, serves this with a mayonnaise and balsamic dip and I love it.  I decided I wanted to try making the artichokes at home, but with a butter dip.  This is primarily because I do not love mayonnaise and I refuse to keep any in my apartment.  As my mother feels exactly the opposite of this, she is horrified and proceeds to buy mayonnaise whenever she visits.

This makes a great snack or appetizer.  I'll also keep it real and just admit that I have eaten an entire artichoke in place of dinner.  True Life: I am a Food Blogger with a Questionable Diet.

I could have taken more pics of the artichoke prep process, but seriously, it was so so easy.  I know there are quite a few steps listed below but the hardest part was trying to keep the weight on top of the artichokes as they boiled so that they remained submerged. 

So can we just make artichokes 24/7 from now on?  Yes? K. Thanks bye!


Easy Artichokes
makes 2 artichokes

Print Recipe

  • 2 artichokes (artichokes with more closed petals tend to be tastier)
  • 1 lemon
  • 2 bay leaves
  • Kosher salt
  • 4 tablespoons butter
  • 1/2 teaspoon minced garlic

1) In a large pot, bring water to a boil.  Make sure the amount of water used will cover 2 artichokes.

2) Use a pair of kitchen scissors to cut off the tips of each of the artichoke leaves.  This can help when handling the artichokes.

3) Use a serrated knife to slice 3/4 - 1 inch off the top of the artichoke.

4) Pull off any small stray petals at the base of the artichoke.  You can choose to cut the stem of the artichoke off, or you can keep it.  Your preference!  However, the stem tends to be a more bitter part of the artichoke.

5) Rinse the artichoke under running water, pulling apart the leaves gently so that the water can get rid of any stray debris.

6) To the boiling water, add salt to taste.  Cut the lemon into quarters.  Add two of the lemon quarters to the pot of boiling water.  Also add in the bay leaves.

7) Place the artichokes into the boiling water.  Use a lid for a smaller pot or a smaller plate to keep the artichokes weighed down in the water.

8) Boil for 25-45 minutes, or until the lower leaves can pull off the artichoke easily.

9) Remove the artichokes and allow them to drain upside down on a plate or cutting board for a few minutes.

10) In the meantime, melt the butter in a small bowl in the microwave.  Stir in the garlic.  Using the remaining two lemon quarters, squeeze in as little or as much lemon juice as desired.  Stir to combine everything.

11) Serve the artichokes hot or warm, with the melted butter mix on the side.

Easy Artichokes3.JPG

Zucchini Bake

Zucchini Bake5-text.jpg

I want to say that I'm sorry.  But that wouldn't be quite true.  I'm sort of sorry I'm inundating you with zucchini recipes, but they're just soooooo good!  OK, this might be my last one for a while.  Or maybe not.  Don't hold it against me...

This week, the Autumn season has officially landed in NJ/NY.  I had to bring out a jacket for the first time in a while, and I'm not really happy about it.  I also wore my boots for the first time yesterday and it was bittersweet.  Typically Autumn is my favorite season, but for some reason this year, I'm just not ready.  I need at least one more week of warm weather and al fresco dining.  Please?  Until the heat returns, I'm pulling out my favorite scarves and sweatshirts to start the "layering up" process.

Here's something I really enjoy about Fall - football season!  Today is the first official Sunday Funday and I am ready!  Clear the schedule and let's do this.  I'm heading over to my local Steelers bar, and win or lose, it's going to be good to catch up with everyone and cheer on the team.  I'm also working on setting up my annual trip to Pittsburgh to watch the Steelers play and could not be more excited.  Last year we broke tradition and traveled to Miami to watch the boys play there, but this year we are back in home territory in the 'burg.

Speaking of Miami, my thoughts and prayers go out to everyone who will be impacted by Hurricane Irma down south.  My family was lucky in the Bahamas and was not severely impacted by the storm.  I'm sending out positive thoughts for anyone who may be down in Florida and the surrounding areas and will be affected by Irma.  Stay safe everyone!

Zucchini Bake3.JPG

Zucchini Bake

Print Recipe

  • 1-8 ounce can refrigerated crescent rolls
  • 2 tablespoons butter
  • 1 small onion, chopped (about 1 cup)
  • 4 cups chopped zucchini (~4 small or 2 large zucchinis)
  • 3 eggs
  • 1 tablespoons Herbes de Provence
  • 1 tablespoon dried oregano
  • 1 tablespoon dried mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • dash of red pepper flakes, to taste
  • 8 ounces shredded mozzarella cheese

1) Press the crescent roll dough into an 8x8 pan which has been coated in cooking spray.  Preheat oven to 400 degrees F.

2) In a medium pan, melt the butter over medium heat.  Add the chopped onion and zucchini.  Saute the vegetables in the pan for about 5 minutes.

3) Meanwhile, in a large bowl, add the eggs and whisk in spices, including the salt and pepper, until everything is incorporated.

4) Scoop up a small amount of the onion and zucchini mixture and stir it into the eggs to temper them.  Slowly pour in the remaining onion and zucchini mixture into the bowl with the eggs.  Stir to incorporate.

5) Fold in the shredded mozzarella cheese.

6) Pour the mixture into the croissant crust.  Bake in the oven for 25-30 minutes.  Remove from oven and allow to sit for 10-15 minutes, so it can set.  Serve warm immediately.

--recipe very slightly adapted from Lemon Tree Dwelling

Zucchini Bake1.JPG

Mexican Grilled Corn Zucchini Salad

Mexican Grilled Zucchini Salad3-text.jpg

I absolutely love Mexican grilled corn, which is also called Elote.  Since we're near the end of summer, corn and zucchini are absolutely everywhere.  I can't go grocery shopping without seeing them and somehow being suckered into buying more.  For strange reasons, I tend to go to grocery stores 2-3 times a week because I need different things from different places.  Food blogger life.  What this all boils down to is that I have an overabundance of produce chez moi and it needs to be used up as soon as possible!

Here's the thing, though.  I don't always want to bite into corn on the cob and make my hands and face super messy.  So...enter this salad situation.  Yum!  There is nothing quite like satisfying your food cravings without being covered head to toe in corn juice.

Mexican Grilled Corn Zucchini Salad
makes 2 - 4 servings

Print Recipe

  • 2 ears fresh corn, cleaned
  • 1 large zucchini, trimmed and cut into 1/2-inch rounds
  • olive oil, 1-2 teaspoons
  • 2 green onions, trimmed and sliced into thin rounds
  • 1/3 cup finely minced fresh basil, or to taste
  • 3 ounces Greek yogurt
  • 2-3 tablespoons lime juice
  • 1 tablespoon agave nectar or honey
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • about 2 ounces goat cheese, crumbled

1) Wrap the ears of corn separately in pieces of foil.  Place directly on the stove over high heat.  You will hear some crackling noises as the corn grills in the foil packets.  This is normal.  Use tongs to rotate the ears every 1-2 minutes.  Allow the corn to cook for 8-10 minutes, or longer if desired.

2) Allow the corn to cool slightly, then place on a cutting board with the tip down.  Use a sharp knife to cut the kernels off the cob.  Set aside in a large bowl.

3) Meanwhile, add the olive oil to a saucepan over medium heat.  Add the zucchini pieces and allow to grill on one side.  Once browned, 1- 2 minutes, flip the zucchini to the other side and allow to cook as well.  Remove the zucchini from the pan and set aside.  You may need to grill the zucchini in two batches so you don't crowd the pan.

4) Place the grilled zucchini rounds on the cutting board and slice into quarters.  Place these in the large bowl with the corn kernels.

5) Add the green onions and basil to the bowl as well.  Set aside.


6) In a medium bowl, combine the Greek yogurt, lime juice, agave or honey, salt and pepper.  Whisk the ingredients until smooth. Taste and add more or the lime juice, honey, salt, or pepper as desired.

7) Stir the Greek yogurt sauce over the corn and zucchini mixture.  Stir to evenly incorporate everything.  Taste and add more salt and pepper if desired.

8) Add the crumbled goat cheese to the mixture.  Gently fold the cheese into the salad.  Serve immediately or refrigerate and serve chilled.

-- recipe slightly adapted from Averie Cooks

Mexican Grilled Zucchini Salad1.JPG