Fire Roasted Corn and More!

cooking
Written By Judy Doherty, MPS, PCII

https://vimeo.com/431334402Here is a fun idea you can use to make dinner from a farmer's market! In less than 90 seconds see how I took beautiful seasonal ingredients, grilled them quickly, and then assembled into dinner.A few tricks:

  • Salad is the base for the entree.
  • By mixing grilled veggies with roasted, sliced-off-the-cob corn kernels, you have a delicious summer vegetable medley that is sure to please.
  • The corn is coated with olive oil and topped with paprika, garlic, and hot pepper. I roasted it until it was browned and it smelled like popcorn.
  • The veggies cooked in minutes. I took them off the grill and then grilled the fish.
  • One trick you did not see is that I grilled and steamed the fish. By adding fresh lemon juice partway through cooking, you are creating steam, and the fish cooks faster and more evenly without charring too much.

Here is dessert!https://vimeo.com/431298320Feel free to share the videos and enjoy!Here is how it all began: Here is a download of the preparation instructions. The dishes are so easy you don't really need recipes. Contact me if you have any questions. These would be great for a cooking demo outside!Recipes[shopify embed_type="collection" shop="nutrition-education-store.myshopify.com" product_handle="diabetes-health-fair-display"]

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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