These miso veggie soup jars are an easy and healthy way to eat conveniently throughout the week, and make a great option to take to work. Packed with vibrant vegetables, fiber, and sustainable energy, these soup jars also provide beneficial probiotics from miso, a powerful fermented food that’s a mainstay in Japanese cuisine. Kelp noodles are a lighter alternative to starchy rice noodles, and pack a potent punch of fiber, iodine, and other important minerals. You can make up a big batch of these jars on a Sunday, and enjoy them all week long.
This recipe is excerpted from the beautiful seasonal online magazine recently launched by my friend Molly of MollyMy.com. I was lucky enough to collaborate with her on some fun entertaining recipes for the summer, and this recipe for skinny Mexican corn is a great way to enjoy Indian Summer, and the last corn of the season. Perfect celebrating with family and friends, and enjoying the warmer, lighter evenings of summer.
Be sure to check out Molly’s My Magazine for more lifestyle & entertaining tips, and lots of delicious summer entertaining recipes.
Makes 4 ears of corn
Total Time: 25 minutes
- 4 ears of corn, husked
- 1 tablespoon olive oil
- 3 tablespoons low-fat mayonnaise (or Vegenaise, if you can find it)
- 3 tablespoons Cotija cheese, finely crumbled
- 1 tablespoon chopped fresh cilantro
- Zest from 1 lime
- Chili powder, salt, and black pepper, to taste
- Quartered limes, to serve
- Preheat your oven to 400 degrees.
- On a sheet pan, arrange the corn and drizzle with the olive oil and a bit of salt and pepper, tossing everything together to ensure the corn is al evenly coated with olive oil.
- Roast the corn in the oven for 20 minutes, until tender and turning golden brown in spots.
- Brush the cooked corn lightly with the mayonnaise, than roll each cob in the crumbled Cotija cheese, lightly coating each cob.
- Arrange the corn on a platter, and sprinkle with the lime zest, chili powder, salt, pepper, and cilantro. Add the quartered limes to the platter, and enjoy!
Photos by Jodee Debes.
While pasta primavera traditionally celebrates the fresh produce of springtime in Italy, this lightened up version highlights the beautiful produce of late summer. By cutting the pasta with a small amount of zucchini noodles, this recipe is lightened up and healthier, but still delicious and satisfying. Bright tomatoes bring a healthy does of lycopene, and fresh basil provides powerful anti-inflammatory benefits. Flavorful extra virgin olive oil, a staple in traditional Italian cooking, lends healthy unsaturated fat to this dish, and allows your body to absorb all the health benefits of this summery dish.
This quick and healthy salad is a great way to take advantage of that wonderful end of summer farmer’s market haul. Add in whatever ripe vegetables you have on hand, and drizzle everything with this addictively delicious creamy miso dressing. Use any leftover dressing as a sauce for grilled salmon or chicken, or as a fun dip for veggies or shrimp.
For the recipe, visit Robyn Moreno’s site.