Ghee

Corn, Tomato, and Basil Salad with Old Bay

Chuck GrimmettLeave a comment

We had a dozen ears of corn in the fridge a few weeks ago and were sick of corn on the cob, so I started searching for interesting ways to use it. After searching for various combinations of ingredients we had on hand + corn, I found this: Chesapeake Corn, Tomatoes & Basil by Jennifer Segal and Once Upon a Chef.

It was so good that we ended up making multiple batches of it. You can serve it either hot or cold. It makes a great picnic dish!

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I made some modifications to Jennifer’s recipe to speed up the prep and cooking time. Here is my modified version:

Ingredients

  • 4 ears of corn
  • 4 tablespoons ghee
  • 2 teaspoons Old Bay seasoning
  • 2 medium tomatoes, diced (we used some flavorful heirloom green tiger tomatoes, but any tasty variety will work!)
  • 10 fresh basil leaves, chiffonade

Instructions

  1. Shuck the corn and cut it off the cob. (An offset serrated knife is great for this.)
  2. Dice the tomatoes and chiffonade the basil.
  3. Heat the ghee for a few minutes in a skillet at around 3/4 power. I prefer cast iron, but any skillet will do.
  4. Toss in the corn and cook until it starts to brown (see the images below). Move it around regularly with a wooden spatula to prevent it from burning.
  5. Once the corn starts to brown, turn the burner off and move the corn into a bowl. Add the Old Bay, diced tomatoes, and basil. Toss to combine.
  6. Serve!

Whole 30 Cauliflower Mash with Garlic and Rosemary

Chuck GrimmettLeave a comment

One thing you need to learn to do when you embark on a Whole 30 is make all kinds of new sides so that you get enough vegetables in your diet. We’ve found that cauliflower is super versatile and takes on the flavor of things you add to it. This makes it a great candidate to turn into a mash.

This doesn’t mean you are trying to mimic mashed potatoes. These don’t taste like mashed potatoes, but this a great side dish that stands on its own.

Whole 30 Cauliflower Mash with Garlic and Rosemary

  • 1 head of cauliflower
  • 4 cloves of garlic
  • 1 teaspoon of rosemary (both dried and fresh work)
  • Salt and pepper to taste (I use about 1 teaspoon of each for a large head of cauliflower)
  • 1 tablespoon of ghee
  1. Get your vegetable steamer going in a large stock pot with water that comes just up to the bottom of the steamer. Turn the burner on high.
  2. While the water is heating up, quickly wash the cauliflower and cut it into florets. Chop up the stem, too.
  3. Peel the cloves of garlic.
  4. Put the cauliflower and garlic in the pot with the vegetable steamer. Steam for 10-15 minutes. They are done when tender enough to put a fork through with minimal effort.
  5. When fully steamed, move the cauliflower florets and garlic cloves into the food processor. Take 1/4 cup of the steaming liquid and put it in the food processor, too. Add in the rosemary, salt, pepper, and ghee.
  6. Process until it reaches the consistency you like. I leave it in until it is pureed (usually 2-3 minutes).
  7. Alternatively, if you don’t have a food processor, steps 5 and 6 can be done with a potato masher and a bowl or a hand blender.

If you aren’t on the Whole 30, you can add butter and sour cream to make these even creamier. For folks on the Whole 30, stick to the recipe above. Amanda and I eat it even when we aren’t on the Whole 30 because it is delicious.

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