Recipe: Corn Pasta Salad!

Happy Fourth of July weekend!!!

It’s been a while – guess my latest trend has been one post a year which is pretty lame, I know. :/ Hope you’ve all been doing well!! A super quick update on me: I’m going into my senior year of college (scary) and currently working at my dream internship learning a whole lot about my (hopefully) future career in forensic science and I am loving every second of it!!

A couple weeks ago my mom and I were waiting in the line at Wegman’s (our favorite grocery store with soooo many gluten free options), and we picked up a magazine that had a beeaaautiful picture of a pasta salad on the front. We instantly flipped through the pages to find the recipe and I snapped a picture so we could make it ourselves (that’s allowed right???). Pasta salad is such a Fourth of July staple that we figured this would be the perfect time to make it!! So let’s get into the recipe 🙂

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What you’ll need:

  • a pound of gluten free rotini (we used Barilla because that’s my mom’s favorite – my go-to is usually Tinkyada)
  • 1.5 cups frozen shelled edamame (we couldn’t find any shelled so we just bought the ones in the shell and did all the work ourselves)
  • 1 medium zucchini, spiralized and cut to about two inch lengths
  • 2 cups halved grape tomatoes (we only had red but you can use a mix of red and yellow to make it a little more fun)
  • 1.5 cups diced bell pepper (again we only had red but you can spruce it up with some more color!)
  • 1/4 cup chopped basil (or parsley if you prefer)
  • 5 ears of sweet corn, husks and silks removed, cooked
  • 1 clove of garlic (or two if you’re like me and always double the garlic)
  • 1/2 cup of water
  • 3 tbsp lemon juice
  • 2 tsp Dijon mustard
  • salt & pepper to taste

How to make it:

  1. First you’ll want to get your corn cooking since that takes the longest. While that’s cooking, you can get your pasta going and start chopping up your tomatoes, pepper, and basil, spiralizing your zucchini, and shelling all your edamame if you also can’t find shelled edamame. If you do have frozen shelled edamame, the recipe says to toss the edamame into your pasta water in the last two minutes of cooking to defrost them.
  2. To make the creamy corn dressing, cut the corn from 3 slightly cooled ears of cooked cobs and blend that up with the garlic and water until it’s smooth. Press this mixture through a fine-mesh sieve into a bowl and throw away the solids. Whisk together the corn liquid, lemon juice, Dijon, salt, and pepper.
  3. Toss all your pasta, edamame, zucchini, tomatoes, pepper, basil, and the corn from the remaining two cobs in a large bowl (make sure everything is cool by running under cold water), coat with the dressing, and enjoy!!! We finished ours off with a little grated parmesan cheese, too.

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This is such a fresh and summery recipe and it’s sooo yummy. Perfect for a meal (you could even throw some protein in it if you want) or as a side for a barbecue!

Hope you guys like this recipe as much as I do and hopefully you’ll be getting more posts from me soon and it won’t take me another year 🙂

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Friedman’s

hello hello hello!!!

It has been wayyyyyy too long since I blogged anything!! I’ve missed blogging but school has been kicking my booty so I haven’t gotten around to putting up any new stuff.

It’s been about four weeks since I got back to school from my spring break and I am somehow still in deep denial that I have to be doing work (shiver). A regular workload for a week of a chem major is about three lab reports, a problem set, at least one homework assignment, and the occasional quiz/exam (so basically I never stop doing some kind of work). When I need the occasional distraction from all of this, I can think about this bomb meal that I ate at Friedman’s over break.

We went to a NY Rangers game in the city on one of my blissful, schoolwork-free days home, and we needed a place to grab some food before the game. We referred to the handy dandy Find Me Gluten Free app to see what was close to Madison Square Garden and we found Friedman’s, which had rave reviews. My dad and I had actually been to their Friedman’s Lunch location in Chelsea Market a little over a year ago when we visited the Whitney Museum of American Art, where I got a delicious grilled cheese with tomato soup and tried my dad’s amazing fish tacos, complete with cute little gluten free marker flag:

 

When we got to the Friedman’s restaurant only a couple blocks away from MSG, the first thing we asked about was their gluten free options. They told us everything (yes, I said EVERYTHING) except one item on the menu (the matzo ball soup) could be made gluten free. They told us the owner’s daughter has celiac so they are all very well trained in how to deal with a gluten allergy (which you can read about on their website). It was almost overwhelming to have a whole menus worth of options to choose from. Lucky for us it was happy hour meaning half off appetizers, so we got two! There was no way I was seeing vegetable potstickers on ANY menu without getting them, so that was app number one. Number two was the Korean chicken wings, because, well, chicken wings.

 

I think when I ate these I died and went to heaven. The potstickers were sooooo good—so  crunchy, so flavorful. There was a Sriracha aioli drizzled over top of the potstickers, and a ginger soy dipping sauce, and just the combination of everything together was amazing. The Korean wings were equally as heavenly. They were so crispy, as a chicken wing should be, and the SAUCE you guys. It was a sweet chili glaze, and I could have licked it out of the bowl. The theme of the appetizers for this meal: crunchy and delicious.

After the apps, I was almost too full to even eat my regular meal. But we power through for good food. I really wanted the chicken and waffles, just because I’ve never actually eaten chicken and waffles and I wanted to take advantage of the opportunity. Unfortunately, their waffle maker was broken 😦 BUT I still wanted some good ol fried chicken. So instead of a waffle, I got mac and cheese which is a pretty good tradeoff.

 

AND THE HEAVEN CONTINUED!!! The fried chicken was perfectly crispy, as expected after the perfection of the chicken wings. The pieces of chicken were huge, but I did my best to work my way through it. Sadly, the breading did not stick to the chicken too well so it started to fall off, but either way I was a happy girl. The mac and cheese straight up blew me away. The pasta was perfect, the creamy combination of cheeses was decadent, and the crispy breadcrumb topping provided a great crunch. I wish I had an endless bowl of this mac and cheese right now, I would never stop eating it.

I literally can’t believe how amazing Friedman’s was. I expected it to be pretty good based on its reviews, but I never would’ve expected it to be that good. I would go back here in a heartbeat, and I expect this to be a new regular spot for our visits to the city 🙂

Friedman’s breakfast, brunch, lunch, and dinner menus for their Herald Square location

1 Year Blogiversary!

1-year-blogiversary

45 posts, 3,763 views, 151 followers, 1 Gold Award, and 1 year later…

I can’t believe it’s officially been one year since my first blog post! It feels so weird that it’s only been a year; I feel like I’ve been doing this forever. If only I knew then how much I would love blogging. I just wanted to write a little post to say how much I appreciate everyone who’s supported me this year and everyone who’s followed, commented, liked, or even just checked out my blog. I’m so proud of everything I’ve been able to do, and I’m so happy to have help others with my experiences! I can’t wait for the next year to be just as good. 🙂