Skillet Corn and Edamame with Spinach and Bacon for #SundaySupper

Jan 13, 2013 by

Today is a very special day for #SundaySupper. We are celebrating our very first birthday! For one year, #SundaySupper has been inspiring families with home cooked meals every Sunday. Most Sundays, you will read my accolades about the #SundaySupper family and the camaraderie we share. The internet is a huge place, and I feel quite privileged to have found a very special group with whom I can break bread with and get to know through their weekly posts. I remember my very first #SundaySupper post. I joined in April 2012. The theme was Budget Friendly Meals and I made Baked Butternut Squash & Asparagus Risotto. I loved that recipe. And I still bake my Risotto to this day. There were about 12 of us participating that day. Who knew that #SundaySupper would become such an integral part of my blogging experience. We get to learn about cuisine from all over the world. We learn about family history and traditions.

We are celebrating this week’s birthday event by choosing recipes from contributors that have inspired us during the past year. Honestly, it took me a few days to decide on a recipe from past #SundaySupper events. I finally decided on a very colourful and healthy salad that was part of the event titled  “100 recipes every mom should have”  by  Katie Workman. This event was held in July so I was unable to participate since I was on vacation. But I felt like I didn’t skip a beat. Every recipe for our #SundaySupper events is listed on the Family Foodie website for ongoing inspiration.

I was inspired by a post from Sunithi, from Sue’s Nutrition Buzz. Her post was titled “Skillet Spinach Corn with Edamame and Bacon Bits“. Absolutely delightful! This recipe totally fit in with my current mindset which is to eat healthy! The ingredients are items that I generally have on hand and the combination of colours is just absolutely visually appealing. Sue always posts healthy recipes which I have always appreciated. I know you will love and appreciate this recipe from our #SundaySupper archives.

Skillet Corn Edamame with Spinach and Bacon

Skillet Corn Edamame with Spinach and Bacon

 

 

 
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Prep time
Cook time
Total time
 
Ingredients
  • 1 Cup Sweet Corn
  • 1 Cup Edamame
  • 2 Heaping handfuls of baby Spinach
  • 2 scallions, chopped
  • ½ Red Sweet Pepper, slice and diced
  • ¼ Cup Cilantro, chopped
  • ½ Cup Red and Orange Cherry Tomatoes
  • 2 Slices Bacon
  • ½ Tsp Salt
  • 1 Tsp Ground Black Pepper
  • ½ Tsp Cumin
Instructions
  1. In a serving dish, place spinach to cover most of the dish.
  2. In a skillet, cook bacon until crispy. Transfer to a dish lined with paper towels to absorb the oil. Break up into bits.
  3. Drain the skillet of most of the oil, reserving about a tablespoon
  4. Add scallions to the hot skillet and sautee for about a minute
  5. Add corn, edamame, sweet pepper, salt & pepper and cumin to the skillet. Sautee for about 4 minutes
  6. Add cilantro and fold in gently
  7. Add tomatoes and fold in and allow to warm through for about a minute
  8. Using a large spoon, transfer the contents of the skillet to the bed of spinach.
  9. The heat from the salad will cause the spinach to soften nicely
  10. Top the salad with the bacon bits. Serve warm and enjoy

 

Skillet Corn Edamame with Spinach and Bacon - main ingredents

Skillet Corn Edamame with Spinach and Bacon – main ingredients

 

The main change to the original recipe – I did not add the spinach to the skillet. It will soften when the corn and edamame are placed on top. I also changed the title just a bit because of this change. I also did not use any oils. I just used some of the fat rendered from the bacon. It gave the salad such flavour!

I can see this salad being served with most meats as a side dish. I had it myself as a main dish and it certainly hit the spot. The salty bacon, the creamy edamame, the cilantro, the sweet corn, the tomatoes, sweet pepper..they all combined very well together.

 

Skillet Corn Edamame with Spinach and Bacon-7a

Skillet Corn Edamame with Spinach and Bacon

 

Here are the recipes from the #SundaySupper family. They all look wonderful! This must have been a big task! After all, How do you choose just one recipe from 52 weeks of fabulous Sunday Supper Recipes?

Sunday Supper Appetizers:

 Sunday Supper Soups and Breads:

 Sunday Supper Main Dishes: 

Sunday Supper Veggies: 

Sunday Supper Desserts and Snacks: 

 Sunday Supper Breakfast Faves:

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

 

Announcing a New Addition:  Tablescape by An Appealing Plan, Anniversay Dinner featuring Cheesecake with Fresh Berries orginally posted by The Messy Baker Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

 

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White Bean Balsamic Tomato Salad, Guest Post by Renee of Magnolia Days

Jul 24, 2012 by

Today’s post is by the lovely Renee from Magnolia Days. I have the pleasure of interacting with Renee almost daily through Social Media and the various food groups that we belong to. I not only enjoy her recipes, but also her involvement  in #SundaySupper and the wonderful advice she gives me about gardening. Renee, I’ll have my indoor herb garden flourishing in no time under your wonderful guidance! Check out some of Renee’s lovely recipes! A few of my favourites are Rosemary Focaccia, German Potato Salad, and her Crumb Cake! I have a date with that Crumb Cake recipe!! 

Thank you, Renee for being so helpful to me and for guest posting today while I spend some quality time with my family in Jamaica. I appreciate you!!

Please enjoy today’s post by Renee: White Balsamic Tomato Salad

***

Hello! My name is Renee and it is an honor to guest post on this beautiful blog. I have been following it for a while and each post brightens my day. I wish I could be in Lyn’s kitchen when she is cooking her Jamaican cuisine. Her recent post of cornmeal pudding was over the top. Being a southerner, I have had cornmeal in many ways but never as a sweet dessert. It is a recipe I will make and I will think of Lyn and the family story she shared with it too.

The recipe I am featuring is a White Bean Balsamic Tomato Salad. By now farmers and gardeners should be harvesting tomatoes. Fortunately for my area (Atlanta) they have been available since the end of May.  There is something so wonderful about a fresh-picked tomato. We enjoy them so much I will simply slice them and serve as a side dish.  The flavorless tomatoes sold in stores do not compare.

Salads are something we eat a lot of in the summer. The chilled greens help to beat the heat. It is also a way to use the available fresh produce and not be stuck in a hot kitchen. The season’s temperatures here are in the mid to upper 90’s and with the added humidity it is stifling hot. A cool salad sounds a lot better than a big heavy warm meal.

The dressing for the salad is homemade. I prefer making my own dressings because I like the simplicity of the ingredients.  Sometimes I add more oil or vinegar or fresh herbs or whatever I am in the mood for that day. I switch out the vinegars depending on the salad. Once you make your own dressing you will find it is quite fun to experiment with all the possible variations. It is very easy to do.

The recipe can be for one or up to four salads. Use the amount of salad greens and cheese you prefer for each salad. Any leftover ingredients can be refrigerated for future use (only a few days for the tomato mixture and salad greens).

 

White Bean Balsamic Tomato Salad

 

 

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White Bean Balsamic Tomato Salad, Guest Post by Renee of Magnolia Days
 
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Recipe type: Salad
Ingredients
  • For the Balsamic Vinaigrette Dressing:
  • 1 teaspoon Dijon mustard
  • 1 teaspoon (packed) brown sugar
  • ½ teaspoon chopped fresh garlic
  • Good pinch of sea salt
  • Pinch of fresh cracked pepper
  • ⅓ cup balsamic vinegar
  • ½ cup olive oil
  • For the salad:
  • 1 cup chopped fresh tomatoes
  • 3 tablespoons balsamic vinaigrette
  • 1 can white cannellini beans, rinsed and drained
  • Spring salad mix
  • Blue cheese crumbles
Instructions
  1. In a blender, add mustard, brown sugar, garlic, salt, pepper, and vinegar. Blend on high to combine/liquefy. Turn the blender on low and slowly pour in the olive oil. Transfer vinaigrette to a salad dressing container for serving.
  2. In a small bowl, combine the tomatoes and balsamic vinaigrette. In a ramekin (about 6 to 7-ounce size), add ¼ cup of the tomato mixture. Top the tomatoes with ⅓ cup of beans. Place the ramekin(s) in the refrigerator for ½ to 1 hour. (This will marinate the tomatoes).
  3. Spread the salad mix on a plate. Invert the ramekin onto the salad and lift off the ramekin to stack the beans and tomatoes on top. Sprinkle the salad with blue cheese crumbles. Serve with additional balsamic vinaigrette to use if more dressing is desired. Enjoy!

 

White Bean Balsamic Tomato Salad – Renee Dobbs, Magnolia Days

I hope you will enjoy this salad during the summer. Stay cool and fuel up on all the glorious produce of the season!

 

 

 

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