This week I started working on my biggest photography project to date; shooting Angela's next cookbook. Cookbook photography is something I've dreamt about doing for the past few years but never imagined would actually happen. I've been a little all over the place this week because of it. Mostly because of the pressure I'm putting on myself. Mostly because it's a project that will be in print and live forever. Mostly because the project is for a good friend. Mostly because I'm overjoyed that this is actually happening.

Feelings, yo. All of them.

Lemon Feta and Herb Grilled Corn | Edible Perspective

I'm slowly getting the hang of using my new camera equipment and am having way too much fun taking behind the scenes photos to show all of you.

I'm taking more time than ever before setting up each photo and making sure the styling is just right. Can I tell you how long it took me to position a few lemon wedges today? Way too long! But when the food is cooked and I start styling + shooting each recipe, I feel completely in my element. It feels so right.

And how completely amazing is it that I get to cook my entire way through Angela's 100 recipe cookbook? For my job! Unreal.

fresh herbs for Lemon Feta and Herb Grilled Corn | Edible Perspective

With being focused so intensely on the book (and right before the book I was working on a different 40-photo project for a cheese company) my brain has felt a bit like mush.

The recipes are not flowing like they normally do, so I haven't wanted to force anything in this space. But the other day this idea for grilled corn popped in my head, and I couldn't shake it. I created it earlier today in hopes that it would taste as good in my mouth as it sounded in my brain.

Luckily, it was. And I can't stress enough how this recipe is a must make this summer.

Print Recipe!

Lemon Feta and Herb Grilled Corn

yields: 4 ears of corn // gluten-free

4 ears of corn
3-4oz feta cheese
1 tablespoon finely chopped fresh herbs (basil, parsley, oregano, thyme)
1/2 - 1 teaspoon lemon zest
1/8 teaspoon garlic powder
black pepper
1 tablespoon lemon juice
1 1/2 teaspoons refined avocado oil (or other cooking oil)

Shuck corn completely. Preheat grill to 375-400°.

Crumble feta and place in a bowl with the herbs, zest, powder, and a few grinds of black pepper. Lightly mix together with your fingers. Set aside.

Place lemon and oil in a bowl and rub the ears of corn on all sides and place on a baking sheet or platter.

Once your grill is fully pre-heated, place corn on the grill. Grill for 2 minutes per side, turning 3-4 times. Avoid overcooking.

Remove ears of corn and place on your baking sheet. Rub/spread the cheese firmly into all sides of the corn with your fingers. Be careful as the corn will be hot. Let cool for 1-2 minutes if needed.

Place back on the grill for 30 seconds. Turn corn once and grill another 30 seconds. Remove corn and serve hot.

Notes:

Feel free to use 2 or more fresh herbs recommended above. If you have an herb garden it's fun to mix all 4. If you only have parsley that can work by itself. If you only have thyme or oregano I might decrease to 1 1/2 teaspoons, but mixing with parsley will taste best.

Happy Friday. Hope you enjoy a little grill-action this weekend.

Ashley

Ahhhh, seeing spring produce start to pop up in stores is one of my favorite times of year.

Spring Confetti Salad | edibleperspective.com

To me, it signifies the end of squash eating + brussels sprouts and the beginning of so many of my favorite foods coming into season one after the other.

I have to admit, my patience for strawberries is wearing thin (always). Anyone else? They're just not quite there yet.

I've been on a major salad kick lately and whenever that happens (definitely not always) I embrace it. I mean, why wouldn't you?

I'm also on a big feta kick. It's ah-mazing in salads. I promise you. Especially if you massage it into your greens. Mmmhm. Those greens love some massage action.

I wasn't sure what to name this recipe but as soon as I took a look at the photos I was like, duh, CONFETTI.

I think it was the thin strands of red cabbage that did it.

The dressing couldn't be simpler. You basically massage in olive oil (high quality!) and lemon juice and then the feta and add more until you're happy with the taste. Easy enough, right?

I actually made this salad on a whim to use up a bunch of ingredients I had in the fridge. And then once I tasted it I knew it needed to be recreated.

Print Recipe!

Spring Confetti Salad

gluten-free

1/2 tablespoon ghee or avocado oil
1 bunch (about 3/4lb) asparagus, ends trimmed
3 tablespoons diced shallot
3-4 handfuls mixed baby greens (I like using an arugula blend)
2 stalks curly kale, torn from the stems + chopped
2 cups finely shredded red cabbage
2-3 tablespoons extra virgin olive oil
3 watermelon radishes, thinly sliced (or red radishes)
3/4 cup chickpeas, rinsed + drained
1/4 cup sliced kalamata olives
4oz sheep or goat's milk feta cheese
3-4 tablespoons fresh lemon juice
1/4 cup roasted salted pistachios
salt + pepper

Place a large saute pan over medium heat with the ghee or oil. Chop asparagus into 2-inch pieces. Add to the pan once hot and cook until almost tender and starting to brown. Stir frequently. Add the shallot and cook, stirring frequently, until golden brown and asparagus is just tender. 2-3 minutes. Spread on a large plate and set in the fridge to chill. About 10-15 minutes.

Place baby greens in a large bowl. Chop your kale and add that along with the shredded cabbage to the bowl. Add the oil and massage into the greens. Toss in the radishes, chickpeas, olives, chilled asparagus, and a hefty grind of black pepper. Add about 3oz of the feta and the lemon juice and toss/massage into the salad.

Empty onto a large platter or individual bowls and top with pistachios, a sprinkle of feta, salt, pepper, and a lemon wedge.