Late summer harvest is my favorite garden time. The Sungold tomatoes are at their peak, basil is plentiful, and local sweet corn is available. When I saw this recipe, I was hesitant about the apple but it adds a wonderful pop of crunchy flavor. Avocado adds a little bit of heaven in every bite. The dressing makes a large quantity. Add to the salad to taste. You may have enough dressing to make a double batch. I will be making this recipe over and over and over again.
Napa Sweet Corn Salad
2 cups sweet corn kernels, raw (~3 ears) (Note: I cooked the corn then cut off the cob)
1 cup cherry or grape tomatoes, halved or quartered if large
3 small or 2 large green onions, chopped
1 small avocado, chopped
1 red apple, chopped
1/3 cup sliced or chopped almonds
1/4 cup packed fresh basil, chopped
For the Honey-Dijon Vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 Tablespoon honey (or agave for Vegan recipe)
1 Tablespoon Dijon mustard
salt and pepper
Combine ingredients for the Honey-Dijon Vinaigrette in a jar or bowl then shake or whisk to combine. Taste then add up to an additional 1/2 Tablespoon honey if desired – remember that the sweet corn and apple will add natural sweetness to the salad. Set dressing aside.
Combine remaining ingredients in a large bowl then drizzle over desired amount of Honey-Dijon Vinaigrette and stir to combine. Serve immediately.
Zucchini seems to multiple like rabbits. One day nothing on the vine, the next day a mega-zucchini is staring you in the face. My zucchini, however, produced zilch, nada, nothing. Luckily my buddy, Jan, and daughter, Megan, were anxious to part with their extra zucchini (Megan stooped to begging). Every year I try new recipes, but I always make my tried and true Zucchini Bread, so moist. I love nuts, but make it without since the family isn’t as ‘nutty’ as I am. Enjoy!
2 cups sugar
1 cup vegetable oil
2 cups grated, peeled raw zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 cup nuts (optional)
Preheat oven to 350 degrees.
Mix ingredients in order given.
Pour into two greased bread pans. Bake for 1 hour, or until done.
Every two months a group of great friends meet for a themed potluck before our book club gathering. This month, an hour before our meeting, I had nothing. It had been a busy day and I was fresh out of ideas and time. After writing about food it seemed tacky to run to the grocery store and buy something…God forbid!
I stood in my kitchen and contemplated my next move when suddenly I saw a bowl of sun gold tomatoes from my garden and an avocado. Hmmmm. I quickly looked up a few recipes using those ingredients and then decided, ‘what the heck’, I’ll just through a bunch of vegetables in a bowl and toss with Greek Dressing (or vinaigrette) and call it good.
What resulted was a yummy refreshing summer’s harvest salad. It’s a keeper!
SUMMER’S HARVEST SALAD
Sun Gold (or cherry tomatoes) halved
Fresh Sweet corn, cooked and cut from the cob
Chopped green or sweet white onion
Chopped fresh basil
Salt & Pepper
Balsamic vinaigrette (or Greek Dressing)