Book Club · New Favorite

Summer Corn and Vegetable Salad

Fresh sweet corn, tomatoes, onion, and cucumber tossed with avocado and Feta…OMG it is so good.  This salad is a wonderful side dish to grilled fish, chicken or beef but it also can serve as the main event on a hot summer evening.

SUMMER CORN AND VEGETABLE SALAD

4 ears corn, cooked
2 avocados, diced
2 cups cherry tomatoes, halved (I use orange & red for a little color)
1/2 an English cucumber, finely diced, skin on
1/3  cup crumbled feta
1/2 red onion, finely diced

Cilantro Vinaigrette
1 tbsp. rice wine vinegar
1 tbsp. white wine vinegar
1/2 tsp. salt 
1 tsp. garlic powder
1/2 freshly ground black pepper
2 tbsp. cilantro, chopped
6 tbsp. EVOO

  • Cook the  corn.  I steamed the corn and cut from the cob but the original recipe had a great idea to ‘put in the oven on 350 degrees, and throw the corn in, husks and all. Bake them for 25 minutes, let it cool, and then cut off the very bottom of the corn. You should be able to easily pull off the husks and the silk’.
  • Cut off the kernels with a large knife, add to a big bowl.
  • Chop the avocados, cherry tomatoes, English cucumber, and red onion, then add to the bowl. Add the feta.
  • For the vinaigrette, combine the first 5 ingredients (so the seasonings react with the vinegar), then add the cilantro and the EVOO. Shake it up.
  • Gently mix all the salad ingredients together. When ready to serve, add the dressing and stir to combine.
  • Optional:  Serve on bed of mixed greens.

Adapted from: AuthenticSuburbanGourmet and AndwhatIate

 

Garden · Health · New Favorite · Vegan · Vegetarian

Arugula and Cinnamon Basil Salad

Cinnamon Basil…who knew there was such a thing.  I grew Cinnamon Basil in my garden, not really sure what I would do with it.  It truly has a cinnamon essence and is great in salads.  I adapted this recipe, adding chopped walnuts and Craisins to add a fruity, crunchy addition to the salad.  Next time, I may add a little crumbled goat cheese.  Mmmmm.

ARUGULA AND CINNAMON BASIL SALAD

6 cups rocket (arugula)
1 cup cinnamon basil, torn (I used a little less)
1/2 small red onion, thinly sliced
1/2 cup chopped walnuts
1/2 cup Craisins

DRESSING

1/3 cup red wine vinegar
2 tablespoons water
1/2 cup olive oil
1/4 cup sugar
1 dash salt

  • Put the dressing ingredients in a jar, cover, and shake well.
  • Put the rocket, onion, walnuts, Craisins, and basil in a salad bowl and toss, with a little dressing.

Recipe adapted from Food52.com

Garden · New Favorite · Vegan · Vegetarian

Sweet Yellow Squash Pickles

Zucchini is normally the vegetable that you are drowning in by the end of summer.  This year it was yellow squash.  After making two batches of Lemon Yellow Summer Squash Bread and roasting pans of mixed garden vegetables, I moved on to a new recipe for Sweet Yellow Squash Pickles.  My Mother always made Bread & Butter Pickles and I loved them.  These are very similar and quite delicious.  A new favorite for my yellow squash harvest!

4 small yellow squash – cut in thin (1/4-inch slices or less); about 3 cups
1/2 cup thinly slices red onion
1 tablespoon kosher salt
1 cup sugar
3/4 cup white vinegar
1 teaspoon mustard seeds
1 teaspoon celery seeds
1 teaspoon dry mustard

Recipe from Inspiredbycharm.com 

New Favorite · Skinny · Vegan · Vegetarian

Mediterranean Edamame Salad

Edamame and Edamame Salad was a new discovery about 4 years ago.  I loved Edamame at our favorite sushi restaurant and I’ve enjoyed Edamame Salad at potlucks but have never made one.  When this recipe popped up in a recent issue of Relish.com it inspired me to try it.  As I mentioned on Tuesday, it paired well with the Yogurt Marinated Chicken.

The salad kept for days and I’ve enjoyed it as an entrée as well.  The Salad would be equally good without the Feta cheese, for those that are following a Vegan diet.

Mediterranean Edamame Salad

Vinaigrette:
1/4 cup white wine vinegar or sherry vinegar
1 garlic clove, minced
2 tablespoons finely chopped fresh oregano
1/4 cup extra-virgin olive oil
1/4 teaspoon salt

Salad:
2 cups cooked, shelled edamame
2/3 cup thinly sliced sun-dried tomatoes
1/4 cup diced red onion
1/2 cup black olives (Kalamata–I used mixed Spanish olives), pitted and halved
1/2 cup crumbled feta cheese
2 cups lettuce or greens

  • To prepare vinaigrette, combine vinegar, garlic and oregano, and mix with a whisk or in the blender.  Slowly add olive oil and mix well.  Add salt and pepper.
  • To prepare salad, combine edamame, tomatoes, onion, olives, feta and vinaigrette. Let marinate 30 minutes (or longer).
  • When ready to serve, toss or serve salad with lettuce or greens.

Courtesy of Get Fresh Memphis; Relish.com

New Favorite · Skinny · Vegan · Vegetarian

Strawberry Spinach Salad…rite of spring

What says Spring more than fresh spinach and strawberries?  I have a lonely bunch of spinach that popped up volunteer in my garden in late March.  The strawberries at the market are beautiful, so time to celebrate spring with this luscious salad.  I opted to top the salad with red onion and walnuts today but top with other items to make your salad unique!

Strawberry Spinach Salad

STRAWBERRY SPINACH SALAD

12 ounces fresh baby spinach
2 pints fresh strawberries, sliced
Optional Toppings: sliced red onion, walnuts, crumbled goat cheese, chopped fresh broccoli, blanched sugar snap peas,

SESAME-POPPY SEED DRESSING:
1 cup sugar
1/2 cup cider vinegar
1 tablespoon minced onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 cup oil
1/4 cup sesame seeds, toasted
2 tablespoons poppy seeds

  • SALAD:  Combine baby spinach and strawberries in a large bowl; toss with 1/2 cup Sesame-Poppy Seed Dressing just before serving. Service with remaining dressing and toppings.
  • DRESSING: Pulse first 5 ingredients in a blender 2 or 3 times or until smooth. With blender running, add oil in a slow, steady stream; process until smooth. Stir in poppy seeds; chill 24 hours.