Garden · New Favorite · Vegan · Vegetarian

Napa Sweet Corn Salad

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

INGREDIENTS:
  • 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
DIRECTIONS:
  1. 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.
  2. Combine remaining ingredients in a large bowl then drizzle over desired amount of Honey-Dijon Vinaigrette and stir to combine. Serve immediately.

Recipe adapted from IowaGirlEats

New Favorite · New Traditions · Skinny · Vegan · Vegetarian

Slow Roast Tomatoes…a new discovery!

Where have I been with slow roasting my own tomatoes?   After discovering two over-ripe black krim tomatoes in my garden, I wanted to make use of these as well as a few roma, green zebra and sungold tomatoes.  I found several recipes online but decided to try a combination of recipes.

There is one big problem with this recipe…they are absolutely, overwhelmingly, delicious.  While my plan was to roast them for future use…I devoured several as soon as their cooled to the touch.  Can’t wait to roast more!

SLOW ROASTED TOMATOES

  • Preheat oveN to 225 degrees.
  • Place a sheet of greased wax paper (or parchment paper) on cookie sheet.
  • Slice large tomatoes into thin slices.  Halve roma tomatoes or cherry tomatoes, lengthwise.  Place tomatoes on the baking sheet.
  • Place 2-3 unpeeled garlic cloves on the sheet with the tomatoes.
  • Drizzle with olive oil and sprinkle with salt (I used sea salt) and pepper.
  • Bake for about 3 hours.  When done, the tomatoes will be shriveled and dry.  I found the romas took longer and left them in the oven almost an hour longer.

You can use immediately or store in the frig with additional olive oil.