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Posts from the ‘Salads’ Category

Peach Caprese with Arugula


Simple is better!

Start with peaches,  *juicy, ripe* peaches.

Layer with *juicy, ripe* tomatoes and fresh mozzarella.

Top with fresh arugula and drizzle with olive oil and good balsamic vinegar!

Most important part:  Enjoy on the porch with iced gin and tonics during the evening hours with someone you love…or at least someone who you don’t mind too much.

Done!

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Dinner Last Week…Caprese and Sautéed Squash


Our first caprese of the summer…it’s the beginning.  The tomatoes still have a little way to go.  Ya know, before they are irresistible, and smell almost better than they taste…and you can’t help but think of 10 million different ideas of how to use them.  We bulked out the plate with some sautéed summer squash…also my favorite.  Slice thinly, add a little butter of olive oil into a hot pan, toss them in, brown them up and then add in just a bit of dill…or summer savory…or basil and oregano…or anything.

Eaten on the deck…it was a perfect summer dinner!

Fresh Corn and Basil Salad with Black Beans


I love summer.  I love food in summer.  With June Gloom…it’s difficult to get that true summer feeling.  Salads like this help.  I love all things in this salad.  Fresh corn cut off the cob, diced red onion, black beans, basil chiffonade and topped with a few diced tomatoes.  I threw this together for a midday work barbecue today and I can’t wait to get some on my plate.

Fresh Corn and Basil Salad with Black Beans

6 ears fresh corn shucked
I small red onion, diced
1 can black beans, drained and rinsed
Fresh basil
3 tbsp. Cider Vinegar
3 tbsp. Olive Oil
1/2 a lime – squeezed
salt and pepper

Place shucked corn ears into salted boiling water for 3 minutes…just to cook out the starch a bit.

Remove from boiling water and place in an ice bath to stop the cooking, when cool, remove and pat dry.  Cut kernels off of the cob, holding the ear vertical, and cutting as close to the cob as you can without getting too much of the pith.

Throw corn, diced onions and black beans in a bowl and mix.  Add in vinegar, olive oil, lime juice, salt and pepper.  Make sure to taste along the way to get the seasoning right.  If you will be serving it cold (from the refrigerator) season a little more heavily.

Right before serving, chiffonade the basil, and toss in.  I topped it with a few seeded and diced tomatoes for a little punch of color.

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