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Fresh Corn Salad

7/26/2023

Ingredients
For the dressing:
4 tablespoons olive oil
6 tablespoons apple cider vinegar
1 teaspoon sugar, honey or maple syrup to taste
1 teaspoon Dijon mustard
salt, to taste
pepper, to taste
juice from 1 lime, optional
For the salad:
6 ears corn, shucked
2 tablespoons olive oil
1/4 red onion
2 cups cherry tomatoes, sliced in half
1 avocado, cubed
1 cup spinach

Preparation

In a small mixing bowl, combine the olive oil, the apple cider vinegar, the sugar, the Dijon mustard, the salt, the pepper, and the lime juice with a whisk.
Set the dressing aside.
Add a couple of inches of water to a large skillet and bring to a boil.
Add the corn and cook for 3-4 minutes total, rotating throughout. Drain and set aside.
Preheat the grill on medium heat.
Brush the corn with the olive oil and grill until nicely golden on all sides.
Once the corn has cooled, cut the corn off of the cob and add it to a bowl.
Add the red onion, the cherry tomatoes, the avocado, and the spinach and toss to combine.
Drizzle the salad with the dressing.
Toss the salad to coat with the dressing and serve.

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Scallion Vinaigrette

7/19/2023

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Ingredients

¼ cup white-wine vinegar
1 tablespoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon pepper
Pinch of sugar
¾ cup extra-virgin olive oil
3 chopped whole scallions (about ¼ cup)

Directions

In a small bowl, whisk together white-wine vinegar, Dijon mustard, salt, pepper, sugar, and scallions.
Slowly add extra-virgin olive oil, whisking until emulsified. Whirl all in a blender. Refrigerate until ready to use.

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Creamy Chilled Cucumber Soup

7/12/2023

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Ingredients

1 English cucumber, peeled and cut into thirds
1 cup Greek yogurt or more
2-3 tablespoons fresh lemon juice
1 garlic clove, minced
2 scallions, thinly sliced
1 teaspoon dried dill or 1 tablespoon fresh dill
2 tablespoons finely chopped mint
Salt and black pepper, to taste
Garnish:
• 2 slices cucumber rounds per bowl
• Mint sprigs
• Olive oil

Preparation1. Combine all the ingredients (except garnish) in a blender and process until smooth
2. Taste and adjust seasoning if needed.
3. Chill for at least 2 hours.
4. Serve with your choice of garnish.

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Mixed Berry Coulis

7/5/2023

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Whether you have a bounty of berries from the market or some that are beginning to soften, making a fruit sauce, also called coulis (pronounced koo-LEE), is an ideal way to use them up. It's also a great way to freeze and then enjoy the fresh flavored sauce in the off season months.

Ingredients

1 1/2 cups raspberries, divided
1 1/2 cups strawberries, sliced, divided
1 cup blueberries, divided
3/4 to 1 cup sugar, to taste
1 to 2 tablespoons fresh lemon juice

Preparation

In a medium saucepan, combine 1 cup of the raspberries, 1 cup of the sliced strawberries, 3/4 cup of the blueberries, 3/4 cup of the sugar, and 1 tablespoon of the fresh lemon juice.
Bring to a simmer over medium heat until the sugar has dissolved, about 10 minutes. Adjust the sweetness, adding up to 1/4 cup more (or to taste) of sugar if necessary, and cook until dissolved.
Puree the berry mixture in a blender or food processor, return to the saucepan, and bring to a simmer. Add an additional 1 tablespoon fresh lemon juice, or to taste, if necessary.
Add the remaining 1/2 cup raspberries, 1/2 cup sliced strawberries, and 1/4 cup blueberries, and simmer until the sauce is hot.
Serve hot or cold and enjoy.
Homemade fruit sauce should be stored in the refrigerator in an airtight container and will keep for 5 to 7 days; for longer storage, place in the freezer and defrost before using.

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Fresh Corn Salad

Scallion Vinaigrette

Creamy Chilled Cucumber Soup

Mixed Berry Coulis

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