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Corn Tomato Salad

8/28/2024

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Ingredients

5 ears of fresh corn
2 cups sun gold tomatoes (or super ripe cherry tomatoes), halved
1/4 cup very small-diced red onion, or Vidalia or scallions
1 tbsp. red wine vinegar
1 tbsp. olive oil
salt & freshly ground black pepper to taste
1/2 cup thinly sliced fresh basil leaves

Instructions

Cook the corn. If you haven’t tried using the microwave to do it, you’re missing a sure bet. We haven’t used any other method since we were introduced to it. Check it out here.
Once cool enough, cut the corn off the cob.
Add the corn to a large bowl with the tomatoes, red onion, vinegar, and olive oil. Sprinkle with a good amount of salt and pepper, to taste.
Flavors develop over time so refrigerating for at least an hour is recommended.
Just before serving, toss in the fresh basil. Taste again for seasonings (add more salt if necessary!) and serve cold or at room temperature.

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Peach Salsa

8/14/2024

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Ingredients

2 to 3 ripe peaches, pitted and diced
½ red bell pepper, diced
¼ cup diced red onion
¼ cup chopped fresh cilantro
Juice and zest of 1 lime
1 small garlic clove, grated
½ jalapeño pepper, minced
¼ teaspoon sea salt, plus more to taste

Instructions

In a medium bowl, mix together the peaches, bell pepper, onion, cilantro, lime juice and zest, garlic, jalapeño, and salt. Season to taste and chill until ready to use. Letting it chill for a few hours increases the flavors melding together.

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Ingredients
1 Globe Eggplant, ~1lb – rinsed and dried
½ teaspoon kosher salt
¼ teaspoon ground black pepper
4 tablespoons olive oil, plus more as needed

Optional Garnishes
1 tablespoon parmesan cheese
1 tablespoon fresh herbs, such as fresh basil leaves or parsley
1 pinch of red pepper flakes, optional

Instructions

Slice eggplant crosswise in ½-inch-thick rounds.
Sprinkle eggplant slices with salt and pepper on both sides.
Heat half of the oil in a large non-stick skillet over medium heat. Add half of the eggplant slices in a single layer and cook for 6-7 minutes on each side or until it is slightly caramelized and turned golden brown.
Before sauteing the remaining eggplant slices, pat them dry on both sides with a paper towel, as they tend to sweat as they sit. Repeat the cooking process using the remaining olive oil for the rest of the eggplant.
Transfer the now-pan-fried eggplant onto a plate and garnish with parmesan cheese, fresh herbs, and chili flakes, if desired.

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Corn Tomato Salad

Peach Salsa

Easy Sauteed Eggplant

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