Roasted Corn and Chimichurri Salad

Corn Salad

Remember how you suffered through the last week of school before summer vacation? You couldn’t wait for summer to begin, concentrating seemed impossible, time in the classroom dragged on forever, and you were incensed if teachers asked you to do any actual work. You just had to get through those…last…few…day.

Déjà vu. I’m one week away from being officially laid off and the hour can’t arrive soon enough. I’m anxious for the moment when my time is once mine to spend as I desire. Sign my yearbook already and let’s get on with it.

In honor of the season (although it doesn’t officially begin until Monday), today’s recipe highlights a summer produce classic – freshly-picked sweet summer corn.


Summer Roasted Corn and Chimichurri Salad

Sweet summer corn pairs well with Argentina’s zesty chimichurri sauce used as a dressing.

Ingredients

  • 1 clove garlic
  • 1 bunch flat-leaf parsley, tough stems removed
  • 1 bunch cilantro
  • ¼ cup white vinegar
  • 1/3 cup olive oil
  • ¼ teaspoon cayenne
  • ¼ teaspoon salt
  • 3 ears corn, roasted
  • ½ cup yellow or red cherry tomatoes, cut in half
  • ½ cup red bell pepper, diced
  • ¼ cup red onion, cut in half and thinly sliced

Directions

  1. In a food processor, finely chop garlic. Add parsley, cilantro, vinegar, oil, cayenne, and salt. Pulse until finely chopped. Set chimichurri aside.
  2. Cut corn from cobs. In a medium bowl, combine corn, tomatoes, bell pepper, and onion. Drizzle with ¼ cup chimichurri and combine (you will have leftover chimichurri).
  3. Side aside for 30 minutes to allow flavors to blend. Serve with 7-minute eggs, if desired.

Summer Gazpacho and Bean Salad

Summer Gazpacho Salad

I’m a planner, by trade as much as by nature.  I’ve been in planning mode for my imminent Europe trip.  After a plane change and two train rides, I’ll find myself in Northern Italy for a week of pasta school.  School is followed by a week solo in Prague for exploring and, finally, one afternoon in Milan before heading home.  I’ve created a few different guide maps for the trip – maps of the can’t-miss tourist sites,   the must-visit restaurants, and, of course, maps of the local artigianale gelato shops, at least while I’m in Italy.  My Italian gelato class in 2013 has converted me into a gelato elitist.  This wait has become a countdown to exceptional gelato as much as a pasta school countdown.  Let the trip begin.

In the interim, I’m trying to behave:

Summer Gazpacho and Bean Salad
Serves 4

3 Various colored tomatoes (heirloom preferred)
2 Stalks celery
2 Green onions
½ English cucumber
½ Yellow bell pepper
1 14.5 oz. can Great Northern beans
2 T. Red wine vinegar
¼ t. Salt
1/8 t. Pepper
1 t. Hot pepper sauce
3 T. Olive oil

Cut tomatoes into wedges and cut wedges in half crosswise.  Thinly slice celery and green onions.  Dice cucumber and bell pepper.  Drain and rinse beans.  In a large bowl, combine beans and vegetables.  In a small bowl, combine vinegar, salt, pepper and hot sauce.  Slowly whisk in olive oil until combined.  Pour dressing over vegetables, stir well and let marinate at least 30 minutes before serving.

Heirloom tomato & nectarine salad

Tomato and Nectarine Salad

Just in time for July 4th, this colorful cacophony of summer produce bursts with fresh farmers market flavors.

Summer Tomato Nectarine Salad
Serves 6
Inspired by Cooking Light Tomato Salad with Peach Dressing

1.5 c. Fresh basil
¼ c. Fresh mint
¾ c. Olive oil
Salt and pepper
3 T. Red Wine vinegar
1 T. Fresh thyme (chopped)
1 T. Shallot (chopped)
Salt and pepper
6 T. Olive oil
1 Nectarine
4 Large heirloom tomatoes
8 oz. Burrata

Basil-Mint drizzle
Shock basil and mint in boiling water for 15 seconds.  Transfer to ice water to stop cooking.  Puree basil, mint and olive oil in blender. Season with salt and pepper and set aside so flavors can blend.  Drizzle can be made a day in advance.

Vinaigrette
Stir together red wine vinegar, thyme, and shallot.  Season with salt and pepper. Vinaigrette  can be made a day in advance.

Salad
Finely chop nectarine and fold into vinaigrette.   Thickly slice tomatoes and arrange on platter.  Drizzle with nectarine mixture.  Add burrata.  Drizzle basil-mint sauce around platter and on  burrata.