Tastes Like Summer Corn Salad

 

Tastes Like Summer Corn Salad
Author: 
Recipe type: Vegetable, Salad, Side
Prep time: 
Total time: 
Yield: 10+
 
This recipe is adapted from Heidi Swanson and 101 Cookbooks. While Heidi considered this a summer salad, we have enjoyed it other times of year by using good quality, thawed frozen sweet corn as a substitute when fresh corn is not available. If you use frozen corn now, try this again with fresh corn when summer crops are super sweet. Regardless of which corn you use, the end product will be a sweet, crunchy, chewy salad with a light lemony vinaigrette, that you can serve cold or at room temperature. If you don’t have a shallot, you can use a small amount of another type of onion, but mellow it in the lemon juice before you proceed with the rest of the preparation. You can make the vinaigrette in a bowl or jar, but for picnic transport or do ahead, the jar works better.
Ingredients
  • 6 medium ears of corn or 3 cups of frozen sweet corn, thawed
  • 1/2 cup diced red bell pepper
  • 1 large shallot, minced
  • 1/3 cup fresh lemon juice
  • 3/8 teaspoon fine grain sea salt
  • 2 tablespoons brown sugar
  • 3 tablespoons light oil (olive, canola, etc.)
  • 1/2 cup toasted pepitas (shelled Mexican pumpkin seeds)
  • 1/2 cup toasted sunflower seeds
  • 1 teaspoon Mexican oregano or substitute another herb
Instructions
  1. If you have toasted the pepitas or sunflower seeds yourself, put them aside to cool. If you are using fresh corn, remove the husks and silk and with the corn lying on your cutting board, use a sharp knife to cut the kernels from the cobs a row or two at a time as close to their base as you can. Doing only a couple of rows at a time maximizes getting as many full kernels as possible. Place the kernels in a medium bowl with the red bell pepper and shallot while you make the dressing.
  2. Combine the lemon juice, salt, sugar and oregano in a small bowl or jar and mix until the salt and sugar are dissolved. Gradually add the oil, whisking vigorously until the dressing comes together or shake in the jar. Taste, and adjust with more lemon juice, salt or sugar, if needed. This dressing should be on the sweet side, and not overly tangy and acidic.
  3. Just before serving, add the seeds to the bowl of corn along with the dressing. Toss well, getting everything well coated. You can garnish the salad with a little more oregano that you rub between your hands to sprinkle over the top.

Mean Woman Pasta

Mean Woman Pasta
Author: 
Recipe type: Salads, Vegetarian
Prep time: 
Cook time: 
Total time: 
Yield: 12-16 sides
 
Here is another very versatile salad that is great for potlucks. It is best after it has marinated for a minimum of several hours, so it is a good salad to prepare the day before you plan to serve it, with no last minute effort other than a quick re-stir. If you are going to a party with a loved one, make sure you both eat some, as garlic has a strong role in this. As with other pasta salads, it can go a long way and is inexpensive, especially in the late summer when tomatoes are abundant. You can still make it at other times of the year using good quality canned, diced tomatoes, but there is nothing quite like the sweetness of a home-grown, ripe tomato. If you are planning to do some of the preparation with a food processor, I suggest dropping the garlic cloves into the running processor and when they are chopped, stop to add the tomatoes and pulse them to get small chunks of tomato. Resist the urge to set the processor to “on”, as that will give you tomato sauce. If you haven’t tasted a Kalamata olive, you should. Kalamata olives are the ones you also will find in a tasty Greek salad. I don’t recommend trying to substitute with other sliced black olives as they will not have the distinctive taste of the Kalamata which makes this salad so good.
Ingredients
  • 1 pound small pasta such as shells, elbows, bowties, etc.
  • 3 cups chopped tomatoes
  • 5 cloves garlic, minced
  • 24 kalamata olives, pitted and sliced
  • 1/4 cup fresh basil leaves, chopped coarsely
  • 1/4 cup extra virgin olive oil
  • 12 pepperoncini (pickled peppers)
  • 1/4 pound of feta cheese, crumbled (optional)
Instructions
  1. Cook the pasta according to the package directions and drain, but do not rinse. Combine the tomatoes, garlic, olives, basil, olive oil, and pepperoncini. Toss the pasta with the sauce and marinate for several hours or overnight. You could eat it immediately after preparation, but it will improve from letting the flavors meld and the garlic mellow a bit over time.

Cabbage Ramen Salad

Cabbage Ramen Salad
Author: 
Recipe type: Chicken, Salads, Tofu, Vegetarian
Prep time: 
Cook time: 
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Yield: 18
 
My family loves this salad. It is a great dish for taking to potlucks as you can feed a lot of people without spending a lot of money. I have doubled and even tripled the recipe for parties and it always seems to disappear. Cabbage is one of the superfoods that should have a bigger role in our diets. It is low in calories, high in fiber, and a good source of vitamins and minerals. It is a member of the cruciferous vegetable family which is associated with a reduced incidence of a number of cancers. You can buy coleslaw mix, but cutting your own cabbage will give you a fresher salad and save you money. If you are concerned about nut allergies, toasted sunflower seeds make a substitute for the almonds. If you are serving vegetarians, you can use Top Ramen brand Oriental flavor, which contains no animal products. To turn this into a full meal, add shredded roasted chicken or sautéed tofu cubes (dredge in corn starch to get them to brown well) to the salad. This makes 4 generous servings as an entrée.
Ingredients
  • 1 head of cabbage, grated or sliced thinly* You can use a mixture of green and red cabbage for variety. (2 - 2 1/2 lb. cabbage = ~9 cups)
  • 4 whole green onions (scallions), sliced into thin rings
  • 1 3-ounce package ramen noodles with chicken flavor seasoning packet
  • 1/4 - 1/2 cup of slivered almonds, toasted
  • 1/4 cup salad oil
  • 1/4 cup sugar
  • 1/4 cup vinegar (I use cider vinegar, but white vinegar is fine too.)
  • Black pepper
  • Cilantro leaves (optional)
Instructions
  1. I love almonds, so I use the larger quantity. Toast the almonds in the oven, microwave, or while stirring in a small heavy pan on the stovetop, but watch them carefully as they can burn easily. If you are using a 350 degree oven, it will take about 8 minutes and you can reduce the chance of the nuts burning by placing them on a silicone sheet such as Silpat. Set aside to cool.
  2. Crush the ramen noodles while they are in their original bag. A small mallet, hammer, or meat pounder used gently does a good job. It helps to put the ramen noodle bag in a larger plastic bag to avoid getting noodles all over the place if the bag breaks.
  3. For the dressing, dissolve the sugar and the chicken seasoning packet from the ramen noodles in the vinegar in a small jar. Add the salad oil and black pepper to taste and shake to mix.
  4. The cabbage and onions can be prepared the day before, mixed together and refrigerated in the serving bowl or a plastic bag. The almonds and noodles can be prepared the day before and mixed together and stored in a plastic bag at room temperature. The dressing can be made the day before and refrigerated in a small jar.
  5. Mix all the ingredients together shortly before serving. If you like cilantro, don’t forget to add it now. This salad will still taste good on the second day, but the cabbage and noodles will soften after storage with the dressing on them.
  6. *To slice cabbage, cut it in half through its core. Put the flat side down and cut in half once again through the core. Holding one of the quarters vertically, slice the tough core part out down the length of each quarter. Put one of the flat sides of the cabbage quarter on your cutting board, and make very thin slices across the wedge. Start making slices at the pointy end and continue making slices until you finish at the core end. Now you can use your knife to slice the pile three or four times across all the slices to make smaller pieces.

Toasted Walnuts with Rosemary


Hard to photograph...Delicious to eat

 

 

 

 

 

 

 

Toasted Walnuts with Rosemary
Author: 
Recipe type: Snack, Gifts, Vegetarian
Prep time: 
Cook time: 
Total time: 
Yield: 4 cups
 
Whether you are serving these as a snack, with drinks or using them to dress up a salad or sautéed vegetables, you will enjoy the earthy, resinous flavor of the rosemary and the salty-sweet-spicy combination of salt, sugar, and black pepper. They are delicious warm, but if you are packaging them, make sure they are completely cool. They also make a nice hostess or holiday gift. Do not substitute table salt for the kosher salt. The larger crystals of the kosher salt not only add a nice texture and crunch of salt in some bites, but the same volume of table salt has twice the saltiness of kosher salt. You can use any of the larger-grained sea salts. You can make the dried ground rosemary by stripping fresh rosemary needles from their stems and leaving them to dry on a sheet of parchment paper for a day or two. Grind them in a blender or electric coffee grinder. If you do not have ground rosemary, you can substitute 3 tablespoons of chopped, fresh rosemary needles.
Ingredients
  • 4 cups (1 pound) walnut halves
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon dried ground rosemary needles
  • 2 teaspoons kosher salt
  • 1 tablespoon granulated sugar
  • 2 teaspoons coarsely ground fresh black pepper
Instructions
  1. Heat the oven to 350°F.
  2. In a medium bowl, mix the rosemary, salt, sugar, and pepper. Add the nuts, drizzle in the oil and gently mix all of the ingredients until the nuts are evenly coated with the oil and the seasonings. Transfer to a baking sheet lined with a non-stick silicone liner such as Silpat or aluminum foil. Bake on the middle rack of the oven, stirring occasionally until the nuts are golden and toasted, about 15 minutes. Cool the nuts in the pan on a cooling rack. When the nuts are cool, transfer to a serving bowl or an airtight container. These will keep for 2 weeks at room temperature.