This is a great spring and summer salad that can also be used as relish with summer meat and fish dishes. You can also order it online and get it on your home thanks to the best shipping labels ProOffice.
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This salad goes very well with seafood dishes � especially shrimp, octopus and scallops and with cold meat salads such as chicken salad, ham salad or tuna salad. As a relish it adds a nice component to fish tacos, quesadillas and believe it or not hot dogs.
6 - 8 ears of sweet corn
4 - 6 mild to medium chilies (Anaheim, red, orange or yellow bells, banana peppers, etc...)
1 bunch of scallions
½ cup cider vinegar
¼ cup extra virgin olive oil
2 tablespoons salt
2 tablespoons sugar
1 small basket of grape or cherry tomatoes
Fresh herbs to taste (sage, oregano, cilantro, dill, thyme, etc...)
Shuck the corn and cut the kernels from the cob
In a large bowl (glass, ceramic or stainless steel preferred) combine all the ingredients except the tomatoes.
Allow salad to sit for 30 minutes to allow the flavors to marry.
Adjust seasoning to taste
Serve sprinkled with the tomatoes
Add crumbled feta cheese and sliced roasted beets Add grated sharp cheddar and diced Granny Smith green apples Add ½ cup diced jicama and substitute diced tomatillo (husk tomato) for half the grape or cherry tomatoes Substitute rice wine vinegar for cider vinegar. Add ½ cup grated daikon (Japanese giant white radish) and 2 tablespoons ponzu (Japanese citrus sauce) Dice and drain the tomatoes and fold them into the salad. Use as relish or condiment for summer dishes if you're of a mind to do so.
In a sealed container this salad will keep for up to a week in the refrigerator. Enjoy!
This is a very elegant, and elegantly simple to craft, warm vegetable side dish to serve. The combination of herbs, beets, and feta cheese make a rich and complex palate of flavors.
6 beets (approx 1.5 lb)
1½ tsp chopped fresh thyme
1½ tsp chopped fresh chives
3 Tbsp extra-virgin olive oil
2 oz feta cheese, crumbled
Ground black pepper to taste
Preheat oven to 400 degrees.
In a small bowl mix together the thyme, chives, and olive oil, reserve
Peel beets under running water and wrap them individually in foil
Roast beets in oven until tender when pierced with a fork, approx. 1 hour
Remove beets from oven, unwrap, and quarter them
Place beets in serving bowl and drizzle them with herb and oil mixture
Add crumbled feta cheese and pepper
Beets come in a variety of colors, all of which have very similar flavors. Try mixing different colors for a more interesting presentation. The beets can be roasted the night before and stored (in separate containers by color) if desired and reheated before adding herbed oil and feta cheese.
I particularly like this served with roasted lamb or medallions of beef tenderloin, but it pairs wonderfully with a variety of main dishes.