Monthly Archives: May 2014

Corn Salad

Fresh Corn Salad

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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Fresh Corn Salad
 
Author: 
Recipe type: Salad
Cuisine: Southwestern
Prep time: 
Cook time: 
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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.
Ingredients
  • 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...)
Instructions
  1. Shuck the corn and cut the kernels from the cob
  2. In a large bowl (glass, ceramic or stainless steel preferred) combine all the ingredients except the tomatoes.
  3. Allow salad to sit for 30 minutes to allow the flavors to marry.
  4. Adjust seasoning to taste
  5. Serve sprinkled with the tomatoes
Notes
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!

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parsnips and beets

Roasted Parsnips & Beets With Feta & Herbs

Roasted Parsnips & Beets With Feta & Herbs
 
Author: 
Recipe type: Side Dish
Cuisine: Eclectic
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Ingredients
  • 3 Beets
  • 3 Parsnips
  • Feta Cheese
  • 1 tsp chopped fresh basil
  • 1 tsp chopped fresh oregano
  • 1 tsp chopped fresh thyme
  • 2 oz feta cheese, crumbled
  • 3 Tsp olive oil
  • 1 tsp salt
Instructions
  1. Preheat oven to 350 degrees
  2. Coarsely chop beets and parsnips
  3. Salt lightly
  4. Cook for 45 minutes or until tender
  5. Heat oil in pan
  6. Add basil, oregano, and thyme and turn off heat
  7. Place the roasted parsnip and beets in a dish, toss the feta on top, drizzle the oil over the whole thing, and top with the wilted herbs

 

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beets and feta

Herbed Beets With Feta

Roasted beets with herbs and feta cheese make a wonderful vegetable side dish for many meals. Try the recipe sometime when you encounter fresh beets at the market.

Herbed Beets With Feta
 
Author: 
Recipe type: Sidedish
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
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.
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees.
  2. In a small bowl mix together the thyme, chives, and olive oil, reserve
  3. Peel beets under running water and wrap them individually in foil
  4. Roast beets in oven until tender when pierced with a fork, approx. 1 hour
  5. Remove beets from oven, unwrap, and quarter them
  6. Place beets in serving bowl and drizzle them with herb and oil mixture
  7. Add crumbled feta cheese and pepper
Notes
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.

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