Category Archives: corn

Chopped Vegetable Salad

FullSizeRender (2)FullSizeRenderI was having a dinner party and thought this would be a perfect addition to my menu. It contained fresh  vegetables and a salad all in one! Perfect side dish served right along with dinner. Of course you can add a protein and make this the meal which would be ever so perfect. Perfection in a bowl. This is what I did and what veggies I used, feel free to use the vegetables you would love. These were the quantities that worked perfectly though. I won’t lie it took some prep for this and a good idea would be to chop a lot of the veggies ahead of time and have them ready. Avocado and lettuce must be added right before serving though. Dressing and veggies can be made ahead of time .

*I served as a side dish and it was generous for about 6 -8 servings , if you’re using for a main probably 4-6.

*Original Recipe from O Magazine–I made a few changes

Ingredients:

Dressing:

2 Tbsp. red wine vinegar

1 Tbsp. freshly squeezed lemon juice

1 Tbsp. Dijon Mustard

1 garlic clove–minced

1/2 tsp. kosher salt plus a little more to taste at the end

1/4 tsp. freshly ground black pepper plus more to taste at the end

1/4 cup good extra-virgin olive oil

Salad:

1/2 lb. green beans, trimmed and cut into small pieces — about 1/2″

2 medium carrots, cut into small pieces

3 ears of corn, cut kernels off cobs

1/2 pint small cherry or grape tomatoes cut in 1/2

2 ribs celery, cut into small pieces , about 1/2″ pieces

1 red bell pepper, cored and cut into small pieces , also about 1/2″ size

1/3 cup finely chopped red onion

1 head romaine , chopped

1 large ripe avocado, peeled, pitted and diced

1/4 cup finely grated Parmesan Cheese

Directions:

Bring a large pot of salted water to a boil.

Meanwhile in a large bowl, whisk together vinegar, lemon juice, mustard, 1/2 tsp. kosher salt, garlic, and 1/4 tsp. black pepper. Lastly, whisk in the oil slowly. Set aside.

When water comes to a boil, add cut up green beans and carrots to boiling water and cook until tender, about 5-6 minutes. Add corn and cook a couple of minutes more. Drain in a colander and rinse under cold water, let veggies completely cool down. I let them sit till they were completely cool. Give vinaigrette a quick whisk, and add veggies to the bowl. Add in the tomatoes, celery , bell pepper and onion and toss well. Set aside and let marinate for at least 1/2 hour. I probably let it sit in marinade for about an hour.

Right before serving, add chopped romaine, avocado and parmesan . Taste for salt and pepper and add as needed. Toss gently to combine.

Serve immediately.

Chopped Vegetable Salad

FullSizeRender (2)FullSizeRenderI was having a dinner party and thought this would be a perfect addition to my menu. It contained fresh  vegetables and a salad all in one! Perfect side dish served right along with dinner. Of course you can add a protein and make this the meal which would be ever so perfect. Perfection in a bowl. This is what I did and what veggies I used, feel free to use the vegetables you would love. These were the quantities that worked perfectly though. I won’t lie it took some prep for this and a good idea would be to chop a lot of the veggies ahead of time and have them ready. Avocado and lettuce must be added right before serving though. Dressing and veggies can be made ahead of time .

If making this wonderful salad in the winter as I am today you can use frozen corn, I just like to buy organic frozen corn.

*I served as a side dish and it was generous for about 6 -8 servings , if you’re using for a main probably 4-6.

*Original Recipe from O Magazine–I made a few changes

Ingredients:

Dressing:

2 Tbsp. red wine vinegar

1 Tbsp. freshly squeezed lemon juice

1 Tbsp. Dijon Mustard

1 garlic clove–minced

1/2 tsp. kosher salt plus a little more to taste at the end

1/4 tsp. freshly ground black pepper plus more to taste at the end

1/4 cup good extra-virgin olive oil

Salad:

1/2 lb. green beans, trimmed and cut into small pieces — about 1/2″

2 medium carrots, cut into small pieces

3 ears of corn, cut kernels off cobs–about 1 1/2 cups of frozen corn

1/2 pint small cherry or grape tomatoes cut in 1/2

2 ribs celery, cut into small pieces , about 1/2″ pieces

1 red bell pepper, cored and cut into small pieces , also about 1/2″ size

1/3 cup finely chopped red onion

1 head romaine , chopped or shredded iceberg lettuce is great–use whatever you like

1 large ripe avocado, peeled, pitted and diced

1/4 cup finely grated Parmesan Cheese

Directions:

Bring a large pot of salted water to a boil.

Meanwhile in a large bowl, whisk together vinegar, lemon juice, mustard, 1/2 tsp. kosher salt, garlic, and 1/4 tsp. black pepper. Lastly, whisk in the oil slowly. Set aside.

When water comes to a boil, add cut up green beans and carrots to boiling water and cook until tender, about 5-6 minutes. Add corn and cook a couple of minutes more. Drain in a colander and rinse under cold water, let veggies completely cool down. Obviously when using frozen corn you’ll speed up this whole prep process.  I let the vegetables sit till they were completely cool. Give vinaigrette a quick whisk, and add veggies to the bowl. Add in the tomatoes, celery , bell pepper and onion and toss well. Set aside and let marinate for at least 1/2 hour. I probably let it sit in marinade for about an hour.

Right before serving, add chopped romaine, avocado and parmesan . Taste for salt and pepper and add as needed. Toss gently to combine.

Serve immediately.

Chopped Vegetable Salad

FullSizeRender (2)FullSizeRenderI was having a dinner party and thought this would be a perfect addition to my menu. It contained fresh  vegetables and a salad all in one! Perfect side dish served right along with dinner. Of course you can add a protein and make this the meal which would be ever so perfect. Perfection in a bowl. This is what I did and what veggies I used, feel free to use the vegetables you would love. These were the quantities that worked perfectly though. I won’t lie it took some prep for this and a good idea would be to chop a lot of the veggies ahead of time and have them ready. Avocado and lettuce must be added right before serving though. Dressing and veggies can be made ahead of time .

*I served as a side dish and it was generous for about 6 -8 servings , if you’re using for a main probably 4-6.

*Original Recipe from O Magazine–I made a few changes

Ingredients:

Dressing:

2 Tbsp. red wine vinegar

1 Tbsp. freshly squeezed lemon juice

1 Tbsp. Dijon Mustard

1 garlic clove–minced

1/2 tsp. kosher salt plus a little more to taste at the end

1/4 tsp. freshly ground black pepper plus more to taste at the end

1/4 cup good extra-virgin olive oil

Salad:

1/2 lb. green beans, trimmed and cut into small pieces — about 1/2″

2 medium carrots, cut into small pieces

3 ears of corn, cut kernels off cobs

1/2 pint small cherry or grape tomatoes cut in 1/2

2 ribs celery, cut into small pieces , about 1/2″ pieces

1 red bell pepper, cored and cut into small pieces , also about 1/2″ size

1/3 cup finely chopped red onion

1 head romaine , chopped

1 large ripe avocado, peeled, pitted and diced

1/4 cup finely grated Parmesan Cheese

Directions:

Bring a large pot of salted water to a boil.

Meanwhile in a large bowl, whisk together vinegar, lemon juice, mustard, 1/2 tsp. kosher salt, garlic, and 1/4 tsp. black pepper. Lastly, whisk in the oil slowly. Set aside.

When water comes to a boil, add cut up green beans and carrots to boiling water and cook until tender, about 5-6 minutes. Add corn and cook a couple of minutes more. Drain in a colander and rinse under cold water, let veggies completely cool down. I let them sit till they were completely cool. Give vinaigrette a quick whisk, and add veggies to the bowl. Add in the tomatoes, celery , bell pepper and onion and toss well. Set aside and let marinate for at least 1/2 hour. I probably let it sit in marinade for about an hour.

Right before serving, add chopped romaine, avocado and parmesan . Taste for salt and pepper and add as needed. Toss gently to combine.

Serve immediately.

Smoking Hot Salmon ( on grill or in oven) and a quick Corn Salad from leftover grilled corn

Grilled Leftover Corn for salad

Always on the prowl for new recipes for Salmon. I usually cook it on the grill in the summer but this could easily be cooked indoors if no grill available. I actually cook this on a piece of aluminum foil on the grill, it really is like an outdoor oven. You can use a basket but I always find it makes such a mess. Whatever works for you, when I have placed fish right on grill it’s just a disaster, so I’ve taken to doing it this way. I played with these ingredients for the marinade and you know I took liberties with the cayenne pepper, so just put a sprinkle if you don’t like it too spicy. The marinade thickened up and it was perfectly delicious with a sprinkling of fresh cilantro. Cilantro can be eliminated but we love it, so it stays on in this house. I had some leftover ears of Grilled Corn so I threw together a very impromptu Corn Salad which is listed below as well.

Ingredients:

1 lb. Salmon Filets ( I used 1 1lb. piece for the 2 of us) This time out I got Copper River Salmon and it was just delicious. I use Wild Salmon usually. Use whatever you like best

For Marinade:

2 tablespoons unsalted butter

1 medium shallot – chopped

1/4 cup freshly squeezed lemon juice

1/4 cup light brown sugar

Cayenne Pepper to taste ( I was generous with it, but it packs a lot of heat)

2 tablespoons chopped fresh ginger ( if you can’t use fresh ginger, use powder ginger , I wouldn’t omit this spice)

1/4 cup red wine vinegar

2 tablespoons soy sauce

2 tablespoons chopped fresh cilantro

Directions:

In a small saucepan, melt the butter. Add the shallots and saute until softened. Add all the remaining ingredients, except for the cilantro. Cook over medium heat until slightly thickened, about 10 minutes.

Remove from heat and add the cilantro.

Baste the salmon filet with a bit of the sauce and preheat your grill to a medium high heat. I placed the salmon on a piece of aluminum foil. I just cooked it for about 15 – 20 minutes till the salmon was flaky, and the center was just cooked. You don’t want to over cook it. If you’re placing right on the grill it will cook much quicker. When you finish cooking, remove from grill and serve with some of the remaining marinade as additional sauce. This is delicious with rice and a vegetable. I served with a side of some leftover grilled corn which I turned into a lovely side dish.

Corn Salad from leftover grilled corn

I used 4 ears of corn, you can use 4 cups of any kind of corn . I just happened to have had some corn leftover from a barbque.

1 cup red pepper- diced

1 medium red onion – diced

2 – 3 Tablespoons fresh cilantro – chopped

Fresh Squeezed Lime Juice from about 1 small lime

* 1 Jalapeno pepper – seeded and minced ( make sure to remove all seeds if you don’t like spicy) you can omit all together if you don’t like the flavor . I love it.

I just added a little olive oil to taste ,  I would say 1 tablespoon

Kosher Salt and Freshly Ground Black Pepper to taste

This was really a throw together, but it came out so good!!!!!  Allow the ingredients to blend for a few before serving. Enjoy!

leftover grilled corn