Meatless Luscious Fun - Summer Corn Salad - 081213

Wowza - we had a great time celebrating "couples and love" last Friday night - and its not even Valentines Day. Sparkling wine, fun appetizers awaited the couples as they arrived. Dennis and Cindy held a massage worship for the group and as we cooked away in the kitchen we heard lots of laughter from the next room.

What does Friday night have to do with Meatless Monday? One of the most scrumptious Corn Salads you've ever put in your mouth. Fresh local corn, the zing of jalepenos and the cooling power of fresh mint make this summer salad a fantastic side for dinner tonight, and the perfect stuffer for a wrap tomorrow. Don't even think about not trying this one!

Summer Corn Salad

8 Fresh and Local Ears of Corn

Nonstick Spray

2 TB EVOO

1- 2 Jalepenos, finely chopped (seeds and ribs removed if desired)

1/2 Tsp of Salt

1/4 Tsp of Pepper

1/4 Chopped Fresh Mint

2 TB Sherry Vinegar

1/2 Cup Freshly Grated Manchego Cheese

Mint for Garnish

Step One

Grill the corn on a grill pan, or outside on the grill. No need to be fussy about the way you are grilling it - just shuck and spray it with a little nonstick spray. Place the ears directly on the grates and grill until you get some good grill marks. Cool and cut the corn off the cobs.

Step Two

Heat the olive oil in a large pan. Add the jalepenos and cook and stir until wilted. Add in the corn, salt and pepper and cook and stir til well incorporated. Remove from the heat, stir in the mint and vinegar. Place in a bowl, sprinkle with the cheese and garnish with mint.

Meatless, Luscious and Fun: Cool and Spicy Indian Salad

Much fun, fun, fun on Saturday afternoon...we went BOLLYWOOD. Oh, yeah. Saris, ankle bells, jeweled bindis* and lots of hip thrusting led by our dancing guru, Angela. Of course it was followed by a yummy Indian lunch. I make a lot of Indian food at home - I love the interplay of all the herbs and spices like floral coriander seed, smoky cumin, spicy ginger and garlic, piquant chilies and warm, aromatic garam masala. The perfume of the spices fill the kitchen and all who walk in are eagerly anticipating what will appear on the table.

Although Indian tastes great year round, I especially when the weather turns warm - because its the perfect pair for a glass of chilled rose! Whether your rose hails from France, Italy, Spain or California, its fruit forward, crisp, clean flavors make it an excellent quaff with the zing of the beet salad.

This meatless recipe is super by itself along with a side of naan bread for scooping or a great companion to anything off the grill.  It's really easy to make ahead of time, and just keeps getting better as it sits in the fridge. If you don't like beets, you can shake up the recipe by using the fragrant spice blend with roasted fingerling potatoes, too. (But, you'd be surprised how many people I have swayed to the "beet side" with this salad!)

*A bindi is a decorative mark worn on women's foreheads in India. If it's spelled with an "h", like  bhindi it means okra!

Cool and Spicy Indian Salad

12 – 24 Beets, cooked and sliced (You can buy cooked beets or roast them yourself. If you buy canned beets, make sure to rinse them well)

2 TB Extra Olive Oil

1 Garlic Clove, Grated*

1 Tsp Grated Ginger

1 Tsp Cumin Seeds

1 Tsp Coriander Seeds

1 Tsp Red Chili Flakes

1 Cup Coconut Milk

1/4 Tsp Ground Cardamom

Zest and Juice of 1 lime

Sea salt and Freshly Cracked Black Pepper 

Baby Arugula Leaves

Chopped Cilantro for Garnish

Step One

In a large skillet, Sauté the garlic, ginger, cumin seeds, coriander seeds and chili flakes over medium heat, until they become fragrant - a couple of minutes.

Step Two

Add the beets, coconut milk, cardamom, lime juice and zest. Cook and stir until well-mixed and warm, or about 3 minutes. 

Step Three

Transfer the hot salad to a bowl, season with salt and pepper. Place in the fridge to cool, at least a couple of hours, or overnight. Serve on a bed of arugula and garnish with the chopped coriander.

*I'm using a microplane for grating my garlic and ginger

Taste and Savor is featuring Indian recipes all week! Tomorrow check out the Avocado and Hearts of Palm Salad you on the plate above, and the Friday Four this week will be Easy Tandoori Chicken!