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.

Rhythm and Food

What fun we had with food and music this week! Cancer Wellness at Piedmont Hospital and innovative musician Cindy Stark Reid hosted a creative workshop where participants made instruments out of food - and I used the same fruits and veggies to make lunch! Check out some of the food art and the lunch we enjoyed. And here's a beautiful and bright salad recipe that you can make in an instant and enjoy all week long:)

Spiced Carrot Salad

1 LB Carrots, peeled and cut into ¼” Slices

½ Tsp Sea Salt, or to taste

½ Tsp Teaspoon Cumin

½ Tsp Turmeric

¾ Tsp Smoked Paprika

½ Tsp Black Pepper

4 TB Olive Oil

1 Clove Garlic, Grated

2 TB Lemon Juice

2 TB Chopped Fresh Cilantro

Golden Raisins for Garnish

Step One Boil the carrots in salted water until tender, about 15 to 20 minutes. Drain, and refresh with cold water.

Step Two In a medium pot or skillet, gently sauté the cumin, turmeric, paprika and black pepper in the olive oil for 2 - 3 minutes over medium heat until fragrant*. Add the garlic, and then add the carrots, lemon juice, and cilantro. Sauté over low heat for another 2-3 minutes, and remove from the heat. Garnish with golden raisins. Serve the carrots either warm or chilled.

FAST FOOD FACTS

Toasting spices in a dry pan or with oil is called “blooming”. This allows the essential oils to come to the surface of the spices and become fragrant.

When using turmeric in cooking, it’s a good idea to also add black pepper. This increases the bioavailability of the curcumin in turmeric – making it even better for you!