corn, edamame, peach, heirloom tomato, and pickled red onion salad

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This is a really simple salad to throw together and is great when fresh corn is in season. You could use canned or frozen corn but fresh corn off the cob is simply the best! The flavors and colors are bright, you get a mix of sweet and sour from the corn and peaches versus the lemon and pickled red onion.

corn, edamame, peach, heirloom tomato, and pickled red onion salad

ingredients

  • 2 ears of fresh corn (uncooked), removed from the cob (approximately 2 cups)
  • 1 cup cooked shelled edamame
  • 1 peach, diced
  • 2 to 3 heirloom tomatoes, diced
  • 1/4 cup pickled red onion (recipe below)
  • fresh basil, chopped
  • olive oil
  • juice of one lemon
  • red wine vinegar
  • salt
  • pepper

directions

  1. Add the corn through to the red onion to a large bowl. Drizzle with olive oil and toss to coat.
  2. Squeeze the juice of one lemon over the salad, and drizzle with 1-2 tbsp of red wine vinegar and toss again.
  3. Salt and pepper to taste. Add the basil and toss again lightly.

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pickled red onion

ingredients

  • 1 red onion, sliced thinly in rings or half moons
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 3/4 cup white wine vinegar
  • 1 garlic clove, peeled and crushed
  • 5 black peppercorns

directions

  1. Bring 3 cups of water to a boil in a tea kettle or small saucepan. Place the onions in a colander over the sink and pour the boiling water over them and let them drain.
  2. In a two-cup or other container, place the onions and all other ingredients. Stir to distribute the flavors evenly.
  3. Refrigerate for at least 30 minutes before serving. They will keep for several weeks in the fridge.

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grown up bento, part 1

School started last week which means it’s back to either packing lunches or running across the street to Wendy’s or McDonald’s. I’m trying to stick with the former so I bought myself some cute bento boxes in the hopes that this will help me be creative and excited about packing a lunch, even when my schedule begins to get really crazy. Since I’m following the Vegan Before 6 plan, each lunch needs to be vegan also. So far, I’ve made it a whole week, so that’s progress!

Here is what I packed this week:

Day One 

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1 – Corn salad – fresh corn, cooked edamame (soybeans), cucumber, peach, and tomato. Chop everything up and dress with olive oil, lime juice, salt and pepper to taste. (Could also add fresh cilantro or basil, fresh mozzarella or feta if non-vegan, experiment with the spices. Get creative!)

2 – Leftover fried tofu from Mad Mex (that’s a bit of vegan sour cream you see in the picture), and honey dew melon

Day Two

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1 – Maple Glazed Tofu with homemade guacamole and refrigerator pickles. There’s a multigrain tortilla hiding under the wax paper below the tofu. I put the guac, tofu and pickles in the tortilla at lunch time. (For guacamole – combine one avocado, juice of one lime, and 1-2 garlic cloves in a food processor or blender. Can also add red onion, cilantro, tomato, tomatillo, etc. For refrigerator pickles — recipe is here on my blog) 

2 – leftover corn and edamame salad from yesterday, and mango and cantaloupe chunks.

Day Three

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1 – leftover guacamole from day two. Under the guac is a multigrain tortilla. The greens are leftover from dinner at a Japanese restaurant the previous night. They’re dressed with sesame oil.

2 – leftover maple-glazed tofu from day two and chunks of cantaloupe. I made a wrap again with the tortilla, greens, guac, and tofu.

Day Four

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1 – cantaloupe chunks and cucumber sticks (I grow Japanese cucumbers in my garden — they’re long and slender, have no seeds, the skin is thin and tasty, and they are burpless. Much crisper and tastier than your average cucumber. Very similar to Persian cucumbers, only about twice as long.)

2 – leftovers from the Japanese restaurant two days earlier – fried rice and zucchini, and seaweed salad (I ordered the seaweed salad appetizer specifically so I could have leftovers for lunch. I knew that it would be too much food with my entrée but I was trying to be proactive).

My bento boxes are made by Bentgo. Each container has a lid and they stack on top of each other. There’s a plastic fork, knife, and spoon that fits in between the two containers and there’s an elastic strap to hold everything together. I got a great deal on Groupon for them, and I love the colors!

farm fresh summer pasta ii

Farm fresh grab bag, take two! The purpose of tonight’s dinner was to make use of the big yellow pear tomato harvest from my garden. I thought they would be really good over my leftover pasta, so it evolved from there.

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Ingredients from:

  • my garden – yellow pear tomatoes, Paul Robeson heirloom tomatoes, basil, and parsley
  • my CSA – green onion, white onion, corn
  • farmer’s market – garlic
  • my pantry/fridge – kalamata olives, mushrooms, anari (cheese from Cyprus), leftover pasta

Saute the garlic and white onion in olive oil, add the corn. After a few minutes, add the tomatoes, mushrooms, green onion and olives.  Add salt, black pepper, and red pepper flakes to taste, and the juice of one lemon. Saute a few more minutes until the tomatoes begin to burst from their skins. I used leftover pasta so I threw it in the pan with everything else to warm it up. If you’re using freshly cooked pasta, turn the heat off after you add the pasta. Top with grated cheese, fresh parsley and basil.

corn and zucchini quinoa salad

Tomorrow night is the first rehearsal of the season for the Pittsburgh Camerata. This is a professional choir I sing with in the city. We’re having a “rehearsal camp” this weekend, and one of the great things about this group is that besides being great singers, most everyone is a great cook as well. Anyway, we’re having a potluck before rehearsal tomorrow night and I of course have to bring something with lemons in it, so I’m planning to make a corn and zucchini quinoa salad.  The recipe comes from Martha Stewart’s Everyday Food with some substitutions.  I’m using quinoa instead of orzo because I really enjoy the versatility of quinoa, not to mention it’s a very healthy grain and gluten-free for those who need to worry about such things.

ingredients

  • 6 medium zucchini, diced
  • Coarse salt and ground pepper
  • 1 pound quinoa
  • 4 tablespoons extra-virgin olive oil
  • 6 ears of corn, kernels removed
  • 1 small red onion, chopped
  • 1 jalapeno, seeded and diced (optional)
  • 1 tablespoon lemon zest
  • juice of 3-4 fresh-squeezed lemons
  • 1 cup fresh basil leaves, torn
  • 2 cups crumbled feta

directions

  1. Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, prepare quinoa according to package instructions (I like to throw it in my rice cooker). The general rule of thumb for cooking quinoa is one part quinoa to two parts water. Transfer to a large bowl after cooking.
  2. In a large skillet, heat 1 tablespoon oil over medium heat. Add corn and cook, stirring occasionally, until just tender, about 4 minutes. Add to quinoa along with zucchini, 3 tablespoons oil, onion, jalapeño (optional), and lemon zest and juice; season with salt and pepper. Stir in basil and feta. You may want to hold off on adding any salt until after you stir in the feta since it can be pretty salty.