Tag Archives: veggie

Summer Corn Salad


5 ears fresh corn, husked
3/4 cup cherry tomatoes, halved
4 tablespoons pine nuts
4 tablespoons fresh mint, finely chopped
2 tablespoons red wine vinegar
3 tablespoons good quality olive oil
Salt and pepper


Preheat the oven to 325F and lay pinenuts out on a cookie sheet. Toast them for 8-10 minutes or until just fragrant and slightly brown.

In a medium-sized pot, boil the corn until kernels are just soft, about three minutes. Place in a bath of cold water to stop the cooking. Once cool, slice the kernels off the cob and pour into your favorite serving bowl.

Toss in cherry tomatoes, toasted pine nuts, fresh chopped mint, oil and vinegar and mix until just combined. Add salt and pepper to taste.

Serve cold or at room temperature.

Grilled Asparagus


1 pound thick asparagus, rinsed, trimmed, and dried
2 tablespoons olive oil
1 teaspoon kosher salt
1 small lemon


4 to 6 skewers
Gas or charcoal grill
Serving platter


Soak the skewers. If using wooden skewers, soak in water at least 20 minutes or overnight. Meanwhile, heat the grill.

Prepare the grill. Prepare an outdoor grill for direct, high heat (about 450°F to 550°F).

Season the asparagus. Place the asparagus in a 9×13-inch baking dish. Drizzle with the oil, season with the salt, and toss to combine.

Cut the lemon. Cut 1/2 of the lemon into very thin slices. Reserve the remaining lemon half for squeezing onto the cooked asparagus.

Skewer the asparagus. Organize the spears a little, grouping like sizes together into groups of 5 to 6 spears. Thread 1 skewer through the middle of each group of 5 to 6 spears. Run a second skewer a few inches beneath the first, tucking a few lemon slices between the spears. If using wooden skewers, trim any excessive overhang with a pair of kitchen shears if desired. Repeat until all the asparagus is skewered.

Grill over direct heat. Place the skewered asparagus on the grill and cook uncovered until grill marks appear, about 4 minutes. Flip and continue cooking until tender, bright green, and charred in spots, 2 to 4 minutes more.

Finish with more lemon. Transfer the asparagus to a serving platter. Season with more salt if desired and a squeeze of lemon juice.

Recipe Notes: Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Corn and Zucchini Salad with Chives


2 small zucchini, diced
Kosher salt and freshly ground black pepper
Olive oil
1 tablespoon unsalted butter
4 ears sweet corn, kernels shaved off
1 cup minced chives
1/2 cup chopped mint, plus sprigs to garnish


Place the diced zucchini in a colander or small bowl and sprinkle lightly with salt. Set aside. Heat a deep skillet over medium heat and add a drizzle of olive oil and the butter. When the butter foams up, add the corn kernels and cook, stirring frequently, until they are tender — about 5 minutes.

Drain any excess water off the zucchini and add to the skillet, along with the chives and mint. Sauté just until the zucchini is barely tender — about 3 minutes.

Remove from the heat and season to taste with salt and pepper. Serve immediately while hot, or at room temperature.

Chilled Black Bean, Feta & Cucumber Salad


3 (15-ounce) cans black beans, drained and rinsed
1 (15-ounce) can whole-kernel corn (or about 1 1/2 cups fresh corn)
1/2 medium cucumber, finely diced
1 cup chopped cilantro
2 to 3 limes, juiced
1/2 cup chopped celery or green onions
1 to 2 cups crumbled feta
1/3 cup red wine vinegar
Sea salt, cracked black pepper, and cumin to taste


Combine the black beans, corn, cucumber, cilantro, celery, and feta in a large bowl and toss until mixed evenly. Add lime juice and vinegar, stir, and taste. You may want to add more lime to taste. Add a dash of salt, pepper, and cumin, and adjust to taste.

Chill for at least one hour before serving.

Recipe Note: Add one or two fresh diced jalapeños for the perfect kick.

Tomato Salad with Red Onion, Dill and Feta


1/2 medium red onion, thinly sliced
1 pound tomatoes, preferably with a combination of colors, cut into bite-sized chunks
2 tablespoons red wine vinegar
1 clove garlic
Flaky sea salt
1/4 cup extra-virgin olive oil
1 medium red bell pepper, seeded and cut into 1-inch pieces
1/3 medium English cucumber, thinly sliced
1 cup kalamata olives, pitted
1/4 cup coarsely chopped fresh dill
1/4 cup fresh mint leaves, coarsely chopped
1 cup crumbled feta cheese
Freshly ground black pepper


Place the onion in a bowl of cold water and set aside 10 to 15 minutes. Meanwhile, cut the tomatoes into bite-sized chunks and place in a medium bowl; set aside. Place the vinegar, garlic, and a pinch of salt in a large bowl. While whisking constantly, drizzle in the olive oil and whisk until combined.

Drain the onion and pat dry with paper towels. Add the red onion, bell pepper, cucumber, olives, dill, and mint to the dressing and toss to combine. Set aside to marinate for 10 minutes. Add the tomatoes and feta and toss gently to combine. Taste and season with more salt and pepper as needed.

Using a slotted spoon, transfer the salad to a serving platter, leaving the juices behind. Serve immediately.

Sour Cream Cucumber Salad with Mustard Seeds


English cucumber, washed and unpeeled
3 smooth ordinary slicing cucumbers, washed and peeled
Fine table salt
2 teaspoons black mustard seeds
4 large shallots, peeled and sliced
2/3 cup sour cream
1 small handful fresh dill, chopped fine
Freshly ground black pepper


Chop the cucumbers in half longwise, then into thin half-moons. Layer in a medium-sized bowl, sprinkling each layer lightly with salt. Put two small plates on top then cover the bowl with plastic wrap. Refrigerate for at least an hour, or overnight.

Put the cucumbers into a large colander and drain any excess water. Pat lightly with a kitchen towel to remove as much moisture as you can.

Heat a small skillet over medium-high heat. Add the mustard seeds and cook, shaking the pan, until the mustard seeds pop just a bit. This should take no more than a minute or two. Take the skillet off the heat and pour the seeds into a plate to cool.

Toss the cucumber slices with the shallots, sour cream, and chopped dill. Mix in the cooled mustard seeds. Taste and season with black pepper. You can serve this immediately, or refrigerate it for up to a day before serving.

Grilled Bacon-Wrapped Corn on the Cob

10 servings


10 ears corn, husked and cleaned
Cajun seasoning to taste
salt and black pepper to taste
1 (1 pound) package sliced bacon
10 12×8-inch sheets aluminum foil


Preheat an outdoor grill for high heat.

Sprinkle each ear of corn with Cajun seasoning, salt, and pepper, and wrap each ear with 2 slices of bacon, covering the ear as completely as possible. (A big ear might need 3 pieces of bacon.) Wrap the ears in aluminum foil, twisting the ends tightly to seal.

Place the wrapped corn on the preheated grill, and grill on high heat until the corn is hot, about 10 minutes per side. Turn the heat to Low, and grill the corn until the bacon is cooked and the corn is tender, about 45 minutes.