Living on the Edge

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Yesterday was officially the first day of Fall, but food-wise I find myself living on the edge. Though part of me is ready for crisp weather, crunchy leaves, football, soup and chili, another isn't quite ready to let go of sweet summertime. So for as long as my Farmers' Market plays along, I'll be buying all the plums, corn, strawberries, and tomatoes I can get my hands on and preparing as many meals as possible on the grill; then mixing in the fall favorites I can't wait to have warm my belly.

Please enjoy this Summer-Fall medley of a weekly menu.

Have a great week in your kitchen!
xo

This Week's Recipes

 

Corn, Tomato & Avocado Salad

 
Corn, Tomato & Avocado Salad This delicious recipe highlights the beautiful flavors of summer. It's the perfect accompaniment to any meal from the grill. Serve it as a side salad or with tortilla chips as a chunky dip.

For a different twist, you can also add a can of black beans to this salad (in which case, you'll want to up the dressing just a bit).

  • tick Easy Entertaining
  • tick Vegetarian
  • tick Side Dish
  • tick Salad
  • tick Gluten Free
  • tick Dairy Free

Ingredients

 
4 ears fresh sweet corn 2 tbsp white balsamic vinegar
2 cloves garlic, minced 3/4 tsp kosher salt
1/4 tsp freshly ground pepper 1/4 cup olive oil
1/2 lb smoked (or regular) mozzarella cheese, cut into 1/2" cubes 1 pt grape or cherry tomatoes, cut in half
1 avocado, diced 1/4 cup basil leaves, roughly chopped

Preparation

 
Cook the corn in salted boiling water for 6 minutes or until tender. Remove and allow to cool. Use a knife to cut the kernels from the cob.

For the vinaigrette, mix together the vinegar, garlic, salt, and pepper. Gradually whisk in the olive oil.

Place the corn, mozzarella, tomatoes, avocado and basil in a large bowl. Drizzle the vinaigrette on top and stir gently.

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