lazy summer days
In the heat of summer, I don't touch my oven unless absolutely necessary. In fact, I really can't be bothered to do much "cooking" at all. It's all about slicing, chopping and dressing. The beauty of summer produce is that it really doesn't need much more than that. Judging from the glorious goods in our box this week - there's hardly a reason to cook at all. I hope the following recipes help you achieve the heights of summer laziness I aspire to.
recipes
CORN salad with TOMATOES, Feta & Mint
Mark Bittman
INGREDIENTS
4 ears corns, shucked and removed from cobs 1 pint cherry tomatoes, halved 4 ounces feta, crumbled 1 cup finely chopped basil 1/4 cup finely chopped mint kosher salt and pepper to taste 4 to 6 tbsp extra virgin olive oil 1 lime, halved
Serves 4
INSTRUCTIONS
Put the corn, tomatoes, feta, basil and mint in a medium bowl. Add 1/2 teaspoon kosher salt and pepper to taste. Add 4 tablespoons oil and the juice of half a lime. Toss and taste. Add another 1/2 teaspoon salt if necessary and more pepper to taste. If it needs more acidity, squeeze in the remaining lime. If it needs more dressing, drizzle in the remaining 2 tablespoons oil.
Toss and serve immediately.
KALE & Mint Salad With Spicy Peanut Dressing
DYMNYNO | Food52
INGREDIENTS
1 bunch (large) of kale, chopped very small, almost minced 1 cup fresh mint, minced 1 cup walnuts, chopped
dressing: 3 tbsp smooth natural peanut butter 3 tbsp warm water 3 tbsp rice wine vinegar 1 tbsp pomegranate molasses 1 tbsp soy sauce 1 tsp fresh garlic, minced 2 tsp fresh ginger, peeled and minced 1 tsp sesame oil 1 tsp dried red chili flakes
serves 4 as side dish
INSTRUCTIONS
Toss the chopped kale, chopped mint and the walnuts together.
Make the dressing:
Put the peanut butter, warm water, garlic, rice wine vinegar, pomegranate molasses, soy sauce, minced ginger, sesame oil and red chili flakes into a blender and whirl away at high speed until everything is smooth.
Pour and toss half of the dressing and taste. Add more dressing if desired. Serve.
Elote - Grilled Mexican CORN Salad
Carrian Cheney | oh sweet basil
INGREDIENTS
6 ears of corn, husked 1/3 cup crema * 4 tablespoons fresh lime juice 1/2 teaspoon ground cumin 3/4 teaspoons smoked paprika 1/2 teaspoon chili powder 1/4 teaspoon black pepper 1/4 teaspoon salt, plus more to taste 1/2 cup crumbled cotija (or feta) cheese 1/2 red onion, minced 1/3-1/2 bunch cilantro, chopped
serves 6 as a side dish
*Crema is like a Mexican sour cream, and is usually found with refrigerated Hispanic items or the cheese. If you can't find it, you can substitute 3 tablespoons sour cream and 5 tablespoons mayonnaise.
INSTRUCTIONS
Heat a grill to medium heat. Add the corn, turning occasionally until slightly charred on each side.
Remove from the grill and allow to cool for a few minutes.
Holding the corn by the small end, cut off all of the kernels. Place the kernels in a big bowl and add all remaining ingredients. Fold gently with a rubber spatula, seasoning with additional salt as needed. Serve slightly warm, room temperature or cold.
