Yummeee
Here is the first installment of Dish It Out Tsan, a series of unique recipes brought to us by a culinary wizard. Tsan will be blessing us with lots of delicious and nutritious ideas, along with real photos, that take full advantage of local fruits and vegetables in season. Enjoy!
Summer just happens to coincide nicely with the desire to shed a few. This recipe combines the bounty of California living with the desire to get the hell out of the kitchen in July. For those of you who want to “travel to the dark side” I have added some decadent variations.
Heirloom Tomato and Roasted Corn Salad
4 servings
Ingredients:
2 tbl extra virgin olive oil
3 tbl balsamic vinegar
2 tsp cumin
1 tsp sea salt (prefer Hawaiian)
1 tsp fresh ground pepper
6 heirloom tomatoes, selected for color
14 leaves fresh basil leaves
2 ears fresh corn
Combine olive oil, balsamic vinegar, and cumin together in small bowl or glass and set aside.
Meanwhile, cut tomatoes into 1/8ths and place in non-reactive bowl. Chiffonade the basil (cut in strips) and toss on top of the tomatoes. Roast corn over open flame on stove or barbeque grill until kernels are cooked and some are toasted brown. When cool enough to touch, slice corn away from cob and place kernels on top of tomatoes and basil. Then add dressing and toss. Serves 4.
Decadent Variations:
1. Add a grilled chicken breast to make a complete meal
2. Add chipotle sour cream (1 cup sour cream, 1 tbl adobo sauce, 1 tsp fresh pepper)
3. Toss entire salad into a saucepan. Saute until just heated through and serve over penne (only if you train hard at the IC the next day!)
4. Place tomatoes and 1 tbl dried basil onto cookie sheet. Roast at 350 for 30 minutes. Transfer mixture to blender and puree. Add corn, dressing, and 1/2 cup cream and reheat on stovetop. Serve soup with crusty french bread (only if you train at the IC twice the next day!)
I am so hungry now. This looks so good and can’t wait to try out the recipe. Thanks for sharing.
I told Maya yesterday that I wanted to eat the picture. Can’t wait to make it.
wow, this sounds really good! and easy! I think we will light up the bbq tonight and throw some corn and chicken on. with all this colorful ingredients, my kids will even eat it.
Tsan, how would it be with some grilled fish instead of chicken? Or maybe some tofu.
I just want to bite that corn! Shari you need to get Tsan’s recipe for her squash soup.
Well, Tsan?
I tried it with lime juice instead of balsamic & grilled tofu – it was fab…even the 3 year old ate it.
i had this tonight and it was YUM! and i have to say, i was a little afraid as i am not a fan of cumin…but i gave it a shot (hey, after the 1000 meter i’ll try (almost) anything) and the flavors of the basil, tomatoes and cumin – oh i want some more! thank you for sharing.