Month: September 2016

Summer Corn Salad


Combine ingredients. Salt and pepper to taste. Dress lightly with Creamy Lemon Vinaigrette. It says “Summer Corn”, but it’s delicious year round!

(serves 8)

2 ears roasted corn, kernels removed
1 C red quinoa, uncooked measure
6 radishes, halved and thinly sliced
1 pint cherub tomatoes, halved
1 small package of French beans, blanched
1 small container of arugula
1 C walnut pieces, toasted
1 C blue cheese crumbles
1 small red onion, thinly sliced and rinsed
1/2 C fresh basil, thinly sliced

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For corn:
Rub corn with olive oil and evenly sprinkle with salt and black pepper. Place on a foil lined cookie sheet and roast in a 425 degree oven for 25 minutes or so. Using tongs, rotate corn for even roasting. Remove, cool and cut kernels off the cob.


For red quinoa:
Place red quinoa, 2 C of filtered water and 1/2 t of salt in a sauce pan. Bring to a boil. Lower heat and cover. Cook until water evaporates and quinoa “sprouts.” Spread cooked quinoa on a cookie sheet for cooling.

Creamy Lemon Vinaigrette


(makes 2 C of dressing)

1 C vegetable oil
1/2 C olive oil

1 T mayonnaise
1 t Dijon mustard
2 large garlic cloves, minced
1 t salt
Fresh cracked black pepper
2 t honey
1/4 C white balsamic vinegar
1/4 C fresh lemon juice
Zest of one lemon

Combine olive oil and vegetable oil in a pourable container.
Place remaining ingredients in a container and use an immersion blender to combine.
Slowly drizzle in oil mixture while blender is running. Continue to process until a smooth emulsion forms.


Ratatouille Soup


(serves 8)

1/4 C olive oil
5 large cloves of garlic, chopped
1 yellow onion, diced

3 T tomato paste
2 T dried basil
1 1/2 t red pepper flakes

1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
2 zucchini, chopped
2 yellow squash, chopped
1 large (or 2 small) eggplant, chopped
1 small container of Cremini mushrooms, stems removed and chopped

1 – 28 ounce can of diced tomatoes (San Marzano brand is delicious)
Juice of 3 lemons
8 C chicken or vegetable stock
2 t salt

In a large preheated soup pot, add olive oil. Add onion, garlic and a generous spritz of salt and black pepper. Sauté over medium high heat until garlic is fragrant and onions are translucent. Add tomato paste, basil and red pepper flakes. Continue to sauté until tomato paste darkens in color and begins to stick to the pan. Add a small amount of the stock to “deglaze”.

Add bell peppers, zucchini, squash, eggplant and mushrooms. Add tomatoes, lemon juice, remaining stock and salt. Bring soup to a boil. Lower heat and simmer until vegetables are tender.

Serve over orzo pasta and garnish with basil pesto.


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