From Kira's Kitchen

Summer corn and tomato salad: Another option for corn

Experiments - 1 year ago - kira

Nothing really replaces plain corn on the cob, but sometimes, at the height of sweet corn season, you feel like there might be a way to shake things up just a little. Eric likes cutting the corn off the cob, so we came up with this salad of farmer’s market produce.

For two servings of this salad, mix:

1 cob of corn, boiled lightly for 2-3 mins and sliced off the cob

a handful of heirloom grape tomatoes, sliced in half

half a green onion, sliced

2-3 leaves basil, chopped

a splash of olive oil

a smaller splash of red wine vinegar

salt and fresh ground pepper, to taste

Summer Salad: Watermelon and Feta

Experiments - 3 years ago - kira

I love using sweet things in salty contexts. And I love this time of year, when the farmer’s market is at its absolute peak. Tomatoes, peaches, corn…

But I especially can’t resist the local organic watermelon. I usually come home with two, but there’s only so much watermelon you can eat  in slices, dripping over the sink. And you definitely can’t bring watermelon in that form to work for lunch.

Summer Salad: Local Greens and Berries

Experiments - 3 years ago - kira

This salad was a happy accident founded on a guess. If all these things are ready to be picked at the same time, well, then — they must go together, right?

The strawberries and cucumbers came from the Dupont farmer’s market. The peas and arugula came from Eric’s garden. The pea plants were nearing the end of their productive lives, so the pods were quite tough, but shelled, the peas added perfect pops of sweetness to the arugula’s bite. Even so, the arugula was quite aggressive. A sprinkle of balsamic vinegar was needed to finish taming it.

I was dubious as I started in on it, but it worked! I look forward to repeating this one, the next time this particular combo of produce comes back into season.