Last two posts showed how to cook corn on the stove and in the microwave oven. Easy. Here’s a great way to combine the crisp sweetness of corn with bell pepper (I like using red, yellow, or orange bell pepper for this because they’re sweeter and more flavorful than green bell peppers), onion, garlic, and cilantro. Terrific combination!
Here’s what you need to make this crisp corn and bell pepper salad for 3-4 people.
Click any picture on this page for a complete, easy to follow step-by-step picture book recipe. Read more »
One of my favorite late summer foods is freshly picked, richly flavorful, no-kidding vine ripened tomatoes, which I usually get fresh from the field at Berberian’s Farm Stand in Northborough, MA. And one of my favorite ways to enjoy those tomatoes is in a fantastically flavorful and easy to make salad made with fresh basil (also from Berberian’s), mozzarella cheese, olive oil, a little salt, a good crunch of ground black pepper and, of course, a shot of balsamic vinegar.
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If you’re a tomato fan but never tried a fresh heirloom tomato – and you’re fortunate enough to have them available where you live, have at ‘em! They’re awesome!
Heirloom tomatoes are tomato varieties of different sizes, shapes and colors that have been passed down from generation to generation to maintain their favorable flavor, color and texture characteristics. Heirloom tomatoes are most plentifully available at the end of summer and are best when they’ve been ripened on the vine taken fresh off the field.
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Here’s a refreshingly flavorful salad that’s a great way to combine the sweet crunch of summer-fresh corn with the snap of bell pepper and zest of onion, garlic, fresh cilantro and, of course, a good splash of one of my favorite ingredients: balsamic vinegar. Read more »