Recipes 9/9 & 9/11
Black Bean & Roasted Corn Salad
Roasted corn and black beans:
1/2 cup grapeseed oil, divided
1 large red onion, diced
2 cloves fresh garlic, chopped
1 pound frozen corn kernels or about 4 ears fresh (do not
use canned corn – it becomes gummy)
1 (16-ounce) can black beans, drained
Salt and freshly ground black pepper
1/4 cup fresh scallions, (about 2 to 4 scallions) white and
tender green parts only, sliced on the diagonal
1/4 cup minced fresh cilantro leaves
Mango salsa:
1 mango, diced small
2 teaspoons diced red onion
2 teaspoons diced red bell pepper
2 teaspoons diced green bell pepper
1 teaspoon chopped chives
1 lemon, juiced
1 1/2 teaspoons honey
1 teaspoon rice wine vinegar
Salt and freshly ground black pepper
Red wine vinaigrette:
1/4 cup red wine vinegar
1 shallot, quartered
2 teaspoons chopped chives
1 teaspoon salt
1/4 teaspoon pepper
1 cup canola oil
Tomato salsa:
1 large ripe tomato, diced small
2 tomatillos, diced small
1 garlic cloves, lightly crushed with the side of a knife
blade to release oils, then finely minced
2 tablespoons chiffonnade fresh flat-leaf parsley (1 small
handful, about 1-ounce, rinsed and dried
2 stalks celery, small diced
Salt and freshly ground black pepper
For the roasted corn and black beans:
Preheat oven to 375 degrees F.
In a large skillet, over medium-low heat, add 1/4 cup of oil and get the pan warm on the stovetop. Add the diced onion, garlic and corn kernels. Sauté together until the corn feels cooked to the bite. Place in the oven until roasted (but not dried out)
about 20 to 30 minutes.
For the mango salsa:
Combine the mango, onion, bell peppers, chives, lemon juice, honey, vinegar, salt, and pepper in a non-reactive bowl and chill.
For the vinaigrette:
Add, 1 at a time through the feed opening of a running blender, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream and allow to emulsify. Taste and adjust seasoning with salt and
pepper.
To make the tomato salsa:
Combine the tomato, tomatillos, garlic, parsley, and celery. Season, to taste, with salt and pepper and set aside.
Fold together corn mixture and black beans. Season with salt and pepper. Add enough red wine vinaigrette to coat. (Do not feel compelled to use all of the dressing.) Transfer to a serving dish, and top with a spoonful of mango salsa in the center
surrounded by a ring of tomato salsa. Garnish with scallions and cilantro leaves. Serve with any extra dressing on the side.
(From www.foodnetwork.com)
Green Beans & Cherry Tomatoes
2 tablespoons olive oil
3 cloves garlic, chopped
1 pint cherry tomatoes, sliced in half
1 pound green beans, ends trimmed
Kosher salt and freshly ground black pepper
Heat 2 tablespoons olive oil over a medium-high heat in a large skillet. Add the garlic and sauté until golden.
Add the tomato halves and reduce the heat to medium-low, stir well, and cover with a lid. Cook for 5 minutes, until the tomatoes are melted into the oil.
Add the green beans and season with salt and pepper. Stir well, lower the heat to a low heat and stir from time to time. The green beans will be ready in 10 minutes. (From: www.cookingchanneltv.com)
Quick Cabbage w/ Tomatoes
2 tablespoons unsalted butter
1 small green cabbage, halved, cored, and cut lengthwise
into 1/2-inch wedges
1/2 cup water
Coarse salt and ground pepper
1 pint cherry tomatoes, halved
2 tablespoons red-wine vinegar
1/4 cup roughly chopped fresh parsley
In a large skillet, melt butter over medium-high. Add cabbage and cook, stirring occasionally, until it begins to soften and brown around edges, 4 minutes. Add water, cover, and cook until cabbage is crisp-tender, 5 minutes. Uncover and season
with salt and pepper. Add tomatoes and cook, uncovered, until they soften, 3 minutes. Stir in vinegar. Season to taste with salt and pepper and top with parsley.
(From: www.marthastewart.com)
Bell Pepper, Tomato, Cucumber, and Grilled Bread Salad
4 (1-ounce) slices day-old country-style bread
4 cups coarsely chopped tomatoes (about 1 1/2 pounds) $
1 cup finely chopped red onion
3/4 cup chopped yellow bell pepper $
3/4 cup chopped orange bell pepper $
1/2 cup torn fresh basil leaves
1 English cucumber, peeled and coarsely chopped
1/4 cup red wine vinegar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 garlic cloves, minced
1/4 cup extra-virgin olive oil
Prepare grill to medium-high heat.
Place bread slices on grill rack; grill 1 minute on each side or until golden brown with grill marks. Remove from grill; tear bread into 1-inch pieces.
Combine tomatoes, onion, bell peppers, basil, and cucumber in a large bowl. Add bread; toss gently.
Combine vinegar, black pepper, salt, and garlic in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss
gently to coat. Cover and chill 20 minutes before serving.
(From www.myrecipes.com)