This is just too pretty not to post. But let me warn you, the recipe is totally thrown together. It's one of those things you really have to freestyle and make your own. Swap out vegetables, herbs... just be sure it's got the corn and some cool colors going on and it will taste fabulous!
Simple Corn Salad
About 2 servings as a side
2 ears corn, grilled and cut from cobs
1/4 cup red pepper, chopped
1/8 cup scallions, chopped
1/8 cup celery, diced
1/4 cup cucumbers, sliced then cut in 1/4's
pinch of dill
1/2 tsp cumin
pinch of dried jalapeno peppers
juice from 1/2 a lemon
2 Tbsp vinegar
a shot of olive oil (not much)
Throw it all together and let chill.
I've been throwing the dried jalapeno peppers in a lot of stuff lately. They're a new find for me! We picked them up at Penzey's, where I also got the lemon pepper that makes a dramatic appearance in this Lemon Pepper Tofu.
The tofu is a tester for Vegan Brunch (formerly Crack of Noon) for Isa. It's bold and a big burst of flavor. The new recipes just keep on coming!
Tonight's dinner: the Mustard Seitan Cutlets from Yellow Rose with roasted green beans (V'con) and Pasta Fresca.
4 comments:
Both of these photos are gorgeous and look absolutely amazing!
Every time I see photos for the brunch book I get more and more excited.
Thanks, sweetpotato! You really are sweet!
I know, I'm so excited about the book, too.
A salad with fresh corn is so perfect this time of year! And you've reminded me to check out the Penzey's here in Houston which I've never been too!
It must be so exciting to test recipes for Isa's book!! The tofu looks delicious.
Thanks, vegan noodle, I am so excited to be a tester. I learned to cook from VwaV, so this is really a big deal for meal.
Penzey's was awesome! Pick up a catalog when you're there. It's got recipes and that way you can plan your next visit, too.
Post a Comment