“Summer cooking implies a sense of immediacy, a capacity to capture the essence of the fleeting moment.” Elizabeth David
Hiya followers, is that quote ever true! It seems that as soon as one of my vegetables if ready in the garden, it's past it's peak and I'm on to the next one! It's hard to keep up!
Wow, I cannot believe that it's been a month since I did my last blog. It's been one busy summer so far and I don't see it slowing down. Between working, doing my cooking demonstrations out at The Carter Farm in Norval on Tuesday evenings and getting out of town on mini breaks, I really haven't had much time to do some recipe developing.
So, for today's blog I'm sharing with you two no fuss summer salad recipes that I did a couple of seasons ago. It's the perfect time to make either of them with local string beans and corn being available right now. Gotta love fresh Ontario produce!
Okay followers, enough said, get back to enjoying your summer and I'll be back soon! Promise!
Ontario String Bean Salad with Lemon Vinaigrette and Fresh Basil
(serves 4)
4 cups Ontario string beans (any colour)
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
handful fresh basil, torn
sea salt
fresh ground pepper
Lemon vinaigrette
(makes approx. 200 ml)
1/4 cup lemon juice, fresh squeezed
1/2 cup lighter tasting oil (I used safflower oil)
1/2 tsp lemon zest
1 tsp Dijon mustard
1 tsp sugar or honey
sea salt, a pinch
Whisk all vinaigrette ingredients together or place in a jar with a tightly fitted lid and shake.
Either place all salad ingredients in a bowl and toss with enough dressing to coat the veggies or arrange ingredients attractively on a plate and drizzle vinaigrette. Taste and adjust seasoning with sea salt and pepper. Enjoy!
Ontario Grilled Corn Salad with Fresh Oregano and Feta
(serves 4)
2 corn cobs, grilled and kernels sliced off
1 tin (398 ml or 15 oz) your fave beans (I used giant Lima beans), drained and rinsed
2 green onions, sliced
1/2 cup cherry tomatoes, sliced
handful olives, pits removed (I used French cured, my absolute favourite!)
1 to 2 tbsp fresh oregano, sliced
1 to 2 tbsp red wine vinegar
3 to 4 tbsp extra virgin olive oil
(serves 4)
2 corn cobs, grilled and kernels sliced off
1 tin (398 ml or 15 oz) your fave beans (I used giant Lima beans), drained and rinsed
2 green onions, sliced
1/2 cup cherry tomatoes, sliced
handful olives, pits removed (I used French cured, my absolute favourite!)
1 to 2 tbsp fresh oregano, sliced
1 to 2 tbsp red wine vinegar
3 to 4 tbsp extra virgin olive oil
sea salt
salad greens of your choice
handful feta cheese, crumbled
Combine everything in a bowl, except for the greens and feta, taste and adjust seasoning with sea salt and pepper.
salad greens of your choice
handful feta cheese, crumbled
Combine everything in a bowl, except for the greens and feta, taste and adjust seasoning with sea salt and pepper.
Place the greens on the bottom of a platter or onto individual plates.
Spoon the corn salad on top of the greens, sprinkle with feta. Enjoy!
