Posts

Showing posts from July, 2012

Corn & Cucumber Salad with Fresh Blueberries ♥

Today's summer salad recipe: An intriguing blend of corn (for sweetness), cucumber (for bulk) and blueberries (for tart) in a vinaigrette spiked with a little cumin, which adds just the right amount of underlying smokiness. Not just vegan, "Vegan Done Real".
What a difference a single ingredient can make! I made this salad a few weeks back, making what I thought was a "safe substitute": inexpensive blackberries for expensive blueberries. The texture was right, the size was right, the color was right but with blackberries? The salad underwhelms.

Then, laden with more blackberries and peaches than was prudent for someone leaving on vacation in a few days, I was chatting up a woman in the pay-up line out at Wind Ridge Farm not far outside St. Louis. She'd arrived early and clutched several quarts of blueberries. Masking my blueberry-envy, I asked her plans for them. First, she said, she'd make her favorite corn and blueberry salad, then ticked off all the…

Creamy Feta Mousse with Greek Salads ♥

Some times, a salad isn't as much about the vegetables as what's served on the side, in this case a creamy-tangy "mousse" made with feta cheese. It's almost an excuse to make an extra-special salad, one that's as beautiful as it is appetizing. That said, the creamy feta spread is one of those little "something I cooked up" that's great to have in the fridge. You'll find ways to use it, I promise. And Weight Watchers? While it tastes ever-so-rich, a whole quarter cup is only 3 points.
My friend Cindy loves the feta mousse at the St. Louis restaurant Remy's Kitchen & Wine Bar, but so far, Chef Lisa Slay is loathe to share a recipe with Special Request, my weekly restaurant-recipe request column for the St. Louis Post-Dispatch. That's okay, I respect this chef's choice: some recipes, you just want to keep in the family. Well, maybe not bloggers. When we find a recipe we love, we can't wait to share it ...

So somewhere alon…

Cooler Corn:
How to Cook Corn in a Beer Cooler ♥

How to cook fresh summer sweet corn in a cooler – and more importantly, why you want to cook those gorgeous ears of corn in one, whether you're camping or not. Updated with info on how to use the same technique to cook corn in a big pot on the stove, it'll "hold" the hot corn for about two hours after cooking. Great for parties and cookouts!
Now let me confess right off, I got some grief for cooking corn in a beer cooler. "You might as well cook that corn in the dishwasher," was the less-than-excited response. But a real veggie evangelist will press on even under pressure, ever on the hunt for new and interesting – and always, useful – ways to cook vegetables.

Besides, I was pretty sure my dear Auntie Karen was onto something when she sent me the "recipe" awhile back. (Ha! Is something this easy a recipe? Yes, if it's life-changing, you bet.)

It felt like a good idea for cooking corn outside, while camping, say, or for a shore lunch when f…