Wednesday, May 26, 2010

HOT summer salads!!

Howdy folks -

I feel like I am back in Texas today, being that the high was 95F and it is only May 26! I can't wait till August!

Well, being as the heat has already started, I think that it is fair to say that it is time to begin changing the way we eat. Out with saucy stews and in with summer salads!

One thing I love about all of these recipes is that they require little to no cooking. Just be sure to use the best possible ingredients. They will really shine through!

Black bean and corn salad

5 ears of corn
1 cup of black beans, soaked and cooked till tender or 1 large can of black beans
2 red peppers, diced
1 box of cherry tomatoes, split lengthwise
1 bunch cilantro, washed
3 limes
Salt and pepper

-Shuck the corn and cook it over the open flame of a gas burner or grill. Allow the ears of corn to slightly blacken.
-Cut the ears off the corn and mix it with the drained black beans, diced red peppers, and split cherry tomatoes.
-Pick the leaves of cilantro off the stems and mix it into the salad.
-Season with the juice from the limes and salt and pepper.

Cabbage and fennel slaw with sesame seeds and golden raisins

1/2 cabbage cut into thin strips
1 fennel bulb, cut into thin strips
1 1/2 cups golden raisins
1/2 cup sesame seeds
Red wine vinegar to taste
Salt and Pepper

-Cut and mix the cabbage and fennel together with a little salt.
-Toast the sesame seeds in a pan on the stove top stirring constantly.
-Mix the sesame seeds and the golden raisins with the cabbage and fennel.
-Then season the salad with additional salt, pepper and red wine vinegar.

Soba noodle salad

2 rolls of buckwheat soba noodles
1 carrot, diced
1 bunch radishes, diced
1 bunch scallions, sliced thinly
1 bunch cilantro, washed
1/4 cup sesame seeds
Toasted sesame oil
Ume plum vinegar

-Cook the soba noodles until al dente. Then drain and rinse with cold water.
-Mix the noodles with the diced carrot and radishes and sliced scallions.
-Pick the leaves off of the cilantro stems and add to the salad.
-Toast the sesame seeds in a pan on the stove top, stirring constantly.
-Add the sesame seeds to the salad and season the salad with toasted sesame oil, ume plum vinegar and tamari.

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