Posts Tagged ‘salad’

 

Candied Balsamic Tomato & Sweet Corn SaladCandied Balsamic Tomato & Sweet Corn Salad.

 

Tomato & Sweet Corn Salad

 

Candied Balsamic Tomato & Sweet Corn Salad

4 cups grape tomatoes (approx 1 Trader Joe’s container)
1 cup corn (fresh cut off the cob is best)
1/4 cup red onion, thinly sliced
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 1/4 Tbsp balsamic vinegar
1/4 cup small fresh basil leaves, torn
Cooking spray

Heat a large nonstick skillet over medium-high heat, coat with cooking spray.  Add tomatoes and cook for about 5 minutes or until tomatoes release juices.  Combine sugar, salt and pepper; sprinkle over tomatoes; cook 2 more minutes.  Drizzle with vinegar and cook about 30 seconds to 1 minute.

Transfer tomato mixture to a serving bowl.  Add corn, onion and basil and toss gently. Can be served immediately warm or chilled. I added the corn in the serving bowl, but you could also add the corn earlier in the pan. The recipe makes approximately 3-4 servings.
Candied Tomato & Sweet Corn Salad
Tomato & Sweet Corn Salad
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Candied Tomato & Sweet Corn Salad

My love affair with sweet corn and backyard photo shoots continues. I came across the idea for this recipe from Eat Yourself Skinny. At the time, I was searching for something I could bring to a party, and although I ended up going with the super yummy Funfetti Cake Dip, the Candied Balsamic Tomato & Mozzarella Salad was never too far from my mind. Grape tomatoes already taste like candy to me, so I was intrigued by the idea of sprinkling them with sugar and balsamic vinegar.

After a trip to Trader Joe’s for an engagement party present (aside: after blanking on the fact that I should probably get a gift for said engagement party, I thought buying a bunch of different sparkling wines and including in the card “hope the memories of your engagement sparkle” would be a great idea. I ended up finding this super cute picnic basket at Crate & Barrel, and it really came together perfectly. Trader Joe’s obviously played a vital part for their large selection of cheap champagne!), I also ended up with my favorite mini pearl grape tomatoes. I love those little guys, and you can often find me actually dining on them…at my desk! I took a handful with me to work today, but left the rest for this original recipe. Yes kids, this is truly the first (semi) original recipe on Dining at My Desk. Or, at least one with its own back yard photo shoot.

I can already tell you that I’m not super great with measuring, cooking times, recipe-writing, etc… and sort of cook by feel and taste, so please feel free to add a little more of this or that if you want to recreate this one yourself. I didn’t have any fresh mozz in the fridge, but I DID have corn, and I figured that combination sounded sounded pretty tasty to me. It turned out really great, and I’m actually on track to eat the whole bowl myself while I write this post!

Tomato & Sweet Corn Salad

 

Candied Balsamic Tomato & Sweet Corn Salad

4 cups grape tomatoes (approx 1 Trader Joe’s container)
1 cup corn (fresh cut off the cob is best)
1/4 cup red onion, thinly sliced
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 1/4 Tbsp balsamic vinegar
1/4 cup small fresh basil leaves, torn
Cooking spray

Heat a large nonstick skillet over medium-high heat, coat with cooking spray.  Add tomatoes and cook for about 5 minutes or until tomatoes release juices.  Combine sugar, salt and pepper; sprinkle over tomatoes; cook 2 more minutes.  Drizzle with vinegar and cook about 30 seconds to 1 minute.

Transfer tomato mixture to a serving bowl.  Add corn, onion and basil and toss gently. Can be served immediately warm or chilled. I added the corn in the serving bowl, but you could also add the corn earlier in the pan. The recipe makes approximately 3-4 servings.

Candied Tomato & Sweet Corn Salad
Tomato & Sweet Corn Salad
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Corn & Blueberry Salad

Update: This is one of my most-pinned recipes, and since we all know I’m not whipping up tons of recipes, and bringing them to my backyard for a photoshoot, I’m re-posting and re-pinning. This salad really is delicious, and a departure from the traditional backyard BBQ fare. 

Well…what a strange combination. Corn and…blueberries? Yep, totally weird – but quite possibly the most unique, amazing, refreshing summer salad…ever? I actually made this for the first time last summer after finding the recipe on Better Homes & Gardens.  I was VERY excited to tell people after I made it – I told people at work, I told my Mom, I told my friends…I even told my gynecologist. I mean, seriously, corn and BLUEBERRIES? Everyone needed to know about this.

But alas, last summer I had a dumbphone that could barely text let alone take fancy photos, I didn’t even know what Pinterest was, and I was totally unversed in the art of backyard photo shoots. Of course, this may have been my first backyard photo shoot, but still.

So today, on quite possibly the hottest day of the year, I whipped up this salad and took it to my backyard and proceeded to arrange my food in an artful and pleasing manner, when I noticed my neighbor on her second floor deck. I felt like what I was doing needed some explanation, so I explained to her that I was a mediocre food blogger just trying to make my way in the world, artfully arranging food on my neighbor’s patio furniture in a pleasing manner and taking pictures of it with my fancy phone. She seemed interested, but one thing led to another, and soon we were talking about more interesting things – like the evolution of Bucktown’s streetwalker population over the years. …I wonder if they would like this salad. But I digress.

There really is something so refreshing about this salad. The corn and blueberries are accented by the cilantro, jalapeno and lime juice, and even the cucumber (not a really a fan, but coming around) has a place here. The end result is something light and unique to be enjoyed on the hottest of summer days. And if you chopped up or omitted the cucumbers and added a little more heat, I could see this being a great fruit and corn salsa.

Without further ado, I give you this Summer Blueberry & Corn Salad:

Chilled Corn & Blueberry Salad

Summer Blueberry & Corn Salad*

Salad:

  • 6 ears fresh sweet corn, husked
  • 1 pint fresh blueberries
  • 1 cucumber, sliced
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeno pepper, seeded and finely chopped

Dressing:

  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic salt (or more to taste)
1. Cook sweet corn to desired tenderness in large pot of boiling water (usually around 10 minutes).

2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. In a screw-top jar (I used a water bottle) combine lime juice, oil, honey, cumin, and 1/2 tsp. garlic salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings. Weight Watchers Points+ = 4/serving

*Adapted from Better Homes & Gardens

Corn and Blueberry Salad: Dining at my Desk

Corn and Blueberry Salad: Dining at my Desk

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Um, I finally entered the 2000ies and got a smart phone. Not that the dumbphone wasn’t great – obviously it’s awesome to take 1000x longer to text because your inbox is always 99% full, not have access to your email, and not be able to take pictures!

But now I’ve got a super smart, fancy phone with what appears to be a really great camera. I mean, look at this salad (which I totally made at my desk)! You might not be able to see it once WordPress shrinks it down (click to enlarge), but the details are spectacular! I can count the grains of pepper!

So long dumbphone, and look forward to much, much better pictures from now on!

ps. I just went to New Orleans WITH the smartphone (well, and some friends) and I’ll be posting a very special Dining Away from the Desk: New Orleans soon…ish!

Desktop Salad

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