4 fresh PEACHES sliced
1 peeled & thinly sliced CUCUMBER (seeding optional)
1 teaspoon grated LEMON RIND
2 tablespoons fresh LEMON JUICE
1 tablespoon HONEY
2 tablespoons minced fresh PARSLEY
1 teaspoon CUMIN SEEDS (toasted, cooled & crushed)
½ cup fresh RASPBERRIES
½ cup fresh BLACKBERRIES
Fresh ground SEA SALT & black PEPPER
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COMBINE the first six (6) ingredients in a bowl
SPRINKLE cumin over peach & cucumber mixture
SEASON with salt & pepper to-taste
ADD the raspberries & the blackberries
TOSS gently to combine
SERVE immediately or refrigerate, covered, until ready to serve (up to 2 hours)
NOTES, ADDITIONS & SUBSTITUTIONS: my measurements are approximate – as this was a purely experimental fusion – I did my best to recall amounts... try fresh MINT instead of parsley - if using dried or GROUND CUMIN, reduce measurement to ½ teaspoon –surprisingly, FROZEN PEACHES will work well, as long as you allow time to thaw & pat them dry with a paper towel to remove excess moisture.
Thursday, July 16, 2009
FARM FRESH…CORN, TOMATO, & AVOCADO SALAD (Recipe Courtesy of: Jennifer Parson Braley)
4 ears fresh CORN ON THE COB (for approximately 2 ½ cups)
1 pint sweet CHERRY TOMATOES (halved lengthwise)
3 SCALLIONS (for approximately ¼ cup chopped)
½ cup loosely packed fresh CILANTRO leaves
1 AVOCADO cut into small cubes
juice of 1 LIME
ZEST of ½ a lime
fresh ground SEA SALT & black PEPPER
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COOK the corn at a rolling boil until the kernels are just tender, 4 to 5 minutes
REMOVE corn & COOL under cold water until cool enough to handle
SLICE kernels from the cob & place in a dish/bowl
HALVE the cherry tomatoes (or quarter, depending on size)
CUBE the avocado into roughly ¼ inch cubes – adding each ingredient to the dish of corn as you go
SLICE the scallions, including enough of the tender green tops to make ¼ cup – add to the dish of corn
finely CHOP the cilantro
ZEST the lime – adding to the dish of corn
SQUEEZE the lime juice into the corn mixture
TOSS well to combine
SEASON with salt & pepper to taste
SERVE at once or refrigerate, covered, until ready to serve (up to 2 hours)
NOTES, ADDITION S & SUBSTITUTIONS: try GRILLED CORN instead of boiled, RED ONIONS instead of scallions, PARSLEY instead of cilantro or Medium-size ripe TOMATOES instead of cherry tomatoes; add GARLIC or CUCUMBER to the dish, or try SUGAR-IN-THE-RAW instead of salt.
1 pint sweet CHERRY TOMATOES (halved lengthwise)
3 SCALLIONS (for approximately ¼ cup chopped)
½ cup loosely packed fresh CILANTRO leaves
1 AVOCADO cut into small cubes
juice of 1 LIME
ZEST of ½ a lime
fresh ground SEA SALT & black PEPPER
-----
COOK the corn at a rolling boil until the kernels are just tender, 4 to 5 minutes
REMOVE corn & COOL under cold water until cool enough to handle
SLICE kernels from the cob & place in a dish/bowl
HALVE the cherry tomatoes (or quarter, depending on size)
CUBE the avocado into roughly ¼ inch cubes – adding each ingredient to the dish of corn as you go
SLICE the scallions, including enough of the tender green tops to make ¼ cup – add to the dish of corn
finely CHOP the cilantro
ZEST the lime – adding to the dish of corn
SQUEEZE the lime juice into the corn mixture
TOSS well to combine
SEASON with salt & pepper to taste
SERVE at once or refrigerate, covered, until ready to serve (up to 2 hours)
NOTES, ADDITION S & SUBSTITUTIONS: try GRILLED CORN instead of boiled, RED ONIONS instead of scallions, PARSLEY instead of cilantro or Medium-size ripe TOMATOES instead of cherry tomatoes; add GARLIC or CUCUMBER to the dish, or try SUGAR-IN-THE-RAW instead of salt.
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