library bulletin

Monday, September 30, 2013

tomatoes and corn

tomatoes and corn


if you guys are like me...
and i suspect you are...
(coming from grandma j and all:))
you love tomatoes and corn!
together!


well we are down to the very end of our goods and i have a terrific recipe for you to put them in...

or you can use frozen corn and store bought tomatoes...
it will still be good:)

warm corn, tomato and arugula salad

Ingredients:


When corn and tomatoes reach their seasonal peak, combine them in this simple side dish, which cooks in just 5 minutes. 
  • 1 Tbs. olive oil, plus more for drizzling
  • 3 Tbs. finely chopped shallot
  • 2 cups fresh corn kernels
  • 1/2 pint cherry tomatoes, halved
  • 4 oz. arugula
  • 2 oz. feta cheese, crumbled
  • Kosher salt and freshly ground pepper, to taste
  • Fresh lemon juice for drizzling

Directions:

In a 10-inch fry pan over medium heat, warm the 1 Tbs. olive oil. Add the shallot and cook, stirring occasionally, until softened, 1 to 2 minutes. Add the corn and tomatoes and cook, tossing occasionally, until softened and warmed through, 2 to 3 minutes.

Transfer the mixture to a large bowl. Add the arugula and cheese, and season with salt and pepper. Drizzle with the lemon juice and olive oil and toss gently. Serve immediately. Serves 4.

Williams-Sonoma Kitchen




i served it with chili-lime grilled shrimp,
fruit and sour dough bread...
it is fantastic!
i used this rub...
thanks mom!

we enjoyed one our last few weeks of the season and ate outside...



hope you all have enjoyed the season...
it is my very favorite...


we did lose my beloved mother in law last week...
i will miss her terribly...

bye...
more later...



1 comments:

John said...

Looks yummy! My kind of meal!

Post a Comment