Grilled Curried Tempeh Salad
- At October 18, 2009
- By megan
- In Grilled, salad, Salad Dressing, Savory Spice Shop, tempeh
3
Once again, Savory Spice Shop deserves credit for this great recipe. It is so simple to cook when experts put together the spice rub for you.
Ingredients:
- 1 package of tempeh, sliced the way you prefer
- 1 TB Vietnamese Sweet Lemon Curry powder
- 1 TB peanut oil
- 1/4 cup water
Mix the sauce, marinate the tempeh for 30 minutes or more, and grill for 5 minutes on each side. That’s it.
I served mine on a salad with some grilled peppers and zucchini, and sliced tomato. For a dressing, I whisked together 2 TB Kecap Mani, which is palm syrup, which is also known as “sweet soy sauce,” 1 TB toasted sesame oil, and 1/2 TB rice vinegar.
Farm Fresh Corn Salad
- At October 1, 2009
- By megan
- In Corn, Ollin Farms, Peppers, salad, tomatoes
- 0
This is literally a farm-to-table corn salsa. Every ingredient (except for olive oil, vinegar, salt, pepper) came fresh from the Boulder Farmers Market.
Ingredients:
- 4 ears of corn, husked
- 2 peppers
- 1 small walla-walla onion (use a vidalia onion or even a yellow onion if there is no sweet onion at your local market)
- 1 pint grape tomatoes (I love buying mine from Ollin Farms)
- 2 TB olive oil
- 1 TB cider vinegar
- pinch of sea salt
- freshly ground black pepper
Bring a large pot of water to a boil, add a pinch of salt, and boil the corn for 2 minutes. Remove from the water and let them cool so you can touch them.
Meanwhile, slice the pepper and onion, toss in a little olive oil, and grill for 5 minutes or so until fragrant and the onion is browned. Remove from heat and allow to cool.
Slice the grape tomatoes in half.
With a sharp knife, pointing away from you, slice the corn off of the cob and into a large bowl. Add the tomatoes. Next, coarsely chop the grilled peppers and onion, and add to the corn tomato mixture. Drizzle with olive oil and vinegar, and salt and pepper to taste. Simple and delicious.
Simple Fresh Corn-off-the-cob Salad
The peaches and cream corn on the cob at Munson Farm are so sweet and delicious, I made this corn salad and served it with nothing more than salt and pepper.
Ingredients:
- 4 cobs of corn (I used peaches and cream, but any fresh, local corn will surely taste great)
- 1 green pepper
- 1 jalapeño pepper
- 1 large tomato (I used 2 medium sized- one red, one yellow)
- 1 can kidney beans, rinsed and drained
Remove the corn husks and strands of silk. Add the corn cobs to salted boiling water and boil for 3 minutes. Remove from the hot water and allow a minute or two to cool and drain.
With a sharp knife, slicing away from you, shave the kernels off of the cobs into a large bowl. Add chopped pepper, jalapeño, tomato, and the kidney beans. Mix well. Salt and pepper to taste. This salad needs nothing more, nothing less.
Caprese Salad
- At August 9, 2009
- By megan
- In basil, mozzarella cheese, salad, tomatoes
- 0
I make this salad very often, and assume others do too. If not, get to the store, buy some fresh buffalo mozzarella (not the fake stuff that shreds easily), basil, and tomatoes. Or, better yet, go to your garden and pick some tomatoes and basil. I bought yellow and red tomatoes from the farmers market.
This salad tastes best when you are actually in Italy. However, real buffalo mozzarella cheese is widely available in US supermarkets, so we can make a pretty good knock-off.
Easiest directions ever: Slice the tomatoes and mozzarella. Break up or coarsely chop the basil leaves. Layer everything into a pretty pattern. Drizzle with olive oil. Add some freshly ground black pepper. Enjoy.
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