Why some Vegan, some Vegetarian? UMMMM, WELL....I am kinda a wimp and I love my Chobani Yogurt, eggs, milk, and cheese and so does the other gal that was up for the challenge.
My issue has been trying to find yummy recipes that would work for lunches and dinners once a week. I have been searching the internet and magazines for some great ideas and last weekend I found a yummy recipe for a salad using corn cut straight from the cob. I have included it at the end of the post.
One thing about the recipe that had me scratching my head tho was the soaking of the chopped onions in ice water! Have you ever heard of that? I did some internet searching and came up with the fact that by soaking the onions in water it removes the stinging bite of the onions and mellows out the taste.The acids that cause your eyes to burn and give that sharp taste are water soluble so soaking in water actually makes them more sweet and crunchy. Who knew?
The great thing about this corn salad recipe is that it would actually be Vegan (at least I think so) and since my plan is to eventually jump on the Vegan Wednesday band wagon, I need to keep this recipe handy. But for now, I just may have to throw some feta cheese on this salad and call it a day.
Are any of you up to joining me on Vegetarian or Vegan Wednesday? Does anyone have some great recipes that I can add to my stash for the coming weeks? I would love to hear from you.
Fresh Corn Salad - Better Homes and Gardens Magazine
1/2 cup cider vinegar
1/4 - 1/3 cup sugar
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
4 ears fresh corn
1/2 cup finely diced red onion (cut to same size as the clusters of corn kernels), soaked in ice water for 20 minutes and patted dry
1/2 cup cucumber, seeded, not peeled if unwaxed, then diced to same size of onions
1/2 cup red or orange sweet pepper, diced to same size as onions
1/2 cup cherry or pear tomatoes, halved or quartered
3 tablespoons parsley, finely torn
1 tablespoon basil leaves or buds, pulled apart
1 tablespoonfresh jalapeno, seeds and veins removed, very finely diced*
1/2 teaspoon sea salt or kosher salt
1 - 2 cups small arugula leaves
1. For dressing, in a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt, and black pepper until sugar is dissolved. Let dressing stand while preparing salad.
2. For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except sea salt and arugula leaves.
3. To serve, transfer salad to large serving bowl. Season with the 1/2 tsp. sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately. (Cucumbers and tomatoes will begin to break down.) Makes 8 servings
Until next time.....Keep on Creating!!!