Arugula Corn Salad with Bacon
This is
a salad of bold flavors, but somehow they all manage to work together
well. Sweet corn tossed with peppery arugula, bacon, onion, cumin, and
wine vinegar to balance the sweet corn, and you have stimulated all the major tastes your tongue can perceive. If you have a grill, and the time, I highly recommend grilling the corn (in their husks) for this recipe; the smokey flavor just can’t be beat.
Arugula Corn Salad with Bacon Recipe
Ingredients
- 4 large ears of corn
- 2 cups of chopped arugula (about one bunch)
- 4 strips of bacon, cooked, chopped
- 1/3 cup chopped green onions
- 1 Tbsp olive oil
- 1 Tbsp white wine vinegar
- 1/8 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Method
1 Cook the corn ears, in their husks, either on the grill
for a smokey flavor, or by steaming in a large covered stock pot with
an inch of boiling water at the bottom of the pot, for 12-15 minutes.
Let the corn cool (can run under cold water to speed up the cooling),
remove the husks and silk. I recommend cooking the corn in the husks
for the added flavor that the husks impart. If you boil or steam the
corn ears after you've already husked them, or if you cook them in the
microwave, reduce the cooking time by a few minutes.
2 To remove the kernels from the cobs, stand a corn cob vertically over a large, shallow bowl. Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob. Note: it may help to work over a low table, to be in a better ergonomic position to cut the cobs this way.
3 In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions. In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin. Mix dressing into salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.
2 To remove the kernels from the cobs, stand a corn cob vertically over a large, shallow bowl. Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob. Note: it may help to work over a low table, to be in a better ergonomic position to cut the cobs this way.
3 In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions. In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin. Mix dressing into salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.
Yield: Serves 4.
Blueberry Peach Fruit Salad with Thyme
Please welcome Garrett McCord who shares this delicious cancer-fighting fruit salad with us. ~Elise
Recently my mom, Suzanne McCord, was diagnosed with breast cancer. I was surprised when I heard the news, my mother is in her early sixties, but is insanely active and healthy. The woman recently participated the AIDS lifecycle event; a 6 day, 550 mile bike ride. A few days after, she was off to Egypt and Russia. I get tired biking to work, and my last big trip was Napa which is only an hour away. In fact, her main concern after being diagnosed was that the surgery would get in the way of her bike riding.
After hearing about mom, I went to work doing some research about ways I could help using what I know best – food. I wanted to put together something that was easy to prepare, full of flavor, and packed with cancer fighting vitamins and antioxidants. After a bit of research into cancer smart foods and what seemed to work well, I developed this recipe.
This simple fruit salad works at the start of the meal or as a dessert. The fruit is lightly glazed with either a simple syrup or agave syrup. Ginger, a bit of lemon, and some savory thyme which pairs amazingly with summer fruits accents the tartness of the berries and the sweetness of the stone fruit. In recognition of my awesome, kicking cancer-butt mom, I’ve nicknamed this a Suzanne Salad.
Recently my mom, Suzanne McCord, was diagnosed with breast cancer. I was surprised when I heard the news, my mother is in her early sixties, but is insanely active and healthy. The woman recently participated the AIDS lifecycle event; a 6 day, 550 mile bike ride. A few days after, she was off to Egypt and Russia. I get tired biking to work, and my last big trip was Napa which is only an hour away. In fact, her main concern after being diagnosed was that the surgery would get in the way of her bike riding.
After hearing about mom, I went to work doing some research about ways I could help using what I know best – food. I wanted to put together something that was easy to prepare, full of flavor, and packed with cancer fighting vitamins and antioxidants. After a bit of research into cancer smart foods and what seemed to work well, I developed this recipe.
This simple fruit salad works at the start of the meal or as a dessert. The fruit is lightly glazed with either a simple syrup or agave syrup. Ginger, a bit of lemon, and some savory thyme which pairs amazingly with summer fruits accents the tartness of the berries and the sweetness of the stone fruit. In recognition of my awesome, kicking cancer-butt mom, I’ve nicknamed this a Suzanne Salad.
Blueberry Peach Fruit Salad with Thyme Recipe
Ingredients
- 4 peaches
- 4 nectarines
- 1 cup of blueberries
- 2 teaspoons of fresh, chopped thyme
- 1 teaspoon of grated ginger
- 1/4 cup of lemon juice
- 1 teaspoon of lemon zest
- 1/2 cup of water
- 1/4 cup of sugar (depending on how sweet the fruit is, you may be able to skip all together)
- Or 1 tablespoon of agave syrup in lieu of water and sugar
Method
1 If using water
and sugar place them into a saucepot and bring to a boil and liquid is
reduced by half into a simple syrup. Allow to cool.
2 Chop up the peaches and nectarines and place them in a bowl with the blueberries. Pour over the cooled simple syrup or agave syrup. Add the thyme, lemon juice, lemon zest, and ginger.
3 Stir and cover with plastic wrap, place in the fridge and allow to macerate for one hour. Serve.
2 Chop up the peaches and nectarines and place them in a bowl with the blueberries. Pour over the cooled simple syrup or agave syrup. Add the thyme, lemon juice, lemon zest, and ginger.
3 Stir and cover with plastic wrap, place in the fridge and allow to macerate for one hour. Serve.
Yield: Serves 4-8.
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