Sunday, June 3, 2007

Week 14 Recipes

Roasted Corn and Apple Salad
(from another recipe-blogger named Amanda)

3 ears of fresh corn, still in husks
1 granny smith apple
4 radishes
1/2 of a small red onion, finely diced
1/8 cup chopped fresh parsley, loosely packed
2 Tbsp lemon juice
2 Tbsp olive oil
1 1/2 Tbsp Dijon mustard
1 tsp honey
salt and pepper

Preheat oven to 350 degrees. Once the oven is hot, place corn in the oven still in husks. Roast the corn in the husks for 30 minutes. Remove the corn from the oven and allow it to cool for at least five minutes before handling.

While corn is roasting, work on the rest of the salad. Add the lemon juice, honey, and Dijon mustard to a mixing bowl. Stir to combine then slowly whisk in the olive oil. Core and dice the apple into 1/2 inch pieces. Dice the radishes into a similar size. Add the apples, radishes, and finely diced red onion to the mixing bowl with the vinaigrette. Toss to coat. The vinaigrette will help prevent the apple from oxidizing. Set aside until the corn is done.

Once the corn has cooled a bit, remove husks and silk. Cut the corn off the cob by standing the corn up and carefully cutting off rows of kernels. Add the corn kernels and parsley to the mixing bowl with the rest of the salad. Mix the salad until the corn is fully incorporated and everything is evenly coated with vinaigrette. Taste, then season as necessary with salt and pepper. Salad can be prepared several hours in advance and then refrigerated. (serves 2-4 people)

**note: Great salad, with a nice, fresh taste. I made the recipe as listed above, and it could easily serve 4-5 adults as a side dish. Next time instead of roasting fresh corn, I'll try using canned or frozen corn which would make it super-easy to make.

Asian Chicken Salad with Roasted Peanuts

3/4 cup bottled Asain-style dressing (see below)
1/4 cup chopped fresh cilantro
2 Tbsp chopped fresh ginger
1 6-ounce package baby spinach leaves
2 cups mixed sliced red, yellow and green bell peppers
1 2-to 2 1/2 pound rotisserie chicken, meat torn into bite-size pieces (or about 4 cups of diced, cooked chicken)
1/2 cup honey-roasted peanuts
1 mango, peeled, pitted, sliced

Mix dressing, cilantro, and ginger in small bowl. Toss spinach, peppers, chicken and nuts in large bowl with enough dressing mixture to coat. Season to taste with salt and pepper. Top with mango and serve. Makes 4 servings.

Asian Salad Dressing

3 Tablespoons rice wine vinegar
3 Tablespoons soy sauce
1/2 tsp dry mustard
2 Tablespoons sesame oil
1 Tablespoon toasted sesame seeds
1/3 to 1/2 cup peanut (or vegetable) oil

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