Monthly Archives: June 2015

  • Cherry, Grilled Corn and Quinoa Salad with Arugula and Blue Cheese

Cherry, Grilled Corn and Quinoa Salad with Arugula and Blue Cheese

Posted on June 24, 2015

Little by little, my house is finally starting to come together. You know, it’s funny how furniture can really help with the whole “lived in” look and feel of a place.

Yes. It’s true. I’ve been basically furniture-less for the past couple of weeks. Fun times. My back is not happy with me right now.

BUT I got a few pieces delivered on Monday, so things are starting to appear more normal. And slowly but surely, I’m getting used to my new kitchen. Not everything is in the “right” place yet, and I’m finding myself having to chase the light around a bit more than I did in my previous house, but overall things are looking OK.

Cherry-Corn-Arugula-Salad-1

This Cherry, Grilled Corn and Quinoa Salad with Arugula and Blue Cheese was the first thing (other than a batch of chocolate chip cookies) that I made and photographed in my new space. It’s not overly complex. And it doesn’t require a long list of ingredients. It’s just summery, simple and satisfying. Which is about all I require of a salad these days. Life can be complicated sometimes. Our lunch shouldn’t be.

The dressing is fairly light, so this salad can be prepped a couple hours in advance of serving without getting soggy. It would be a great choice for a summer party or potluck (hint: 4th of July is right around the corner!).

Cheers,

Liz

Cherry, Grilled Corn and Quinoa Salad with Arugula and Blue Cheese

Serves 4-6

Cherry, Grilled Corn and Quinoa Salad with Arugula and Blue Cheese

Ingredients

  • 1/2 cup quinoa
  • 1 cup water
  • 4 ears of corn, husks and silks removed
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon maple syrup
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 3 cups arugula
  • 1/4 cup fresh basil leaves, roughly torn
  • 2 cups cherries, stemmed, pitted and halved
  • 1/2 cup blue cheese crumbles

Instructions

  1. Cook the quinoa. Combine the quinoa and water in a medium saucepan over medium-high heat. Bring to a boil and then reduce the temperature to maintain a simmer. Simmer, covered, for about 15 minutes or until all the water is absorbed. Remove the saucepan from the heat and let it stand covered for about 5 minutes. Then fluff the quinoa with a fork and set it aside to cool.
  2. Meanwhile, grill the corn. Pre-heat your grill to high. Add the corn and cook on all sides until some of the kernels have started to blacken, about 5-8 minutes total. Remove the corn from the grill and set it aside to cool slightly. Once the corn is cool enough to handle, cut the kernels off the cob and place them in a large bowl. Set aside.
  3. Make the dressing. Whisk together the vinegar, olive oil, maple syrup, salt and pepper. Set aside.
  4. Finish the salad. Add the quinoa, arugula and basil leaves to the bowl with the corn kernels. Add the dressing, tossing to coat. Then stir in the cherries and the blue cheese crumbles.
  5. Serve immediately. Alternatively, this salad can be refrigerated for a couple hours before serving.
https://www.floatingkitchen.net/cherry-grilled-corn-and-quinoa-salad-with-arugula-and-blue-cheese/
  • Melon Caprese Skewers with Herb Oil

Melon Caprese Skewers with Herb Oil

Posted on June 22, 2015

I’ve been running my mouth about “summer” since the middle of May. Which was technically incorrect. Because up until yesterday, it wasn’t actually, really, officially summer. But now IT IS. Hooray!

Please excuse my previous inaccuracies.

Now that it’s actually, really, officially summer, I think we should be eating as many caprese salads as possible. Or at least some variation of a caprese salad. Like these Melon Caprese Skewers with Herb Oil.

Melon-Caprese-2

Also, we should put as many foods as possible on sticks. Because food on a stick trumps food not on a stick. That’s a fact. The proof is in the popsicles. See what I did there?

Moving on.

This is one of those recipes that isn’t really a recipe. Just ball up some melons and cucumbers, then thread them on skewers with fresh mozzarella and basil leaves. The only thing you really need a recipe for here (or maybe you don’t) is the herbed oil. Which, by the way, is awesome drizzled on all sorts of things.

Melon-Caprese-3

Question. Does anyone else find “balling” foods to be supremely satisfying? Or am I just a total weirdo?

These Melon Caprese Skewers would be awesome for a 4th of July party. If you try them out, let me know about it!

Cheers,

Liz

Melon Caprese Skewers with Herb Oil

Melon Caprese Skewers with Herb Oil

Ingredients

  • For the Herb Oil
  • ½ cup vegetable or canola oil
  • ¼ cup extra-virgin olive oil
  • 1 cup fresh basil leaves, loosely packed
  • 1 cup fresh cilantro leaves, loosely packed

  • For the Skewers
  • Watermelon
  • Honeydew
  • Cantaloupe
  • Cucumber
  • Fresh ciliegine mozzarella balls, drained
  • Fresh basil leaves
  • Wooden skewers

Instructions

  1. Make the herb oil. In your food processor with the blade attachment, process all of the ingredients together until the herbs are finely chopped. Transfer the mixture to a small saucepan and bring it to a low simmer for about 1 minute. Remove the saucepan from the heat. Strain the mixture through a fine mesh strainer, pressing down to remove as much oil as possible, collecting and reserving the oil. The oil should be a light-medium green color. Set aside to cool.
  2. Make the skewers. Using a melon baller, scoop out equal amounts of watermelon, honeydew, cantaloupe and cucumber flesh. Then assemble the skewers by threading on one ball of each melon, one cucumber ball, one mozzarella ball and a couple of basil leaves, as shown in the images above. Continue until you have assembled the desired number of skewers. At this point, the skewers can be stored in your refrigerator for several hours before serving.
  3. To serve, place the skewers on a serving tray or plate. Drizzle with some of the herb oil. Enjoy!

Notes

1. Any leftover herb oil can be stored in an airtight container in your refrigerator for several days.

https://www.floatingkitchen.net/melon-caprese-skewers-with-herb-oil/

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