Monthly Archives: July 2016

  • Blueberry-Caprese Salad

Blueberry-Caprese Salad

Posted on July 14, 2016

Look! I made us a salad for the 4th of July.

But unfortunately, it’s the 14th of July.

As usual, I’m late to the party. This is the story of my life.

Truth be told, this extremely patriotic looking dish was a total accident. I’m not one to usually get excited about color coordinating my food with the Holidays. I don’t need green beer at St. Patrick’s Day to have a good time. Or pink cookies for Valentine’s Day to feel all lovey-dovey. So I wasn’t intending to make a dish that screamed “America!” at the top of it’s lungs. It just sort of happened that way.

Blueberry-Caprese Salad | www.floatingkitchen.net

Caprese salads are a staple in my house during the Summer months. And while I love them in their simplest form, it’s fun to play around with the ingredients (and the presentation!) every once in a while to change up the flavor profile. Since blueberries are in season right now (I’m currently eating at least a pint a day!), I threw a handful of them into the mix. And the next thing I knew, I had a rather vibrant red, white and blue situation going on.

So I apologize for bringing you this Blueberry-Caprese Salad on the 14th of July. And not on the 4th of July. Or on Memorial Day, for that matter. But let’s all agree to bookmark it for next year!

Cheers,

Liz

Blueberry-Caprese Salad

Serves about 4

Blueberry-Caprese Salad

Ingredients

  • 10 ounces cherry tomatoes (about 2 cups), halved or quartered
  • 8 ounces fresh ciliegine mozzarella balls, drained
  • 1 cup fresh blueberries
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup pumpkin seeds
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. Add the tomatoes, mozzarella, blueberries, basil and pumpkin seeds to a large bowl. Toss gently to combine. Add the olive oil, balsamic vinegar, salt and pepper. Toss until everything is well coated.
  2. This salad can be served immediately. Or covered and refrigerated for a couple hours before serving.
https://www.floatingkitchen.net/blueberry-caprese-salad/
  • Grilled Pork Tenderloin with Spicy Corn-Cherry Salsa

Grilled Pork Tenderloin with Spicy Corn-Cherry Salsa

Posted on July 11, 2016
Category:

Someone mentioned something about pumpkin last week and I nearly cried.

Really? I can’t even deal.

July is the heart of Summer. It’s the main event. The prime time slot, if you will. It’s what I wait for all year long. And I won’t have it overshadowed with thoughts of pumpkin.

If you’re on board with these sentiments, keep reading. And if not, check back mid-September. I’ll probably have something for you then.

In the meantime, let’s enjoy copious amounts of fresh Summer produce, grillables, ice cream and a few poolside cocktails.

Grilled Pork Tenderloin with Spicy Corn-Cherry Salsa | www.floatingkitchen.net

A couple of years ago I stumbled upon a grilling method for pork tenderloin called the “7-6-5 method”. And it has seriously changed my life for the better. Because even as a confident and experienced cook, I’ve had my fair share of poorly executed meat dishes. Especially when it comes to grilling. It’s all to easy to end up with a charred exterior and an undercooked interior. But the 7-6-5 method has proved it’s worthiness time and time again. And it’s turned pork tenderloin into one of my most favorite (and most foolproof!) cuts of meat to grill during the Summer months.

Also, nothing pairs better with so many of my beloved Summer staples than grilled pork tenderloin. It’s a versatile canvas for a variety of savory-sweet salsas, chutneys and relishes. In fact, I don’t think I’ve found any combination that doesn’t work. Today I’ve topped mine with a mixture of raw corn, cherries, cilantro and diced jalapeño pepper. Who knows what combination I’ll try out next!

Grilled Pork Tenderloin with Spicy Corn-Cherry Salsa | www.floatingkitchen.net

I’m sharing my recipe for this Grilled Pork Tenderloin with Spicy Corn-Cherry Salsa as part of our monthly #eatseaonal round-up organized by Becky from Vintage Mixer. Be sure to have a peak at Becky’s July guide for dozens of recipe ideas that take full advantage of this month’s fruits and vegetables. And check out the links below for even more seasonal recipes created by some of my talented blogging friends.

And back away from the pumpkin, people. Just back away.

Cheers,

Liz

Grilled Pork Tenderloin with Spicy Corn-Cherry Salsa

Serves 6-8

Grilled Pork Tenderloin with Spicy Corn-Cherry Salsa

Ingredients

  • For the Pork Tenderloin
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 3 garlic cloves, peeled and minced
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 pork tenderloins (about 2.5 lbs total), trimmed of excess fat

  • For the Cherry-Corn Salsa
  • 2 ears fresh corn, husks and silks removed
  • 1 1/4 cup cherries, stemmed, pitted and halved
  • 1/2 – 1 jalapeño pepper, finely diced
  • 2 tablespoon fresh cilantro leaves, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 tsp. sugar

Instructions

  1. Marinate the pork tenderloin. In a small bowl whisk together the olive oil and the next 6 ingredients. Place both of the pork tenderloins in a large re-sealable plastic bag, Then add the marinade to the bag. Seal the bag, pushing out as much air as possible so the marinade makes good contact with the pork. Transfer to your refrigerator and let the pork tenderloins marinate for at least 1 hour, or up to 4 hours.
  2. Make the salsa. Using a sharp knife, cut the corn kernels from the cob. Add the corn kernels and all the other ingredients for the salsa to a medium bowl, tossing to combine. Cover and refrigerate the until you're ready to use it.
  3. Cook the pork tenderloins. Remove the pork tenderloins from your refrigerator and let them sit at room temperature for a few minutes to take off some of the chill. Pre-heat your grill to high and lightly oil your grill racks. Remove the pork tenderloins from the bag and place them on your grill. Discard the leftover marinade. Grill for 7 minutes with the lid closed. Flip the tenderloins over and grill for 6 minutes on the second side, also with the lid closed. Then turn off your grill without opening the lid and allow the tenderloins to cook for an additional 5 minutes, or until a thermometer inserted into the thickest part of the tenderloin reads 145-150 degrees Fahrenheit.
  4. Remove the pork tenderloins from the grill and transfer them to a plate. Tent with foil and allow the meat to rest for 5-10 minutes. Cut into 1-inch thick slices and arrange on a serving platter. Top with the salsa. Serve immediately.
  5. Leftovers can be stored in an airtight container in your refrigerator for 1-2 days.
https://www.floatingkitchen.net/grilled-pork-tenderloin-with-spicy-corn-cherry-salsa/

July Eat Seasonal Recipes

July Eat Seasonal Recipes | www.floatingkitchen.net

Chinese Napa Cabbage Salad by Food for My Family

Grilled Green Onion & Sweet Potato Salad with Warm Chèvre by Simple Bites

Chicken Gyro Bowls with Summer Veggies by Vintage Mixer

Latin Chipotle Quinoa Salad with Avocado by Foodie Crush

Broccoli Kale Salad with Greek Yogurt Poppyseed Dressing by Flavor the Moments

Peasy Easy Sweet Pea Mint Soup by Letty’s Kitchen

Grilled Summer Squash with Feta, Lemon & Fresh Herbs by Mountain Mama Cooks

Artichoke and Avocado Dip by Kitchen Confidante

Grilled Squash, Corn and Kale Salad by Completely Delicious (not pictured)

Send this to friend