Jalapeño-Corn Salad
Crisp, crunchy and spicy, this side salad is even better the second day!
Ingredients:
3 cups corn kernels, cut from husks
1 heirloom tomato, seeded and diced, or 2 cups cherry tomatoes, halved or quartered if large
2 sweet peppers, seeded and diced
1 jalapeno pepper, seeded and diced
½ Walla Walla sweet onion, diced
1 garlic clove, minced
¼ cup chopped parsley
2 tablespoons olive oil
1 tablespoon red wine vinegar
Sea salt and fresh ground pepper
Method:
1. Combine the corn, tomato, peppers, jalapeno, sweet onion and garlic in a small mixing bowl.
2. Toss in the garlic and parsley and combine, then drizzle with olive oil and red wine vinegar. Taste and season with salt and pepper, as desired.
Variation: Try adding in 1 cup of this week’s canned Italian borlotti beans!
Eggplant Caponata
This traditional Tuscan relish is lovely on toasted multigrain bread.
Ingredients:
1 sweet onion or 2 Tropea onions, peeled and minced
1 eggplant, chopped into ½-inch chunks
1 sweet Italian pepper, seeded and chopped
1 cup cherry tomatoes, halved, or 1 summer tomato, seeded and chopped
2 celery stalks, thinly-sliced
¼ cup olive oil
3 tablespoons golden raisins
2 tablespoons fresh oregano, chopped
1 tablespoon cider vinegar
1 tablespoon capers
Sea salt and pepper
Fresh basil leaves, torn
Method:
1. Add chopped onion to a skillet with the olive oil, and sauté for about 3 minutes. Add chopped celery stalk, peppers and eggplant and cook for an additional 4-6 minutes until vegetables are tender.
2. Add golden raisins, chopped oregano and about ½ cup water. Bring mixture to a simmer, and allow water to evaporate, cooking about 8-10 minutes
3. Add cherry tomatoes and cider vinegar and capers; cook for about 5 minutes, until mixture is uniform and tomatoes are beginning to burst. Season with salt and pepper and top with torn basil.
Gooseberry Sauce
Serve the gooseberry sauce warm or at room temperature alongside your choice of meat, such as pork, duck, or lamb.
Ingredients:
2 cups gooseberries, topped and tailed
1 small shallot, finely chopped
2 tablespoons olive oil
2 tablespoons sugar (adjust to taste)
2 tablespoons red wine vinegar
½ cup water
Sea salt and pepper to taste
Pinch of chili flakes (optional)
Method:
1. Wash and trim the gooseberries, removing any stems and tails.
2. In a medium saucepan, heat the olive oil over medium heat. Add the finely chopped shallot and sauté until it becomes soft and translucent, about 3-4 minutes. Add the prepared gooseberries to the saucepan with the sautéed shallot. Stir in the sugar, red wine vinegar, and water. Bring the mixture to a simmer.
3. Let the mixture simmer, stirring occasionally, until the gooseberries break down and the sauce thickens. This should take about 10-15 minutes. Taste the sauce and adjust the sweetness by adding more sugar if needed. If you prefer a bit of heat, add a pinch of chili flakes at this stage. Season with salt and pepper to taste. You can make this sauce ahead of time and store it in the refrigerator for up to a week. Reheat gently before serving.
Variation: For a smoother sauce, you can blend it using an immersion blender or transfer it to a regular blender. Blend until you achieve your desired consistency.
Grilled Cherry Salsa
This flavorful salsa is excellent on top of pork tenderloin, or served with crackers and whipped ricotta!
Ingredients:
1½ cups cherries, pitted
1 tablespoon olive oil
½ cup diced shallot
3 cloves garlic, minced
1 tablespoon cider vinegar
2 tablespoons chopped fresh cilantro
Method:
1. Heat the grill to high.
2. In a medium bowl, toss the cherries with oil until well coated. Carefully place the cherries onto the grill grates (or use a grilling basket) and grill until lightly charred in spots and tender, about 2 to 3 minutes. Use tongs to return the cherries to the bowl. Set aside to cool slightly.
3. Once the cherries have cooled, add the onion, garlic, vinegar and cilantro. Mix well, then season with salt and pepper.
