Summer Entertaining: Corn and Stone Fruit Salad

This salad adds corn to bring a sweet crunch that pairs with ripe plums, nectarines, and herbs.  All topped with a bright vinaigrette.  Summer in a salad!

Corn and Stone Fruit Salad

Summer is filled with fresh produce and to make good use of it's abundance I like to put all varieties of fruits and vegetables in my salad.  Today's salad is a true winner!  It features fresh green leaf lettuce, crisp corn right off the cob, juicy plums and nectarines, and a sprinkling of mint.  This is all topped with a bright vinaigrette that allows the produce to shine.

This salad is easy to make and will be on the table in a flash.  Making a homemade vinaigrette is easier than you think, and this one is only 4 ingredients, foolproof, and much better than anything bought in the store.  I served this salad for dinner with a grilled steak and some crusty bread.  It was wonderful!  

This salad would be great to take to a pot luck, alongside any grilled protein, take along on a picnic, or have with some added shredded chicken for lunch.  It's the new perfect summer salad!

Enjoy!

What Ingredients do I need?

• green leaf lettuce
• corn on the cob
• nectarines - you want ripe but a little firm
• plums - you want ripe but a little firm
• green onions
• mint -fresh is best
• olive oil
• apple cider vinegar

Substitutions and Variations

• Use red leaf or romaine lettuce

• Add peaches to the mix

• Add chives

• Don't like mint? Add basil or parsley

• Red or white wine vinegar would be a good choice instead of apple cider vinegar

• Get bold and add some feta or ricotta salata cheese

Kitchen Tips and Notes

• Did you know you can eat corn raw?  Yes you can.  Fresh corn right off the cob is sweet and crisp.  No cooking makes this even easier!

• To easily keep corn from scattering all over the board when cutting, place the cob standing up in a bowl and cut down the cob.  The bowl will catch all the kernels.

• Fan your slices of fruit for a pretty presentation.

• You can arrange this on a platter for a pretty presentation that's easier for guests to serve themselves.

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Corn and Stone Fruit Salad

serves 6

5 cups green leaf lettuce, chopped
3 ears corn, husks and silks removed
2 - 3 nectarines and plums, sliced
2 green onions, white and green parts chopped
1/3 cup coarsely chopped fresh mint
2 Tablespoons apple cider vinegar
1/4 cup olive oil

1 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a large bowl or platter place lettuce.  Remove corn from the husks using a knife.  Add corn to the bowl.  Add sliced plums and nectarines to the bowl. Add green onions and mint.

In a small bowl add vinegar and whisk in the olive oil until emulsified. Add salt & pepper and stir. Add to the dressing and toss. Serve.

Summer Entertaining: Hummus and Turkey Flatbreads with Romaine

Level up your next flatbread - literally!  This flatbread - salad combo strikes the perfect balance between indulgence and veggie deliciousness.  

Hummus and Turkey Flatbreads with Romaine

No one like to cook elaborate and heavy meals during the summer.  That's why this quick and easy flatbread salad combo is so appealing.  It take no time to make, and it's filling, light, and oh so delicious.  Today's recipe is a Greek(ish) version of a flatbread salad.  It features hummus and seasoned ground turkey as a base and is topped with salad goodies such as dressed romaine, tomatoes, cucumbers, and a sprinkle to feta.  It's a Mediterranean summer feast the whole family will enjoy!

This is perfect for either lunch or dinner.  We've made it several times this summer and just love it for it's fresh and tasty take on a salad pizza.

Enjoy!

What Ingredients do I need?

• ground turkey
• naan bread - individual sized
• onion
• garlic cloves
• oregano - fresh or dried
• olive oil
• hummus
• apple cider vinegar
• Dijon mustard
• romaine lettuce
• cherry tomatoes
• Persian cucumbers
• feta cheese

Substitutions and Variations

• Use ground lamb, chicken or beef instead of turkey

• Add roasted red peppers to the salad

• Add black olives to the salad

• Use lemon juice for the apple cider vinegar

• Don't care for feta, leave it off or try ricotta salata, or goat cheese

• Use store bought pizza dough instead of naan

• Try a flavored hummus

Kitchen Tips and Notes

• Watch the naan closely as they can burn quickly.

• This can be cooked on an outdoor grill as well.

• Make the salad mixture while the flatbread are cooking.

• Serve right away so you get that mix of cold and hot ingredients.

• Try baby naan for cute appetizers  - or use the largest naan and cut into portions.

• Try garlic naan for extra flavor.

• If using pizza dough, spread melted butter seasoned with garlic powder around the edges for extra flavor.

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Hummus and Turkey Flatbreads with Romaine

serves 4

4 individual sized naan breads
1/2 pound ground turkey
1/2 cup chopped yellow onion
2 cloves garlic, minced
1 Tablespoon fresh oregano, chopped (or 1 1/2 teaspoons dried oregano)
salt & black pepper to taste
2 Tablespoons olive oil - more for oiling the naan bread
1 10oz container of hummus
2 Tablespoons apple cider vinegar
2 teaspoons Dijon mustard
5 cups chopped romaine lettuce
1 cup halved cherry tomatoes
2 large Persian cucumbers, sliced in to rounds
1/2 cup crumbled feta cheese

Preheat the over to 450 degrees.  In a large skillet over medium high heat, cook ground turkey, onion, garlic, and oregano (if using dried) until browned and cooked through.  Season with salt and pepper and stir in fresh oregano if using.

Place naan bread on a 2 large baking sheets and brush with olive oil.  Spread with hummus leaving a 1 inch border on the bread.  Top with turkey mixture and bake 10-15 minutes or until the edges of the naan are lightly browned and crisp.

Meanwhile, to a large bowl add 2 Tablespoons of olive oil, vinegar, and mustard.  Whisk together.  Add the romaine, tomatoes, and cucumbers.  Toss to coat and season with salt & pepper.

Remove naan flatbreads from the oven and top with salad.  Sprinkle with feta and serve.

Summer Fresh Produce: Strawberry Avocado Toast

I can't think of a more delicious combination for avocado toast than to add strawberries and feta to the mix.  It's the perfect bite all summer long!

Strawberry Avocado Toast

Sometimes a quick snack or breakfast item is in order.  One that taste great but isn't hard to make.  Avocado Toast fits that category.  This version mixes buttery toasted bread with chunky avocado, sweet sliced strawberries, and a sprinkling of feta cheese, all topped with a balsamic drizzle.  This toast is SOOOO YUMMY!

This is such an outstanding sweet/salty/creamy combination of flavors and the toast is a simple as can be to make.  I toast a nice large piece of buttered bread in the skillet and use that as a base.  The rest is just chopping your ingredients and piling it on.  So flavorful and it's the perfect item for breakfast, brunch, or a snack.  You could even do these on little crostini bread slices and serve as appetizers!  We'll be making this all summer long.

Enjoy!

What Ingredients do I need?

• Bread - I either use a large slice of sourdough or country loaf.

• Butter

• Avocado - make sure it is ripe.

• Strawberries - organic is best, and make sure they are very red and ripe.

• Feta Cheese - a mild version works best.

• Balsamic Drizzle - I use this one.

Substitutions and Variations

• Use Ricotta Salata instead of feta cheese

• Leave off the cheese

• Use your favorite bread

• Mash the avocado if you like and then top with the remaining ingredients

• Leave off the balsamic drizzle

• Add some fresh chopped mint

• Use peaches or nectarines instead of strawberries

• Use small French bread slices to make crostini

Kitchen Tips and Notes

• For a little more decadence, I butter the bread and toast it in a skillet over medium heat. This produces a nice buttery, crispy toast.  You can use a toaster instead if you prefer and leave off the butter if you want.



• Perfect for:

-breakfast
-brunch
-snacks
-appetizers

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Strawberry Avocado Toast

serves 1-2

1 large slice of bread
butter
1/2 to 1 small avocado
5-6 strawberries - diced
feta cheese 
balsamic glaze for drizzle

Butter your bread slice and place it in a skillet over medium high heat and toast the bread until golden and crispy.

Dice the avocado and strawberries, place in a bowl and mix together.  Top toast with mixture and top with feta cheese crumbles.  Drizzle a little balsamic glaze over top and season with a little salt. Cut in half and serve immediately.