FRESH CORN SALAD

Ingredients:

• 8 ears of corn (shucked)
• 3/4 cup of finely diced red onion (about 1 onion)
• 5 tablespoons of cider vinegar
• 5 tablespoons of olive oil
• 3/4 teaspoon of kosher salt
• 3/4 cup of thinly sliced, fresh basil leaves
• Freshly ground black pepper

Cooking Instructions:

In a large pot of boiling salted water, cook corn cobs 3 minutes, or until starchiness is just gone.   Drain corn and immerse in ice water to stop cooking and to set color.   When cool, cut kernels off cobb, cutting close to the cob.   In a large bowl, toss kernels with red onion, vinegar, olive oil, salt, and a good amount of pepper.   Just before serving, toss in fresh basil.

(from "The Barefoot Contessa Cookbook" by Ina Garten)

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CORN, TOMATO, AND BASIL SALAD

Ingredients:

• 6 small ears of fresh corn (bi-color if possible)
• 2 tablespoons of olive oil
• 6 cloves of garlic, peeled and minced
• 1/4 cup of fresh basil, thinly sliced
• 30 cherry tomatoes, cut in half
• 2 teaspoons of wine or balsamic vinegar
• kosher salt & freshly ground black pepper to taste

Cooking Instructions:

Cut corn kernels from cobs.  Heat olive oil in a large skillet, over medium to high heat.   Add minced garlic.  Sauté about 1 minute until it releases the flavor; do not brown.   Add corn kernels and sauté until just cooked through, about 4 minutes.   Remove from heat.  Add half of the sliced basil.  Season with salt and pepper.   Transfer mixture to a bowl.  Cool slightly, stirring occasionally.   Stir in tomatoes, vinegar, and remaining basil.  Season with additional salt and pepper, if needed.   Cover and chill 3 hours or up to 8 hours.

(from "Jersey Fresh Recipes" at www.state.nj.us)

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ROASTED SUMMER VEGETABLES

Ingredients:

• 2 yellow summer squash
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 2 small eggplants
• 1/2 pound of white mushrooms
• 1 large onion, sliced
• 3 tablespoons of balsamic vinegar
• 2 tablespoons of extra virgin olive oil
• 2 teaspoons of thyme
• salt and freshly ground black pepper to taste

Cooking Instructions:

Cut vegetables into chunks, about 1 inch in size.  Place in a single layer in a low-sided, rectangular baking pan.   Drizzle oil over the pieces and, using your hands, rub vegetables to distribute the oil.   Drizzle vinegar over all.  Season with salt, pepper, and thyme (or any herb your prefer.)   Bake, uncovered at 350 degrees for about 1 hour, stirring occasionally, until vegetables are tender.   Some vegetables may become caramelized.  This can be served hot, warm, or at room temperature.

(from "Jersey Fresh Recipes" at www.state.nj.us)

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