I think I’m obsessed with tomato and corn salads right now…
and when my friend, Valerie, took me to her Tuesday night farmer’s market I knew I had to make just one more. I bought the Sungold and the sweet grape tomatoes as well as a couple of the heirloom tomatoes. Let me tell ‘ya they surely didn’t disappoint my taste buds. One great tip I heard about going to your local farmers market is to arrive early so you will get the best of the best in their selections, and don’t be afraid to ask questions. Now go to your local farmers market and get inspired!
Just look at those vibrant and fresh colors. When I tasted these delicious heirloom tomatoes I noticed a unique sweetness to them. Their texture is smooth and the skin is very thin. I think that these just might be the perfect tomato.
What is an heirloom tomato exactly? It just means that its variety is at least 50 years old grown from seeds of native, nonhybrid plants. (I am sure this has satisfied all your questions about heirloom tomatoes).
The original recipe called for safflower oil….and I read it as Sunflower oil, so I just ended up using Olive oil for the vinaigrette. I also did not have any fresh limes so used some key lime juice that was in my pantry. I also used just a tad bit of sugar in my vinaigrette as well. It really wasn’t necessary because the corn and the sweetness of the tomatoes were enough.
After you cook the corn add the basil. I cut the heirloom tomatoes and alternated their vibrant colors.
Mix all the vinaigrette ingredients together, then top the cut heirloom tomatoes with the corn and drizzle the vinaigrette on top of that.
Toss in the cut sweet grape tomatoes and garnish with a little bit of basil and there you have one amazingly beautiful, and flavorful salad.
I am a little fearful that this might not be my last tomato and corn salad….because the height of corn season is next month. I think I just may need a corn and tomato intervention.
Hi Everyone!!!! I am back! It has been a very long, hard and difficult year for me. My blog has suffered greatly and I have missed it very much.
I have recently moved to Napa, California and I LOVE IT!! With this new move I am on a great culinary adventure. Where better to do it than here in beautiful Northern California. So please, stay tuned.
My blog will also be getting updated within the next month with a new look and will be easier to view my blog posts and delicious recipes.
Thank you everyone who continues to support me and my blog.
Can’t wait to get back into making delicious dishes!
See you in a few weeks. Melissa
I think when it comes to serving brunch or appetizers we tend to forget about these delicious little deviled eggs. They come with such a wonderful and natural vessel to fill with delicious concoctions. I have filled mine with tangy blue cheese, crunchy apples, and walnuts. In the recipe part of the post I will give you a few ideas on something more than just the traditional filling. I still think the traditional filling is wonderful, it is just fun to play around with an old classic.
Hard boil your eggs, peel and allow to cool. Cut the eggs in half and gently remove the yolks to a bowl.
In a small bowl add the mayonnaise, prepared mustard, vinegar and salt and pepper, mashing and mixing to incorporate until the mixture is smooth.
Add your “fun” ingredients. I did have to make sure that the items were chopped small enough that they didn’t look odd when piped into the egg.
To make it easy to pipe into the egg white I put the egg yolk mixture into a large baggy and snipped the end off.
It is so much easier and less messy this way. Of course you can sprinkle with a little bit of paprika for some added color and interest. Yummy, and your gluten free friends will love you, too!!
I loved this silky, creamy and very flavorful soup. Easy to make for a weeknight meal. Serve with crusty bread and a green salad and you have one healthy “meatless Monday” meal!!
I added some carrots for color and interest and a little bit of a sweet flavor. Carrots just happen to be my most favorite vegetable, so whenever I can add carrots I will do it.
So here are the cast of characters. One does happen to be missing and that is the Yukon Gold Potato that I used. I also used fat free half and half (just seems weird that they can do this fat free), but we needed to keep this soup healthy and low cal.
Get out a large stock pot. Add the butter and melt, once the butter has melted add the chopped leeks. When using leeks just make sure that you clean them well. Dirt likes to hide in between the layers of the leeks, and you don’t want a gritty, “dirty” soup LOL. Saute for about 15 minutes, or until the leeks are a light golden brown. Season with salt and white pepper.
Once the leeks are done cooking add the flour, incorporate well with a whisk or a fork.
Slowly add in the chicken broth, whisking the flour mixture into the broth.
Cut your cauliflower and potato into bite sized pieces (all about the same size for even cooking). Place the cauliflower florets and diced potatoes into the soup. Allow the soup to boil until the cauliflower and potatoes are a little “mushy”.
While the soup is cooking sauté your carrots with a little bit of butter, salt and white pepper until al dente.
Puree the soup with an immulsion blender or food processor. The soup should be nice, smooth and creamy. At the very end add the carrots and half and half. Ladle into bowls and serve! So delicious.
Wow! This delicious little tart is so full of amazing flavors. Who can resist roasted cauliflower, caramelized onions and Gruyere cheese all topped with freshly grated Parmesan cheese to give it a nice golden brown crust on top? I sure can’t. My house smelled so amazing while this was baking. If you need to put this together at a later time you can certainly roast the cauliflower, caramelize the onions, and grate the cheeses an entire day ahead of time. Let’s get started.
Make sure that you use Mascarpone cheese. You could substitute regular cream cheese, however the Mascarpone is smoother and won’t clump like regular cream cheese. So do what you can to find it. It will be worth it in the end. I promise.
When caramelizing the onions just be sure to go slow. It takes time to get them to their perfect color. When you get ready to assemble the tart just brush the bottom and sides with the Dijon mustard, lay the onions on the bottom, top with the bite-sized roasted cauliflower. Beat your eggs first then add the mascarpone cheese, heavy cream, pepper, nutmeg and Gruyere cheese together in a medium sized bowl. Pour over onion/cauliflower mixture. Top with the Parmesan cheese. I pressed down on the cheese just a bit to make sure it formed a nice crust on top.
Bake for about 40 minutes. The tart will be nice and golden on top and the center will be set. Serve this as an appetizer, brunch item or for a meatless dinner served with a bright green salad. Whenever and however you serve it, it will be guaranteed to be a hit.
What a delicious little soup. We had our first rain yesterday and I just had to make a soup. I am trying to incorporate more vegetables into my diet these days (who isn’t!) and this is such a tasty way to do it.
This soup has minimal ingredients and the deep flavors of the beef broth and chewy texture of the barley makes this soup a home run. Serve it with a light green salad and some crusty French bread and you have yourself a meatless dinner that will be sure to please even the pickiest of eaters!! Enjoy.
These have to be my most favorite appetizer for the holiday season. Not only are they beautiful to look at but they are so very decadent and bursting full of flavor and texture. What’s not to love about puff pastry, prosciutto, mushrooms, blue cheese and tender filet mignon. I can’t wait until next year.
I got the idea for these beauties from Claire Robinson on the Food Network, but the filling came from my most favorite mushroom saute that I found in Bon Appetit. They paired together in perfect harmony. These are very impressive and sure to knock the socks off of your guests.
I didn’t get pictures of all the steps, but I did use Pepperidge Farm puff pastry. In the picture above I have lightly rolled out the puff pastry on a floured surface. Cut the puff pastry into squares, place about two teaspoons or so of the mushroom mixture and top with the seared filet mignon. Bringing the opposite ends up, crimp them together and bring the other two corners together, making sure everything is all wrapped up. Place the bites on a baking sheet that is lined with parchment paper or greased, brush an egg wash on top of each bite and sprinkle with kosher salt and freshly ground pepper. I hope you enjoy these as much as I do.