Last Call for Tomatoes and Watermelons? Don’t Despair—Start Cooking

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We can hardly believe it either, but Summer is already winding down. Soon all those warm weather fruits and vegetables spilling out of your garden and filling the local farmers markets will start to dwindle. But don’t despair. Should you need a little extra inspiration in order to turn those super fresh ingredients into something special for your dinner table, The Daily Meal is our latest favorite on the recipe front.

With recipes such as fresh tomato bruschetta and pickled watermelon rind with ginger and lime, we are already drooling.

Seasonal cooking isn’t only the most delicious and freshest way to eat. It’s also one of the easiest ways to lessen your carbon footprint, while supporting our local farmers. What could be better than that!?

Easy Corn Salad with Feta, Tomatoes, and Basil

From The Daily Meal By YASMIN FAHR

INGREDIENTS

2-3 ears fresh corn, husked

¾ cup crumbled feta, preferably Bulgarian

1 pint grape tomatoes, quartered

Half of a 15-ounce can of chickpeas, drained and rinsed

4-5 hearts of palm, sliced into rounds

1 serrano pepper, sliced into thin rounds

1 tablespoon extra-virgin olive oil

Juice of ½ lemon

Salt and fresh ground black pepper, to taste

4-5 basil leaves

 

DIRECTIONS

Steam the corn, allow to cool, and then remove kernels by holding the corn upright and cutting down the sides with a knife. Place in a bowl with the remaining ingredients and combine (making sure to tear the basil apart with your hands right before you serve).

Recipe Details

Total time: 25 minutes

Servings: 4

Source:

Read all articles by Juniper Briggs

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