What’s For Dinner?

I wanted to try a recipe in Mark Bittman’s “Eat” section of last Sunday’s New York Times magazine.  He highlighted recipes using corn cut from the cob.  I already make the first cold corn salad recipe with cherry tomatoes, thanks to my friend Patricia, who introduced me to the concept a couple of years ago, but Mark had one with avocado and feta that intrigued me.  He advocates raw corn but I like it better blanched for two minutes.  I blanched the corn, cut it from the cob and added chopped avocado, feta and basil (after all I have sooo much), lemon juice (he asks for lime but I had none), olive oil, salt and pepper.  It was sensational!  I rounded out the meal with grilled sausages with sweet red peppers and onions and poached baby yellow crookneck squash.  The squashlings are cooked in a heavy skillet skimmed with olive oil.  Add minced garlic and cook the halved squash (if they’re tiny) at low heat until they brown.  They release their juices as they cook.  At the end add some lemon juice and basil leaves.

Grilled Sausage and Peppers, Poached Crookneck Squash and Mark Bittman's Corn, Avocado and Feta Salad

Grilled Sausage and Peppers, Poached Crookneck Squash and Mark Bittman’s Corn, Avocado and Feta Salad

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1 Response so far »

  1. 1

    Marjorie said,

    The square Port Merion dish grabbed my attention…..I love my PM dishes. I look forward to trying the corn salad with avocado and the one with cherry tomatoes. Thanks!

    Like


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