Summer’s bounty. 8/6/19

What is more perfect than corn and tomatoes for a summer dinner? Tonight was my sister’s last evening with us before taking the red eye home so we thought we would celebrate summer’s vegetables. First we took a tour of my daughter’s garden and later I made tomato sauce out of 76 Campari sized tomatoes. We had another Caprese salad using our home-grown produce plus the wonderful bi-color corn we bought at the Farmer’s Market.

Caprese salad

Bi-color corn on the cob

I am sad to see my sister leave but it is time to get back to eating normally and making some new recipes in the kitchen!

Caprese Salad

3 sliced tomatoes
10 cherry tomatoes
Buffalo mozzarella
4 or 5 torn basil leaves
Balsamic vinegar and good EVOO

Slice tomatoes and overlap on a plate. Lay cherry tomatoes in center.Decorate with mozzarella and basil leaves. Dress with balsamic vinegar and a good olive oil. Salt to taste.

Easy microwave corn on the cob

Shuck corn and rinse off. Place in gallon sized freezer bag.  Add butter if using. Seal bag 3/4 of the way across and put on a plate in the microwave. Microwave on high for one to one and a half minutes per ear. I did these 4 ears in 5 minutes. Add salt and more butter if desired.

 

 

This entry was posted in American, Easy, Recipes, Vegan, Vegetables, Vegetarian and tagged , . Bookmark the permalink.

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