basil

Charred Corn Salad with Basil Vinairgrette

When the corn arrives at the Market, you just can’t eat enough.  This is a perfect recipe to make while your grill is hot with all those burgers, chops, and brats from our meat vendors. 

Ingredients:

  • 6 ears fresh corn on the cob, shucked
  • 1 to 2 tablespoons canola oil
  • Kosher salt and freshly cracked black pepper
  • 1 1/2 cups packed fresh basil leaves
  • 1 clove garlic, grated
  • 1/4 cup cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 (10-ounce) container small heirloom cherry tomatoes, halved
  • 1/2 small red onion, cut into small dice

Instructions:

  1. Preheat a grill pan over high heat.
  2. Brush or rub each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. You want the corn to get great char marks! Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, stand each ear up, stalk ends down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob.
  3. Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper.
  4. In a large mixing bowl, combine the corn, tomatoes and red onion. Drizzle the basil vinaigrette over the salad and toss to combine. Season with salt and pepper.

Recipe courtesy of Kelsey Nixon Cooking Channel

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Golden Corn Salad with Fresh Basil

Golden Corn Salad with Fresh Basil

Take advantage of the fresh produce arriving at the Market.  Summer corn can be a sweet treat, and fresh chopped basil adds a light, airy flavor that is anything but boring. Simple and elegant, this salad is great to make ahead of time to really let the different flavors complement one another.

Ingredients:

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  • 8 ounces small yellow Finnish potatoes or small red potatoes
  • 3 cups fresh corn kernels (about 4 ears)
  • 2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
  • 1 1/2 cups chopped red bell pepper
  • 1/4 cup minced shallots
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 6 cups arugula, trimmed
  • 1/2 cup torn fresh basil leaves

Instructions:

  1. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.
  2. Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well.
  3. Add arugula; toss. Sprinkle with basil; top evenly with goat cheese.

Recipe courtesy of Cooking Light

Chicken Caprese

What a perfect and light summer weeknight dinner. This grilled chicken Caprese meal takes less than 30 minutes to make and you end up with such juicy and flavorful chicken. Serve it with the tomato relish with ingredients fresh from the Market.  Shop our meat vendors for your chicken, The Cheese People for the mozzarella and Tastefully Simple and Wildtree for your vinaigrette.  Don’t forget the local honey from Nona’s Bees.

Ingredients:

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  • 2 boneless and skinless chicken breasts, halved
  • 3 Tbsp extra-virgin olive oil, divided
  • salt and freshly ground black pepper, to taste
  • 1 Tbsp garlic powder
  • 1 Tbsp dried basil
  • 3 medium tomatoes, chopped
  • ½ cup red onion, finely chopped
  • 2 garlic cloves, minced
  • 4 mozzarella slices
  • fresh basil

Honey Balsamic Vinaigrette

  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp honey

Instructions:

  1. Half each chicken breast horizontally as if you are butterflying it (Now you should have 4 thinner chicken breasts). Brush each chicken breast with some olive oil (about 2 Tbsp) and season with salt, pepper, garlic powder and dried basil. Set aside and let marinate until you prepare the tomato topping. If you have time you can marinate it for a couple of hours or overnight.
  2. In a medium mixing bowl, combine the chopped tomatoes, red onion, and minced garlic. Add about 1 Tbsp olive oil, season with salt and mix well.
  3. Grill chicken over medium-high heat (or use a grill pan to cook the chicken on the cook top).
  4. While you grill the chicken, prepare the honey balsamic vinaigrette. Combine all ingredients in a small bowl and mix well.
  5. When the chicken is done, serve on a plate and place 1 mozzarella slice over each chicken breast. Top with tomato mixture and drizzle some honey balsamic vinaigrette. Enjoy!

·      Delicious Meets Healthy June 15, 2015