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I really miss cooking - and it helps to heal me. So, this afternoon I made a Shallot-Corn Salad. I adapted this from Heidi Swanson's 101 Cookbooks Summer Corn Salad recipe.

- 4 ears of raw corn
- 1 large shallot, minced
- 4 tbsp brown sugar
- juice of 1 lemon
- white vinegar combined with the lemon juice to make 1/3 cup
- olive oil whisked with the lemon juice mixture to make a dressing
- 3/4 cups of sunflower seeds
- 1 tsbp dried oregano
- 1/2 tsp celtic sea salt

Mix and enjoy. I'm actually rather surprised at how very good it is.


( 2 comments — Leave a comment )
Aug. 6th, 2011 12:47 am (UTC)
shallots are expensive, so i am growng my own in the class garden. i have 6 grown and braided together, hanging on my kitchen wall ready for use....and another 20 or so still in the round! i am going to try this recipe when the corn has prouced ears....
Aug. 10th, 2011 10:11 pm (UTC)
yes!!! oh B it was so good!!
( 2 comments — Leave a comment )