New Recipes from Lizzy

Edamame, corn & tomato salad

a fast, fresh, yummy variation to a corn and bean salad. Portions are very flexible.

fresh corn kernels: 2 ears or 3/4 c frozen

Frozen shelled edamame: about 1 1/2 cups

Cherry tomatoes: 12, halved

Avocado: 1 large, pitted, peeled, cubed

Fresh lime juice, 2 tablespoons

Salt and pepper

oil: 1 tablespoon

Romaine lettuce (I used greenleaf)

Fresh cilantro, 2 tablespoons finely chopped

1. cook corn and edamame: bring a saucepan of water to a boil and have ready a bowl of ice water. Ad the corn and the edamame and cook for 3 minutes. Transfer to ice water using a slotted spoon. Drain the corn and edamame, place in a large bowl and add the tomatoes and avocado.

2. Whisk together the lime juice, 1 teaspoon salt, and 1/8 tsp pepper. Slowly whisk in the oil. Pour the dressing over the salad and gently toss to combine. Arrange the lettuce leaves on a serving platter and spoon the salad onto the leaves. Garnish with cilantro and serve.

Potato Salad with Spring Onions, Capers, and Mint

~courtesy of “Vegetable Harvest” by Patricia Wells

1 lb firm yellow-flesh potatoes

¼ cup olive-oil

2 Tbl fresh lemon juice

1 Tbl imported French mustard

3 spring onions trimmed, peeled, and cut into very thin slices

¼ cup capers in vinegar, drained

Fine sea salt

¼ cup fresh mint leaves, cut into chiffonade

1. scrub potatoes, but do not peel. Bring 1 quart water to a simmer in the bottom of a steamer. Place potatoes on the steaming rack and steam, covered, just until the potatoes are fully cooked, about 25 minutes.
2. Dressing: in large salad bowl, combine the oil, lemon juice, and mustard and whisk to blend. Add onions and capers and toss. Taste for seasoning.
3. Once the potatoes are cooked, cut them crosswise into thin slices, tossing theh slices directly into the dressing. Do this while the potatoes are still warm so they quickly absorb the dressing. Toss to thoroughly coat the potatoes with the dressing. Add the mint and toss again. Taste for seasoning. Serve warm.