Posts Tagged ‘Sweet corn with baby beets and basil’

After the hottest July I can remember, I sure hope we are not in for more heat and humidity as the dog days of August approach.  But if the temperature soars and it’s too hot to cook, try these recipes for  light summer evening supper.

This meal and recipes comes directly out of Martha Stewart Living, August 2010.

Bacon, Avocado and Tomato Sandwiches Swapping out lettuce for crunchy sprouts and and adding a layer of creamy avocado turns this lunch classic into a more substantial meal.

12 to 16 slices of pepper-crusted bacon (about 8 oz)

8 slices of rustic bread

2 TBS plus 2 tsp of mayonanise

1 1/3 cup radish sprouts

1 Hass Avocado sliced

1 large tomato sliced

coarse salt

Cook half the bacon in a large skillet over medium heat, turning occasionally till crisp, 7-9 minutes. Transfer to paper towel-lined tray to drain. Repeat with remaining bacon.

Lightly toast bread, and spread 1 tsp of mayonnaise onto one side of each slice. Pile on sprouts, avocado, bacon and tomato. Season with salt and top with remaining bread.

Iceberg Lettuce with Blue Cheese Vinaigrette Salad is easy when you don’t have to chop, shred, or tear any of the greens.  Just quarter a head of iceberg lettuce and top with zesty blue cheese vinaigrette.

3 TBS white wine vinegar

1 small shallot finely chopped

1 tsp Dijon mustard

1/2 cup extra virgin olive oil

1/4 cup crumbled blue cheese

coarse salt and freshly ground pepper

1 head iceberg lettuce quartered into wedges

Whisk together vinegar, shallot and mustard.  Pour in oil in a slow steady stream, whisking constantly until emulsified.  Whisk in half the blue cheese. Season with salt ;

Arrange lettuce wedges on a platter.  Drizzle with vinaigrette. Sprinkle with remaining blue cheese and season with pepper.

Sweet Corn with Baby Beets and Basil The vegetables in this side dish are simply tossed in olive oil, allowing the earthy-sweet summer flavors and bright colors to shine.

Coarse salt and ground peper

2 ears of corn, husked and halved

8 baby beets (about 1 pound) trimmed and scrubbed

Extra virgin olive oil for drizzling

1 to 2 TBS torn fresh basil

Garnish: fresh basil sprigs

Bring medium pot of water to a boil, season wit salt.  Cook corn until tender, about 4 minutes; remove with a slotted spoon and transfer to a plate.

Add beets to water and simmer partially covered until tender when pierced with a knife, 30 -35 minutes; Remove with a slotted spoon and transfer to a plate.  Peel and cut beets into halves or quarters.

Carefully cut kernels from corn cobs using a sharp knife and transfer to a large shallow bowl.  Add beets and drizzle with oil. Season with salt and pepper and stir in torn basil. Garnish with basil sprigs.

Note: Over the past 20 years or so iceberg lettuce fell out of favor, overshadowed by a succession of new and exotic greens, such as Mesclun, Frisee and Arugula.  However, quartered iceberg wedges and blue cheese is an American classic and this version using a blue cheese vinaigrette is an updated version and delicious.

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