Today's lunch was super fresh, and I'm not just talking about the ingredients. We were joined by two of our brand-new, first-day-on-the-job summer interns. We're psyched that not only will they be helping us out for a few months, but they also want to get in on the weekly cooking rotation. Have at it, ladies!
Green Bean, Corn, and Tomato Salad
3 ears corn, husks and silk removed
1 1/2 pounds green beans, stem ends snapped off
3 cloves garlic, peeled and gently smashed
4 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
1/2 small red onion, peeled and thinly sliced
1 medium yellow tomato, sliced 1/2-inch thick
2 cups of small, mixed red and green heirloom tomatoes, halved
In a large pot of boiling salted water, cook the corn until tender, 5 to 7 minutes. Remove corn with tongs and set aside on a cutting board to cool. Using a strainer, remove any corn silk remaining in the pot.
Add the green beans, return to a boil, and cook until very tender, about 8 minutes (timing may vary depending on the size of the beans). Meanwhile, cut the corn kernels off the cobs and put kernels in a large bowl. Drain the beans in a colander, shake to remove excess water, and put in bowl with corn. Add garlic and 3 tablespoons of oil. Toss well and let stand at least 30 minutes for flavors to blend; refrigerate if longer than 30 minutes.
If necessary, bring beans and corn to room temperature by removing them from refrigerator 30 minutes before serving. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and tomatoes. Add salt to taste and serve at room temperature.
(Andi winged it with the measurements in this casual recipe, so determine measurements based on how many you're serving, and how much you like each of the ingredients)
Broccoli florets, chopped
Cherry tomatoes, halved
Herbed feta cheese
For the dressing:
Salt and pepper
Oregano and mint from my little window herb garden, chopped
Combine the salad ingredients. Mix up the dressing, pour it over the salad, and toss. This tasted better today after a night in the fridge!
Check out more ways to cook with quinoa.
3 cups rolled oats
1/2 cup flaxseed meal
1 cup chopped almonds
1 1/2 cup sunflower seeds
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon sea salt
1/2 cup chopped dried apricots
1/2 cup golden raisins
1/2 cup dried cranberries
1/4 cup olive oil
3/4 cup honey
Combine the first eight ingredients in a large bowl. Spread the oat mixture on a large baking or roasting pan and sprinkle the dried fruit on top. Then drizzle with olive oil and honey. Bake at 350° for 12 minutes, then remove from the oven and stir the mixture before returning to the oven for another 12 minutes. Repeat up to four times or until the mixture is golden brown (depends on the oven). Cool completely before serving.
Try sprinkling this on top sliced berries and vanilla ice cream, like we did this week. For extra sweetness, drizzle a little honey or agave on top.
Check out more healthy granola recipes.
Photography by Jillian Guyette