Fresh from the Kitchen: Recipes & Food Inspiration
- Quick-pickle the onions: simmer a sweet and tart brine, pour over sliced onions with crushed red pepper, chill until ready.
- Grill peaches and corn: brush with butter, char on high heat, rotate and cook until nicely caramelized and tender.
- Make the Strawberry Chive Vinaigrette: puree strawberries, add honey, vinegar, chives, poppy seeds, and pulse until emulsified.
- Assemble and serve: cut grilled peaches, shave corn, combine greens, basil, tomatoes, pickled onions, goat cheese, nuts and seeds; toss with dressing.
- Serve or store: serve immediately for best texture or refrigerate briefly to keep ingredients crisp before serving.
Prep Your Ingredients: Thinly slice the red onions, cut the tops off the strawberries (optional), dice the chives, and cut the tomatoes into halves. Cut peaches into halves and remove the pits.
½ red onion, ½ pint cherry tomatoes, 3 peaches, 2 cups strawberries, 1 ounce chives
Quick Pickle the Onions: Add water, vinegar, honey, and salt to a small saucepan over medium, and stir vigorously to dissolve. Bring the mixture to a simmer (about three minutes), then remove from heat. Thinly slice onions, then add to a jar along with crushed red pepper, and carefully pour the brine into the jar to cover. Place in the refrigerator until ready to use.
¼ cup water, ¼ cup apple cider vinegar, 1 tablespoon honey, ¾ teaspoon fine sea salt, 1 pinch crushed red pepper
3 tablespoons unsalted butter, 3 ears of sweet corn
Place the peaches (flesh side down) and corn directly on the grill grates and cook for 4-5 minutes, or until defined char lines have developed, then flip the peaches over to their skin sides, and rotate the corn cobs. Cook the peaches for about 2-3 minutes more, and remove, then rotate the corn cobs again and cook for another 2-3 minutes.
Make the Strawberry Chive Vinaigrette: While the grilled items cool, use a blender or food processor to puree the strawberries (about three pulses), then add in honey, apple cider vinegar, chives, and poppy seeds. Pulse until emulsified (about 30-45 seconds), then set aside.
honey, ½ cup apple cider vinegar, ⅓ cup olive oil, 1 pinch fine sea salt, 1 ½ teaspoon poppy seeds
Assemble and Serve the Salad: Cut the peach halves into bite-sized chunks, and shave the kernels off the corn cobs. Break the goat cheese into bite-sized pieces.
8 ounces goat cheese
Add the lettuce, basil, peaches, tomatoes, corn, onions, goat cheese, pecans, and sunflower seeds to a serving bowl or platter, then pour dressing over top and toss until evenly coated. Serve immediately or store in the refrigerator until ready to serve.
8 ounces butter lettuce, 1 ounce fresh basil leaves, ½ cup pecans, ¼ cup sunflower seed kernels
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