Corn, Tomato, and Avocado Salad

Corn, Tomato, and Avocado Salad

Fresh and Raw

3 ears of corn, kernels cut from cob (raw)

1 cup cherry or grape tomatoes, halved

1 avocado, diced

½ vidalia onion, diced or minced

½ cup fresh basil, loosely packed and chopped

1 Tbsp. extra virgin olive oil

1 tsp. red wine vinegar

½ tsp. kosher salt

fresh cracked pepper, to taste

Mix it all up and enjoy!!!

Fresh Beet Salad

Today is Thursday, which means they deliver our CSA share right to our office - yay!  This is why I love Thursdays.  It doesn't hurt being the day before Friday either!  In our share, we found fresh beets, corn, spinach, green onions... did somebody say salad, please?!  Our goal was to create a delicious salad using only what we had on hand.  Please keep that in mind... what you have on hand... add, remove, or change ingredients as you please.  This recipe is just an idea.

Fresh Beet Salad


small bunch of small beets, with greens
extra virgin olive oil, I used 2 Tbsp.
fresh spinach leaves
fresh corn, I used two ears
green onions, I used the stalks from about 5 bulbs
Parmesan Reggiano shavings
Kosher salt and fresh cracked black pepper, to taste

Simple Balsamic Dressing:  3 to 1 parts extra virgin olive oil and balsamic vinegar.  Kosher salt and fresh cracked black pepper, to taste.  I used about 3 Tbsp. extra virgin olive oil and 1 Tbsp. Balsamic vinegar.

Preheat oven to 425 degrees

Cut greens from beets, trim ends off, and wash well

Toss with a drizzle of extra virgin olive oil, sprinkle with kosher salt and pepper

Wrap your beets up in foil and roast until soft, about 20 -25 minutes, cut into bite-size pieces

Wash and tear your spinach and beet greens

Cut the fresh corn off the cob

Chop the green onion stalks

Toss together your greens, corn, and onions

Top with beets

Drizzle with Balsamic Dressing and top with parmesan shavings

Avocado Omelet with Tomato

I just ate the most delicious and quick breakfast - hey, if it is the first meal of the day, regardless of the time, it IS breakfast!  I ate it all just now, so no photo.  :(

I need to go grocery shopping, but I had half an avocado and some egg whites calling my name!

Cut up a hot pepper and some green onions, saute in a small frying or omelet pan with a drizzle of extra virgin olive oil and sprinkle of kosher salt.  Once soft, pour in egg whites.  I used 3 Tbsp.  Cook until set, flipping once.  This is maybe 1-2 minutes.  If you are an omelet connoisseur, feel free to push your egg whites around the pan.

Top with sliced avocado and fresh sliced tomato.  Salt and pepper, to taste.

That is it!  It cooks up fast when you are hungry and your mouth will thank you!  Post photos if you try it, please!