Also on these boards
6 medium to large corn on the cob (shucked and rinsed) 3 small to medium zucchini 1 pint cherry tomatoes, halved 1/4 cup slivered fresh basil leaves 4 tablespoons white wine vinegar 2 tablespoons extra-virgin olive oil 1 tablespoon honey 1 tablespoon freshly squeezed lime juice salt and freshly ground black pepper, to taste Cover the salad with plastic wrap and refrigerate for at least one hour and up to 4 hours until ready to serve Toss again before serving
♥ Caprese: Take a whole tomato and cut slices into it (about 1/4″ thick) without cutting all the way thru the other side. Insert a slice of fresh mozzarella cheese and a basil leaf in between each slice. Once the tomato is stuffed (it should “fan” out a bit) drizzle olive oil and balsamic vinegar over the top. Drizzle it with your favorite sea salt – and voila! An update to everyone’s favorite caprese salad!
Fresh Creamed Corn 4 fresh ears corn, steamed, grilled (preferably) 4 tbsp. unsalted butter 1 tbsp. all-purpose flour 1 1/4 tsp. sugar 1/4 tsp. kosher salt 3/4 – 1 cup Heavy Cream Melt butter over med heat. Slice cooked corn off the cob using the back of your knife, force off any remaining kernels of corn and the “milk” juices Add flour to butter stir to combine. Add sugar, salt corn. Stir cook 1 min. Add cream to slightly over your desired thickness cook 5 min to thicken