I had a dinner tonight that just got all my neurons to snap awake and convince me to post this. Unfortunately, I was also delayed.
Anyway, here goes:
Cold cucumber, peeled and cubed
Cherry(?) tomatoes sliced (small tomatoes)
Can, or pouch of tuna, crumbled
Vinegar
Salt to taste
Mix it all and enjoy.
The vinegar really can be like sugar in that it seems to satisfy your taste buds. The cold cucumber works well with the room temperature tuna, and the texture of each work well together. The tomato seems to refresh the taste buds for a new fork-full.
Rub with olive oil and grill some fresh ears of corn (3-5). A bit of char is important.
Let cool and slice off the cob.
Combine with chopped: avocado, one jalapeno, scallions, lime juice, generous salt and fresh ground pepper. Garnish with fresh parsley or cilantro.
Serve at room temp or slightly chilled.
…It just occured to me to add halved grape tomatoes. Next time.
A recent recipe I invented that’s going in the Keeper file:
Corn Curry Slaw
Fresh corn cobs
fresh tomatoes
cabbage
mayo (I used olive oil mayo)
curry powder
hard boiled eggs
jicama
sweet onions
avocado
sweet bell pepper
celery
a little salt
a little honey
a little rice vinegar
Boil corn, let chill a bit, cut off the kernels. (Fresh is crunchier than frozen)
dice onion and jicama into small pieces, like pea size
slice cabbage into slivers
dice tomatoes into dice size
ditto avocado and bell peppers
chop the celery very thinly
mix a little bit more curry powder than you think you’ll need into about a cup of mayo
drizzle a little honey, a little vinegar, a hefty multi-finger pinch of salt
toss that shit
(delicately; consider the avocado)
It’s not very original, but whenever I want a light, refreshing summer dish…
1 medium cucumber peeled and deseeded
1 red bell pepper
1 green bell pepper
1kg ripe tomatoes
2 cloves garlic peeled
100g bread
150ml olive oil
2 tbsp sherry vinegar
Chop all the veggies roughly. Put everything in a blender and whizz until smooth, add salt to taste. Strain and chill.
Hurrah, gazpacho!
Serve with crudites, olives or whatever tickles your fancy.