I've been thrilled meeting many of you at the farmers market in Manassas during my little cooking gig on Thursdays from 10:30 a.m. to 12:30 p.m. It's a great opportunity to share ideas, exchange recipes and experience new ones.
The vendors have been quite generous donating their produce and goods, giving me an opportunity to whip up some creative seasonal dishes. I want to share some of those recipes with you before their bounty of fruits and vegetables dissipates.
FRESH CORN SALAD
5 large ears fresh corn
¼ cup sugar
¼ cup apple cider vinegar
¼ cup olive oil
1 medium red onion, minced
I medium red bell pepper, minced
¼ cup chopped fresh chopped cilantro or parsley
Salt and pepper to taste
Boil corn cobs in salted water for 3-4 minutes then plunge into ice water, cool and drain. Cut kernels off the cob. (Or, sauté kernels cut from cob in nonstick skillet for 5-6 minutes until tender.)
In large bowl, whisk together sugar, vinegar and oil. Add corn, onion, red pepper and cilantro or parsley; toss to coat. Season to taste with salt and pepper. Cover and chill for 2 hours or overnight. Makes six cups.
PEACH-CUCUMBER SALSA
2 cups diced peaches
1 cup diced cucumber, unpeeled
½ cup red bell pepper, minced
1/3 cup chopped fresh cilantro*
2 tablespoons lime juice
2 tablespoons apricot preserves
1 minced jalapeno
*may substitute mint or parsley
Combine all ingredients and refrigerate at least 2 hours. Makes about four cups.
WATERMELON SALAD
½ of a seedless watermelon
¼ cup olive oil
¼ cup rice vinegar
Fresh mint to taste
3 oz. feta cheese, crumbled
Remove rind from watermelon and dice into ½ to 1-inch cubes. Combine olive oil and rice vinegar; blend well to emulsify, pour over melon and toss. Roll cleaned and dried mint leaves together and cut into shreds (chiffonade). Sprinkle shredded mint and feta over melon salad, toss gently and serve immediately. Serves six.
Mary Ann Kauchak lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO" is available at Mom's Apple Pie in Occoquan. Reach her at makauchak@comcast.net.
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