Recent Recipes

Overnight Baked Berry Banana French Toast

Vegan Peanut Butter Eggs

Apricot and Almond Pasta Salad

Crunchy Chicken or Chickpea Salad

Mango Slaw

Fresh Corn and Tomato Salad with Torn Croutons

3 ears of corn

1 pound small tomatoes (get a variety of shapes and types)

3 to 4 scallions, sliced on a sharp angle

1/4 cup red wine vinegar

salt and pepper

2 large slices of country loaf bread

1/2 cup pistachios

1/2 cup fresh grated romano cheese

fresh basil and mint leaves.

olive oil

  1. Preheat oven to 400F. Tear bread and toss with 2 tbsp olive oil and a dash of salt. Bake for 10 to 20 minutes, flipping and tossing a few times, until golden brown.
  2. Cut the kernels off the corn, and slice the tomatoes into halves or quarters.
  3. Toss everything in a bowl. Salt and Pepper to taste. Add more olive oil if dry.
  4. Serve slightly cooler than room temp.

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Yield: 4 servings