Happy Monday! How was your weekend? This weekend was packed with a ton of fun for us. Saturday morning we chilled and I went to the gym, then Saturday evening we walked around downtown Durham (including the American Tobacco Center, which is one of my absolute favorite spots in Durham). The sky was so blue!
Then we went to Rue Cler for dinner- it’s Triangle Restaurant Week and the prix fixe menu was superb. I started with a chilled cucumber soup with crab timbale, then a “tower” of marinated veggies with sheep’s milk feta. My main course was an outstanding sautéed NC yellowfin tuna served with piperade (a pepper and tomato-based sauce- yes, I looked it up) and crispy potatoes. Plus a humungous perrier that made me have to pee for the next four hours…
Which is very unfortunate because then we went to see “The King & I” at DPAC, and let’s just say the ladies room line was the longest I have EVER seen it. These are the times I really wish I were a man. The line was seriously out the door and extended across the entire floor to the opposite set of stairs. Seriously! Good thing they move you in and out pretty quickly.
Sunday was church and then I got to work on a new recipe. I was craving something summery, light, and that could be served as a garnish for tuna burgers or a side salad on its own. I adapted this recipe from Cooking Light with a few additions and modifications, and I think it turned out really well!
This would be perfect for using up any leftover corn on the cob. It would also make the perfect side for your next cookout. I served it with some homemade tuna burgers (recipe coming soon!) over spinach and some roasted sweet potatoes on the side. Looking forward to enjoying it all week long! Recipe below.
- 4-6 fresh corn on the cob, roasted or grilled
- 4 medium plum tomatoes (or 8 small campari tomatoes), quartered
- 1/2 tsp salt
- 3/4 cup cooked quinoa (or other grain)
- 1/2 cup edamame
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp low sodium soy sauce
- pinch of sugar
- 1/2 tsp fresh pepper
- 1/4 cup chopped green onions
- 1 tbsp minced garlic
- 1 tbsp miso paste
- juice of 1/2 lemon
- feta for topping
- In a large bowl, sprinkle tomatoes with salt and allow to sit for 30 minutes.
- Shave off corn kernels from fresh corn and combine with edamame. Add to tomatoes and gently toss.
- While still warm, add quinoa to tomato mixture.
- Prepare vinaigrette by combining remaining ingredients (through lemon) in a mason jar. Whisk to combine. Thin out with hot water if needed.
- Pour vinaigrette over salad according to taste (I usually save a bit in the jar for later- don’t want to overdress!).
- Chill at least 30 minutes before serving.
- Serve over spinach and sprinkle with feta.