ROTD: Healthy Tomato, Basil & Corn Salad

Simple & Delicious is all that needs to be said about this amazingly fresh and Earthy salad. This can be a meal in itself or can be situated lovely alongside a piece of fresh baked chicken, sautéed fish or of course a Grilled Steak.

For those of you who want a vegetarian meal, omit the Mozzarella and another ingredient such as sliced Dried Figs or Sliced Pears they pair with this salad perfectly.

Enjoy!

Ingredients:

3 TBS white wine vinegar

2 tsp kosher salt

Freshly ground black pepper

¼ cup extra-virgin olive oil

6 ears fresh corn, husked (about 4 cups corn kernels)

2 cups red or orange grape tomatoes, halved

1 bunch scallions (white and green), thinly sliced

8 oz fresh mozzarella, cut into small cubes

1 ½  cups fresh basil leaves

Directions:

Whisk the vinegar, salt, and pepper in a small bowl.

Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.

Shear off the corn kernels with a sharp knife over a bowl.

Toss in the tomatoes, scallions, and mozzarella.

Pour the vinaigrette over the salad and toss to coat.

Cover and let set for 15 minutes or up to 2 hours.

Before serving tear the basil over the salad and stir.

Recipe Of The Day: Frosty Basil Lemonade

If your going to be outside for any length of time, the number one thing you must remember is to stay hydrated. The intense heat that the entire nation is suffering from, mixed with all of the bad air and humidity is crippling to say the least. The worst part about having to suffer through endless weeks of high temperatures is being inundated with flavorless water to keep the brain functioning. Today being National Lemonade Day, we are going to give everyone a drink they can enjoy to the last drop and we mean everyone whether you’re vegan, on a gluten free diet, Kosher, Halaal or just looking to have something low in cholesterol, this drink is for you.

Simply pour all of the ingredients in the blender and give it a bit of time to work its magic and Voila, you have something that the entire family will enjoy sipping on, whether its after going swimming, right before dinner or even before heading out in the morning to face the blistering heat, this Frosty Basil Lemonade is just the right blend of Earthy freshness and cool refreshing sweetness.

Enjoy!!

The Vitamix Frosty Basil Lemonade –

Ingredients:

3 cups Cold Water

1 ½ Lemons, (peeled, halved & seeded)

¼ cup Sugar (or other sweetener such as Nectresse)

½ cup Fresh basil Leaves (washed thoroughly)

1 cup Ice Cubes

Chilled Glasses

A few slices of Lemon for Garnish (optional)

Directions:

Place all of your ingredients (in the order listed) your Vitamix blender and secure the lid

Select Variable 1

Turn the Machine on and slowly increase the speed to variable 10 and blend for 1 minute or until the desired consistency has been reached.

Pour over ice into chilled glasses and garnish with Lemon.

Enjoy.

Recipe Of The Day: The Classic Pesto

Over the weekend we got a few tweets asking us just what is Pesto and how hard it is to actually make. Pesto is a sauce that originates in Genoa, Italy and traditionally consists of crushed garlic, basil and Pine nuts, blended with olive oil & Parmigiano Reggiano. These days, crushing the nuts by hand and using a mortar and pestle is a bit much for some people so the recipe is widely made in a food processor or blender.

When I was in Culinary School, I was amazed at how quickly one of my Chefs would pull together a quick Pesto a few of his choice students were allowed to snack on after the madness of the day had subsided.

The great thing about Pesto sauce is that it goes with A few fresh ingredients that pull together rather quickly and can be added to quite a few different dishes. Try mixing it directly into the pot you boiled your pasta in (after draining it of course,) drizzling over minestrone for a garnish, sprinkled over sliced beef steak tomatoes, the possibilities are endless.

Whatever you do, enjoy it, cause it is truly one of life’s treasures.

Ingredients

2.5 Cups Packed Fresh Basil Leaves

3 Cloves Garlic (if your familiar with roasting Garlic, roasting the garlic first, allowing it to cool down, then incorporating it into this recipe makes it that much more amazing.)

¼ Cup Pine Nuts

1 TBS Crushed Red Pepper Flakes

2/3 Cup Extra-Virgin Olive Oil, Divided

Kosher Salt And Freshly Ground Black Pepper, To Taste

½ Cup Freshly Grated Parmesan Cheese

Directions:

Combine the basil, garlic, pepper flakes and pine nuts in a food processor and pulse until coarsely chopped.

Add 1/2 cup of the oil and process until fully incorporated and smooth.

Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth.

Transfer the pesto to a large serving bowl and mix in the cheese.

This is a recipe that can be frozen, If freezing, transfer to an air-tight container and lightly drizzle the remaining oil over the top, but do not stir it in. Also only stir in the cheese if your going to be using the Pesto right away. That way the cheese will keep its crisp flavor.

Freeze for up to 2 months.  

Thaw and stir in cheese, when ready to use again.