Purple Diakon Radish, Silver Queen, and Cucumber Salad

August 21, 2019 Sarah Hornung

Approximate quantities: 1 head of red romaine, roughly chopped; 6 Kirby cucumbers, cut lengthwise into thin spears, then into 1-inch segments; 1 purple diakon radish, sliced into thin discs; kernels of 1 ear of grilled silver queen corn; 2 yellow carrots, sliced into thin disks; drizzled with 1/4 teaspoon of red chili flakes, salt and pepper to taste

Peanut-Soy-Rice-Vinegar-and-Sambal Dressing — not pictured — inspired by Sue Li: Whisk together 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 3 tablespoons unsalted peanut butter, 1 teaspoon sugar, and 1/2 teaspoon sambal

Serves four as a side, or two as a main with 1 cup of steamed rice

Grilled Corn

July 18, 2019 Sarah Hornung

“To cook corn on the grill is to enter into a world of debate” –@samsifton

I like to keep it really, really simple with grilled corn: Husk, wash and scrub — scrubbing will also help remove the silks — and then drizzle with a small amount of neutral, vegetable oil salt, and pepper

Approximate quantities: 10 corn, husked, washed, and scubbed; 3 tablespoons of grapeseed oil, salt, and pepper

Drizzle the corn with the oil and salt and pepper, or, if you don’t have a steady drizzling hand, it’s also easy to roll them in vegetable oil, salt and pepper in a large, rectangular Pyrex baking dish just before grilling

Grill at a medium high-heat for about 12-14 minutes, turning them half way through

Another Too Hot To Cook Salad

August 29, 2018 Sarah Hornung

Approximate Quantities: 1 head of romaine lettuce, roughly chopped; 3 carrots, sliced into thin disks; 1/2 of an English [seedless] cucumber, sliced into thin crescents; 6 French breakfast radishes, sliced into thin disks; kernels of 2 ears of grilled silver queen corn; 2 artichokes, quartered; 10 slices of halloumi, toasted in a non-stick frying pan; drizzled with olive oil, apple cider vinegar, Cholula chili lime, salt and pepper to taste

Serves four as a appetizer and two as a main.