Corn Salad

I created this salad to bring to our Easter Celebration.  My inspiration came from my potato and corn chowder, but the warmer weather demanded something cold.  Since Easter, I have made this salad about once a week at my husband's request.  It usually lasts 2-3 days before I find an empty bowl on the counter.

Salad Ingredients

1-2 bunches green onions

1 leek

1-2 celery stalk

1 red pepper

2 pounds frozen corn

3-5 pounds potatoes

1-2 bunches cilantro

Dressing 

2/3 cup oil

1/4 cup apple cider vinegar

1/4 cup lemon juice (I used Meyer from our tree)

2-3 tablespoons no-salt garlic and herb seasoning.

Directions

1. Cook the potatoes until soft.  Allow to cool, then slice.

2. Slice the onions, leek, and celery into small pieces.

3. Dice the pepper and cilantro

4. Defrost the corn by running water over it in a colander.

5. Add all the ingredients to a large bowl (or two smaller ones)

6. Mix the dressing and pour over the salad.  Stir to combine.

You can serve immediately, but the flavors will be more intense if allowed to sit overnight.  This makes a lot of salad and could easily be cut in half.  It also is open to many other ingredients and combinations.  I have made it with sauteed mushrooms, black beans and cumin, and have omitted the red pepper.

Vegetable Thai Curry

This soup was a result of an overflowing refrigerator with vegetables that were a little past their prime. I decided that a Vegetable Curry would be a great way to use the vegetables and some of the cans of coconut milk my husband acquired en mass when they were on sale a few weeks ago. I suspect any assortment of veggies would yield a similar result. Here is a combination that we really enjoyed.

Ingredients
1 yellow onion, cut into eights
5 cloves garlic, roughly diced
1 leek, sliced thinly
5 ribs celery, sliced thinly
4 green onions, sliced thinly
3 medium carrots, sliced
1 yellow pepper
1 small bunch cilantro
1 small sweet potato, cubed
1 small yam, cubed
1 bunch kale, sliced
ginger, peeled and cubed
jalapeno, whole
1 stalk lemongrass, cut into 3 in pieces and pounded
3-4 tablespoons curry powder
1-2 tablespoons garlic and herb seasoning mix
4 cans coconut milk
8 cups water
oil for sauteing

Directions
1. Saute the yellow onion, garlic, and leeks.
2. Add the water and bring to a boil.
3. Add the celery, green onions, carrots, pepper, cilantro and continue to boil.
3. Place the ginger, jalapeno, and lemongrass into a spice ball or cheese cloth and add to the soup.
4. Add the spices, coconut milk, sweet potato, and yam and cook until tender
5. Just prior to serving, add the sliced kale and cook just until it is softened.

We ate this over brown rice with garlic shrimp on top.  Hope you like it as much as we did.

Harriet's Mixed Bean Soup

This is an easy soup that is perfect for a blustery winter day.

Ingredients (shown above)

4 celery stalks, sliced

1 sweet onion, diced

5 sweet peppers, diced

1 head garlic, diced

mushrooms, sliced

2 cups mixed dry beans

3 tablespoons of your favorite no salt seasoning

3 tablespoons dry parsley or basil (can use fresh if available)

black pepper to taste

1 can no-salt added tomatoes*

2-4 cups greens (spinach, chard, bok choy, kale, etc)

oil (olive or canola)

Directions

1. Soak the beans per the package directions, either overnight or using the quick soak method.
2. Saute the celery, onion, peppers, and garlic in canola or olive oil. Canola does not burn as readily but is not as tasty.
3. Boil the beans for 1 hour then add the sauteed vegetables, mushrooms, and spices.
4. When the beans are soft, add the tomatoes and the greens and simmer for and additional 5-10 minutes.

We eat this soup with brown rice and bananas.
*Of course you can always use fresh tomatoes when in season.