RAW SUMMER CORN SALAD
3 Corns on the Cob, peeled and cut off cob
DRESSING
Cherry Tomatoes washed, Sliced in half
1/2 Shallot
2 cloves garlic diced
4 Tbs. Apple Cider Vinegar
Salt
EVOO
Fresh Chives, Oregano, Basil
Mix the salt, vinegar first, add the EVOO, shallot, garlic, herbs, and whisk. Blend into corn and tomatoes. Let sit to merry flavors.
CHILL BASIL TAHINI DRESSING
1 Cup Terazi Tahini
2 Cloves Garlic
1 to 1 & 1/2 cups water
1/4 tsp Maple Syrup
Salt
Handful of Basil
Blend the first two ingredients, add the water, basil and blend thoroughly, you’ll find yourself adding more water for a thinner consistency. Start with 1/4 tsp salt and add more as necessary. Taste test, by adding more basil or adjusting with more tahini, syrup or water.
KALE SALAD
Kale, wash, dry with spinner and cut from stem, tear into small pieces
Add the Kale to a salad bowl and mix in the Tahini dressing. You’ll want to massage it into the Kale with your hands to get it into the Kale well. Let it sit and marinate a bit.
BLACK RICE
1 Cup Black Rice
1&1/2 cups water
Salt
Bring water to boil in saucepan, rinse the rice, and add to boiling water, cover and simmer for approximately 20 minutes. Check for doneness. Don’t overcook, add salt. And let cool.
MUSHROOMS
Maitake, Trumpet and Oyster
2 Cloves Garlic diced
Sauté Garlic in grapeseed oil. Add the mushrooms, Trumpet and Oysters, cook until browned, add a little water or splash of Madeira and reduce. Set aside and add Maitakes and cook the same way.
The dressing is off the charts and my new favorite. Basil is so healing, it is used in medicinal treatments for nasal, colds, inflammation, and provides macronutrients; calcium, Vitamin K and antixodants. And taste so good in dressings. You’re going to love this bowl, mix it all together and you’ll be delighted by the textures, and taste. Let me know if you tried it! Enjoy!