Corn, Tomato and Avocado salad
6 ears corn, shucked or about 3 cups
1 Tbls. fresh lemon juice and a little zest
½ Tbls. balsamic vinegar
1 clove garlic, minced
1/3 cup olive oil
2 Tbls. red onion
2 cups cherry tomatoes cut in half salt and peppered
1 avocado, diced
Handful fresh basil leaves, chopped
Bring a large pot of salted water to a boil. Blanch the corn for 2 minutes, then grill. Cut the kernels off the cob with a sharp knife. (Trader Joes’s has roasted corn.) Whisk together olive oil, lemon juice, garlic and balsamic, taste for salt and pepper.
In a large bowl add corn, tomatoes, red onion, basil and mix together with dressing, gently fold in avocado. Season with salt and pepper. Serves 6-8.
Grilled Asparagus with Goat Cheese and Prosciutto
1 bunch of asparagus (about 1 pound); cut into about 2 inch sections
1 ½ Tbls. diced red onion
4-5 slices prosciutto cut in julienne strips
2 Tbls. chopped roasted red pepper
1/2 cup crumbled goat cheese
Wash and dry asparagus and break off woody part of the stem. Toss lightly in olive oil and season with salt and pepper, roast in 350 degree oven for about 12 minutes (or place on grill until slightly browned) then and toss with remaining ingredients and vinaigrette. Season with salt and pepper. Serve room temperature. Serves 4.