Name: Spicy Corn, Peach and Burrata Salad
Prep time: 10 min
Cook time: 10 min
Yield: 4 people
Ingredients: 4 ears yellow corn (husked); 2 tbsp olive oil; 1 jalapeno (seeded and diced); 1/3 c fresh basil (chopped); 2 tsp fresh oregano (chopped); lemon (zested and juiced); 1/2 lime (juiced); flaked sea salt; 2 peaches (cored and sliced); 8 oz burrata cheese

This is perfect for summer. Original recipe found on Half Baked Harvest.

Spicy Corn, Peach and Burrata Salad

Course

salad

Cuisine

vegetarian

Prep Time

10 minutes

Cook Time

10 minutes

Servings

people

Ingredients

4 ears yellow corn husked
2 tbsp olive oil
1 jalapeno seeded and diced
1/3 c fresh basil chopped
2 tsp fresh oregano chopped
lemon zested and juiced
1/2 lime juiced
flaked sea salt
2 peaches cored and sliced
8 oz burrata cheese

Course

salad

Cuisine

vegetarian

Prep Time

10 minutes

Cook Time

10 minutes

Servings

people

Ingredients

4 ears yellow corn husked
2 tbsp olive oil
1 jalapeno seeded and diced
1/3 c fresh basil chopped
2 tsp fresh oregano chopped
lemon zested and juiced
1/2 lime juiced
flaked sea salt
2 peaches cored and sliced
8 oz burrata cheese

Instructions

Preheat grill. Grill corn turning every 2-3 minutes. Cook until lightly charred all over. Remove and let cool. Remove the kernels add to salad bowl. Add the olive oil, jalapeno, oregano, basil, lemon juice, zest, lime juice and salt. Stir in peaches. Break the burrata cheese over the salad, drizzle olive oil over salad.

Beef Stew

Rich and comforting Italian beef stew.

Servings

Ingredients

7 tsp olive oil divided
1 1/2 cups onion chopped
1/2 cup carrot chopped
1 Tbsp garlic minced
1/4 cup flour
2 lbs boneless chuck roast trimmed and cut into cubes
3/4 tsp salt divided
1/2 tsp black pepper
1 cup dry red wine
3 3/4 cups plum tomatoes chopped
1 1/2 cups beef broth
1/2 cup water
2 tsp fresh oregano chopped
2 tsp fresh thyme chopped
1 bay leaf
8 oz mushrooms quartered
3/4 cup carrots sliced 1/4 inch thick
2 Tbsp fresh basil chopped
1 Tbsp parsley chopped

Servings

Ingredients

7 tsp olive oil divided
1 1/2 cups onion chopped
1/2 cup carrot chopped
1 Tbsp garlic minced
1/4 cup flour
2 lbs boneless chuck roast trimmed and cut into cubes
3/4 tsp salt divided
1/2 tsp black pepper
1 cup dry red wine
3 3/4 cups plum tomatoes chopped
1 1/2 cups beef broth
1/2 cup water
2 tsp fresh oregano chopped
2 tsp fresh thyme chopped
1 bay leaf
8 oz mushrooms quartered
3/4 cup carrots sliced 1/4 inch thick
2 Tbsp fresh basil chopped
1 Tbsp parsley chopped

Instructions

Heat a Dutch oven over medium-high heat. Add 1 tsp. oil to pan. Add onion and chopped carrot; saute 8 minutes, stirring occasionally. Add garlic; saute 45 seconds, stirring constantly. Remove from pan.
Add 1 Tbsp oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 tsp. salt and pepper; dredge in flour. Add half of beef to pan saute 6 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
Add wine to pan; bring to boil scraping pan to loosen browned bits. Cook until reduced to 1/3 cup (about 5 minutes). Return onion mixture and beef to pan. Add tomato and next 6 ingredients (through mushrooms); bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Uncover and stir in sliced carrot. Simmer uncovered 1 hour or until beef is very tender, stirring occasionally. Discard bay leaf. Stir in remaining salt, basil and parsley. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light