I've been trying like crazy to use tomatoes, corn, and any other summer vegetables I can get my hands on before the next season comes. So, what's been cookin'? My meal at Langer's inspired a bit of bread baking. Tomatoes inspired a hodge podge of sauces. Corn inspired a few salads and soups. And Vegetables they just inspire me all around! Below is a receipe for Summer Tabouli Salad.
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| Rye Bread - with wheat flour |
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| Rye Bread Crostini and Soy Sesame Broccoli |
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| Summer Tabouli Salad over Chicken Paillard and Tomato Coulis |
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| Chicken Parmesan with Famer's Market Tomato sauce |
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| Slow Roasted Salmon over Herb Pistou Cous Cous |
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| Minestrone Soup with Summer Vegetables |
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| Chilled Corn Soup |
1 cup Corn, fresh, raw
1 cup Cucumber, medium dice, Persian or English
1 cup Tomatoes, medium dice
1/4 cup Green Onions, sliced thin
1 bunch Parsley, finely chopped
1 T Sherry wine vinegar
1 oz Lemon Juice, fresh
2 oz Olive Oil
Salt and Pepper as needed
1. Gently mix all ingredients together.
2. Salt and Pepper as needed.
3. Chill and serve.
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