Strawberry and corn salad

Ingredients:

1 ear of corn, husks removed

1 long English cucumber, chopped

2 cups cherry tomatoes (vine-ripened if possible!)

1/2 an avocado, cubed

2 cups fresh strawberries, quartered

1/2 cup fresh basil, chopped

1/3 cup crumbled feta

1/2 a lemon, juice only

2 Tbsp olive oil

Salt + pepper to taste

Instructions:

To steam the corn, bring a large pot of water to a boil. Once boiling, you can either add the ear of corn straight into the water or place it in a steamer basket. Cover with a lid and let steam for 5 minutes.

While the corn steams, chop up all of the other ingredients! This includes the strawberries, cherry tomatoes, cucumber, and avocado. Crumble the feta, chop the fresh basil, and set aside.

Once the corn is done, remove from water and allow to cool for a few minutes. Using a large knife, place the corn upright and slice the kernels off into a bowl.

In a large salad bowl, add the kernels of corn, sliced strawberries, cherry tomatoes, cucumber, and avocado chunks. Sprinkle with crumbled feta, chopped basil, olive oil, freshly-squeezed lemon juice, salt, and pepper. Toss everything to combine.

You can enjoy this salad immediately, or place it in the fridge for 30 mins to allow it to cool!

Lemon poppy salad dressing

Ingredients:

6 Tbsp extra virgin olive oil
1 Tbsp Dijon mustard
1 Tbsp poppy seeds
1 Tbsp honey
1 lemon - juice of
sea salt

Add all ingredients to a sealable jar and shake until well combined.
Pour over salad minutes before serving.

Also Read: What's on the Menu - Terrific Truffles

Ranch dressing

Ingredients:

Greek yogurt, plain
Parmesan cheese, grated
Olive Oil
Lemon Juice
Anchovy paste
Dijon Mustard
Garlic
Worcestershire
Salt & Pepper

In a medium sized bowl, whisk all ingredients together. Or you can combine all ingredients in a mason jar and give it a nice shake until combined so you don’t have to dirty a bowl!  Add a touch more olive oil if needed to get the desired consistency. Store in fridge in a mason jar or air tight container in the fridge for up to 1 week. Makes 1 cup.

Jalapeno mustard dressing

Ingredients:

Honey
Mustard
Jalapeno
Lime juice & zest
Fresh thyme (or parsley)
Olive Oil
Salt and pepper

In a bowl or jar, whisk the honey, mustard, lime juice, salt and pepper together. Then gradually whisk in olive oil and vegetable oil. Stir in the thyme and jalapeño. Store in a mason jar or airtight container in the fridge for 1-2 weeks. Makes 1 cup.