Corn & Zucchini Salad with Feta

Corn & Zucchini Salad with Feta

 RECIPE BY MONA TALBOTT BON APPÉTIT AUGUST 2014

Ingredients

  • 4 ears of corn, husked
  • Kosher salt
  • 4 small zucchini (about 1 1/2 pounds), thinly sliced lengthwise on a mandoline
  • 8-10 zucchini blossoms, torn into large pieces (optional)
  • 1/4 cup coarsely chopped fresh basil
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • 4 ounces feta, crumbled (about 1 cup)

Preparation 

Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.

Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms (if using), basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.

Do ahead: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using. Serves 8. 

PLUOT TART

PLUOT TART

 

SUNSET MAGAZINE AUGUST 2004

INGREDIENTS 

  • 9-inch square puff pastry (half of a 17.3-oz. package) 
  • 2 tablespoons apricot jam 
  • 1 pound (2 or 3) pluots, rinsed and cut into thin wedges 
  • 1 egg, lightly beaten 
  • 2 tablespoons turbinado sugar

PREPARATION 

Lay puff pastry on a lightly floured surface. Cut square in half to make two rectangles; save one for another use. With a floured rolling pin, roll out one rectangle to 7 by 14 inches. Transfer to a buttered 12- by 15-inch baking sheet.

Brush all but a 1-inch border of dough with the apricot jam. Lay two rows of overlapping pluot wedges over jam. Brush edges of dough with egg and fold, pinching corners to seal. Brush edges of tart with egg. Sprinkle fruit with sugar. 

Bake in a 375° oven until pastry is browned and pluots are tender when pierced, 35 to 40 minutes. Let cool. Makes 4 to 6 servings. 

 

 

 

 

BLISTERED PADRÓN PEPPERS

BLISTERED PADRÓN PEPPERS

 

 BON APPETIT MARCH 2013 TRASIERRA, SEVILLE, SPAIN

INGREDIENTS 

  • 2 tablespoons olive oil
  • 1 pound Padrón or Shishito peppers
  • Flaky sea salt (such as Maldon)

PREPARATION 

Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add Half of the peppers; cook, tossing occasionally until the skins are blistered and fish is softened, about 4 minutes. Transfer into a bowl, sprinkle with salt, and toss to coat. Repeat with remaining pepper, remaining 1 tablespoon oil, and more salt. Makes 6-8 servings.