Tag Archives: salads

Moriah Saccardo’s Summer Corn Salad

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When your garden is overflowing, but not with lettuce, here’s a fabulous recipe for a summer corn salad from Moriah Saccardo.
Moriah is a “wash ashore” to the Cape from a far off place called Plymouth, MA. She has been living, careering and raising a beautiful family in Falmouth since 1998. Moriah has enjoyed working in the hospitality marketplace representing resorts to groups from all over the world.  She has enjoyed being a destination ambassador of all things “Cape Cod” to  international travelers, organizations, associations, educational programs and motor coach travelers. Her passion for the region from the coastline, arts, history, agriculture and warm community environment made her almost  twenty year career a gift.  Last year Moriah transitioned into the real estate market. http://www.capecodera.com/realestate/agent/moriah-t-saccardo/  She has had an incredible journey thus far participating with families to create a wonderful home life right here on Cape Cod.  One  her favorite life activities is to garden. At her own home, Moriah gardens for as much of the year as possible in raised beds, ground beds, containers and a greenhouse. Her family reaps the benefits “Mother Nature” shares with us as much as possible.  One of her family’s favorites is a summer corn salad.
Moriah’s Summer Corn Salad
Serves 4
Ingredients
4 ears of native corn steamed in water with Mediterranean salts and brown sugar.,
   rinsed in cool water, then diced from the husk.
2 good size cucumbers diced into bite size pieces.
Two handfuls of cherry tomatoes cut in half
One pepper chopped
2 good sized carrots, peeled and chopped
1 can of chickpeas
Half a buffalo mozzarella ball chopped into bite size
Handful of basil, parsley and dill diced
Add olive oil and balsamic vinegar to taste.
This can all be a local creation…..we deviate and enjoy frequently! Bon appétit!
 A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

 

Judy’s Sweet and Sour Cucumber Salad

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Happy Fourth of July and Happy Birthday Auntie Judy, now a Florida resident who vacations with family on Cape Cod.  Judy Klug cooks lots of vegetarian and lots of veggies from both her garden and local farmers markets.  She has mastered the use of spices and herbs to bring out the vegetables’ ultimate flavor.  Here she shares a refreshing Sweet and Sour Cucumber Salad!

 

Sweet and Sour Cucumber Salad                                                                                             
1 English cucumber
1 teaspoon salt
2 teaspoons honey
2 tablespoons rice vinegar
3 tablespoons chopped cilantro or parsley
2 teaspoons sesame oil
1/4 teaspoon crushed red peppercorns
Strips of red and yellow peppers to garnish

Peel thin strips of the cucumber along the length.  This gives a pretty striped effect.  Cut cucumber into quarters lengthwise and then into 1 inch pieces.  Place pieces in colander.  Sprinkle the salt over the cucumber pieces and let rest for 30 minutes to allow salt to draw out water.  Wash cucumbers thoroughly to remove salt.  Drain and pat dry with paper towels.

Place cucumbers in a bowl.  Combine the honey with the vinegar and pour over cucumbers.  Mix together and let marinate for 15 minutes.  Stir in cilantro and sesame oil and place into serving bowl.  Sprinkle over crushed red peppercorns and garnish with strips of yellow and red peppers.  Enjoy!

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

Michelle Law’s Green Bean & Gorgonzola Salad

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Artist, curator, and instructor Michelle Law is one very creative lady.  Michelle’s artistic endeavors include creating paintings, children’s book illustration, greeting card design, theater set and costume design, and lots of mixed media:http://www.lmichellelaw.com/ – and we can’t forget cooking.

With a degree in Studio Art, Michelle is a wash-a-shore from the Midwest and her husband Mark is a Bearse (one of Cape Cod’s founding families).  She has been involved with the Cotuit Center for the Arts since 2000.

Michelle loves to cook and here she shares her recipe for Green Bean & Gorgonzola salad.

Green Bean & Gorgonzola Salad
Ingredients:
1lb pound string beans, stem ends trimmed                                                          
2 ounces Gorgonzola cheese, crumbled
20 small fresh basil leaves, sliced thin
1/2 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons extra-virgin olive oil
1/8 teaspoon freshly ground black pepper

Directions:
Bring a large saucepan of cold water to a boil. Add 1 tablespoon salt and trimmed beans. Cook until beans are just tender, about 4 minutes. Remove from heat, drain, and immediately plunge beans into an ice-water bath to stop the cooking process. Drain, pat dry, and place in a large bowl along with gorgonzola and basil leaves.

In a small bowl, whisk together mustard, vinegar, olive oil, and pepper and pour over bean mixture.  Toss and enjoy.

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php

 

Summer Corn Salad

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Bob Sherman has recently become the General Manager of the Chatham Anglers. He and his family have been long time volunteers for the Anglers. Bob and his wife Martha have recently retired from their long careers as public school administrators. Bob’s son Matthew is the New England and Eastern Canadian Area Scout for the Chicago Cubs. The Sherman family has been long time residents of Norwell, MA.

 

Summer Corn Salad
Fresh native corn is in
abundance during the summer
months. Often after a big family
barbecue we had leftover corn on
the cob and this recipe is a great
way to use that leftover corn. Just
stand the ears up on end and use                                                     
a sharp knife to cut the kernels
off, close to the cob, by slice
down the ear. If you have no left
over corn and want to use fresh
corn, follow the directions below
for cooking and quick cooling the corn.

5 – ears of corn – shucked and boiled for 5-7 minutes and put into ice bath for quick cool.
Once cooled stand ears up, in a large bowl and using a sharp knife cu down the length of the cob to remove the kernels. You may have to break up some of the kernels in the bowl once you are finished.
Add:
1/2 Cup chopped red onion
3 Tablespoons of olive oil
3 Tablespoons of red cider vinegar fresh basil that you have julienned into thin ribbons
salt and pepper to taste
Stir to combine all ingredients and chill. This can be easily doubled for a larger salad.
Enjoy!

A delicious gift for any occasion – Anniversaries, Birthdays, Holidays, or just to say Thank You, is a Gift Certificate from these great Cape Cod Restaurants.  https://www.capecodrestaurants.com/info/gift_certificates.php