When you choose to eat seasonally, you can feel confident that you’re getting the freshest, tastiest, and most nutritious produce available. Eating seasonally will also help answer the ever-looming question: “What should I make for dinner?”
Consider what’s in season and what you can find locally, then figure out what you can throw together using those items. When you start with locally-grown, seasonal ingredients, you’re setting yourself up for culinary success.
It’s high summer in the PNW and that means you’ll be able to find local, organic sweet corn, tomatoes, and basil in the Co-op produce department. How can you use all of these items to make a delicious dish tonight? How about a Fresh Corn Caprese Salad?
Sweet corn Caprese is crunchy, creamy, herby and nutritious. It screams summer and it’s sure to be a crowd pleaser. Bonus: it couldn’t be easier to prepare.
Sweet corn caprese is crunchy, creamy, herby and nutritious. It screams summer and it’s sure to be a crowd pleaser. Bonus: it couldn’t be easier to prepare.
- 1 pint cherry tomatoes, sliced in half
- 2–3 ears of sweet corn, shucked
- ½ cup of packed fresh basil
- 8 ounces or 1 package of fresh mozzarella cheese (ciliegine works best but any variety of fresh mozzarella will do so long as it’s cut up into bite-sized pieces)
- Large pinch coarse sea salt
- Freshly ground pepper
- ½ cup high-quality olive oil
- Balsamic vinegar (optional—may use white or champagne vinegar as well)
Just throw it all in a bowl! Cut the kernels off your corn cob and toss them into a large mixing bowl. You can blanch your corn if you want to, but it’s not necessary. Cut cherry tomatoes in half and do the same. Roughly chop your basil leaves (not too small) and throw them in. Add whole balls of ciliegine or cut your mozzarella into bite-sized pieces and add to the bowl. Pour olive oil, balsamic vinegar, and S&P over the top to taste. Mix everything together and serve!
There’s a lot of wiggle room to experiment here. Some varieties of this salad include finely chopped red onion, others use Italian dressing in lieu of olive oil and balsamic vinegar. It would probably be great with some sliced avocado on top. The sky's the limit! Bon appetit.