Enjoy some delicious recipes!

Program #618

Pan-Roasted Corn Salad with Tomatoes and Feta

4 ears of corn, husks and silk removed
2 to 3 Tbs. unsalted butter
4 Tbs. extra-virgin olive oil
1 garlic clove, minced
1 tsp. coarsely chopped fresh thyme
1 bunch green onions, green portion only
Salt and freshly ground pepper
2 to 3 cups halved cherry tomatoes
8 oz. feta cheese, cut into 1/2-inch cubes
Juice of 1/2 lime, plus more as needed
2 Tbs. finely slivered fresh basil

Holding each ear of corn by its pointed end and steadying its stalk end on a cutting board, cut down along the ear with a sharp knife to strip off the kernels, turning the ear with each cut. Alternatively, remove the kernels with a kernel cutter. You will need about 3 1/2 cups corn kernels. Set aside.

In a large nonstick sauté pan over medium-high heat, warm half the butter and 1 Tbs. of the olive oil until nearly smoking. Add half the garlic and sauté, stirring constantly, 20 to 30 seconds. Add half the corn and sauté, stirring occasionally, until golden and just tender, 3 to 4 minutes. Add half the thyme and green onions and sauté about 1 minute more. Season with salt and pepper and transfer to a large bowl. Repeat with the remaining butter, 1 Tbs. of the oil, and the remaining garlic, corn, thyme and green onions. Transfer the mixture to the bowl. Let cool to room temperature, stirring occasionally, about 30 minutes.

In another bowl, combine the tomatoes, cheese, the remaining 2 Tbs. oil, salt and pepper and toss gently to mix. Add the tomato mixture, the lime juice and basil to the cooled corn and toss to mix. Taste and adjust the seasonings with salt, pepper and more lime juice. Serve at room temperature. Serves 4.

Bread Salad with Tomatoes and Cucumbers

3 English (hothouse) cucumbers
1/2 lb. stale coarse white bread (Tuscan bread)
1/2 cup water
5 ripe tomatoes, 1 1/2 lbs, seeded and diced
1 red onion, diced
4-5 tbsp. red wine vinegar
1/3 cup extra virgin olive oil
salt and freshly ground pepper
1/2 cup loosely packed fresh basil leaves

Cut bread into 1-inch cubes and place in large bowl. Add 1/2 cup water. Squeeze bread slightly with hands to let the water absorb into the bread. Add the diced cucumber, diced tomatoes and diced red onion.

In a bowl, combine the vinegar, olive oil, and salt and pepper to taste. Whisk until well blended. Pour mixture over bread salad. Add 1/2 cup torn basil leaves and mix the salad until the dressing and basil are incorporated into the bread and vegetables. Add salt and pepper to the salad if needed.

Chill until ready to serve.

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!