laurenlikestocook

How to Tickle Your Pickle, and Some Single-Entendre Ideas

In American, CSA, Meat and Pultry, Quick Meal, Rice, Salad, Vegetables, Vegetarian on July 24, 2012 at 2:25 pm

Pickling is all the rage in the CSA lovers’ world (as you can see from this link party).  Two weeks ago, I got some kohlrabi in my share, so I opted to try my first pickling experiment.  Here’s the before.

And here’s the after.  Pinkish water.  Garlicky goodness.  Perfect to perk up a sandwich or pair with something more rich, say a bacon cheeseburger.

Speaking of burgers, I did a good job last week keeping Nick away from meat to make up for all the grilling last weekend.  Lots of salads, beans, and chicken breast.  One night, I went out to dinner with a friend visiting from out of town, so I left him to his own devices.  What did he make: TJs shepherd’s pie.  He brought up how he missed the days when I’d made my mom’s recipe, and it sort of broke my heart.  I know he likes all the foods I make, but he truly enjoys meat and more indulgent recipes.  Last night, I surprised him with some ground sirloin and decided to make him some burgers (the rest of the meat will be saved for the shepherd’s pie).  Luckily, I had lots of fresh veggies from Saturday to balance the meat out.

I decided to make two “salads” – grilled corn and heirloom tomato, and dill cucumber salad.  Only this time, I had extra cucumbers to make the latter.  I figured some for tonight, the rest will “pickle” and be enjoyed throughout the week.  I used a lot of vinegar this time (about 2 cups), and doubled all the other ingredients.  They marinated for 2 hrs or so before dinner.

Since this was the first distribution with corn, I was careful to inspect each cob before I dropped it in my bag.  The reason being worms.  Last year, I would get so many worms in the corn, which is symptomatic of organic corn.  The farmer explained the only way to minimize worms is to drop oil into each one, which would take him 3 staff members 2 full days.  Needless to say, this practice is not utilized.  Anyway, when I do get to enjoy sweet corn, I generally eat it raw.  It is so crunchy, sweet, and fresh.  Other times, I grill the corn (although usually these recipes are developed from leftover grilled corn) and combine it with cilantro, lime, black beans, tomato, and avocado.  This time, I put together a version I saw on “The Biggest Loser”.  That show is definitely another one of my guilty pleasures.  One particular episode, Bob (one of the trainers) invited his team to his house, announcing he is Vegan and had some foods for them to try.  He posted the recipe on his blog:

http://www.mytrainerbob.com/blog/the-rest-of-the-vegan-recipes-from-this-weeks-biggest-loser

I saw some beautiful small heirloom tomatoes at the health food store, so I figured they were perfect for this recipe.

Here’s my version:

Grilled Corn and Heirloom Tomato SaladAdapted from Brooke Larson

3 ears sweet corn, grilled
1 pint heirloom tomatoes (or 2-3 medium sized ones)
2 tsp EVOO
1 tbsp aged balsamic
1 tsp fennel seeds
1/4 tsp salt
5-10 fresh basil leaves

I don’t have access to my grill this summer, due to construction on the roof forcing all items inside.  Thus, I “grilled” this corn directly on my stove top range.

I don’t like them too well done, just with a little bit of blackenedness.

When they’re cool enough to handle, I slice off the kernels, and reserve them in a bowl to be mixed with the tomatoes.

I saw a really efficient way to slice cherry/grape tomatoes on Rachael Ray.  You use two circular lids from pint containers, wedge the fruit in between, and then slice your knife through.  It worked really well.

After slicing.

I let the tomatoes chill in the fridge with the corn, oil, salt, and fennel.  I topped the salad with the balsamic and basil when it was time to serve.  Nick had his ground sirloin burger on a potato bun with wild mushroom brie, tomato, and red onion.  Corn salad and tons of cucumbers on the side.

I was lazy for myself, so I took the easy road and made a Dr. Praeger’s Bombay style veggie burger with some lowfat cheese “protein style”, a.k.a. wrapped in lettuce.

I generally prefer to make my own veggies burgers, but sometimes you gotta take the easy way out.  These patties are pretty tasty and you can see the veggies chunks in there.  I am not really a fan of the other varieties, especially after having stayed at a Fire Island house last summer where the “house mother” was the Doctor’s real life daughter.  The freezer was stuffed to the brim with boxed veggie creations.  I’d add more about that, but you know that saying “if you don’t have anything nice to say…”

Nick and I both really enjoyed our dinner.  I had leftovers for lunch today with some brown rice, beets, and some lentils.

Rice/lentils buried under cukes.

Nick went back for thirds of the pickled cucumbers after eating 2 burgers; he wasn’t as big of a fan of the corn, preferring the Mexican version more.  But when you’re in a pickle, you do what you gotta do.

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  1. What a delicious meal! Thanks for the shootout 🙂

    Come and add this link to the party too…great recipes to share. http://inherchucks.com/2012/07/19/whats-in-the-box-35/. See you there!

  2. That is a gorgeous meal. I love to add hot peppers to a salad like that.

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