corn and arugula salad


I have always loved the peppery taste of arugula. On one of my daily trips to Whole Foods Market (I go to this store A LOT), I decided to try a few of their mouth watering salads in the deli section. I loved the presentation of this corn and arugula salad with the corn ever so carefully cut off the cob. The taste was even better. I was so sad when I had to take my final bite and decided my mission for that afternoon was to go home and try to re-create this salad myself. After much research I found the recipe on Girl Loves Food blog. I was thrilled! I followed her instructions and sure enough it tasted just like the delicious salad I had eaten at Whole Foods. Thank God for bloggers and their love of food and their selflessness to share. So now Cashmere Apron shares this great recipe with you. Pass it on.

6 ears of fresh corn, shucked
1 bunch of arugula
1/4 cup red onion sliced thin and cut in half
1 Tb fresh thyme
1/2 Tb canola oil
1/2 Tb white wine vinegar
Kosher salt and fresh ground pepper to taste

Bring a large pot of salted water to a boil. Put the corn in the water and boil for 4 to 5 minutes. When corn is cooked through, take it out of the pot and let it cool for 15 minutes. While the corn is cooling, slice up the onion and set aside. Combine the thyme, canola oil and white vinegar in a small bowl, whisk with a fork and set aside. Once corn has cooled, cut the kernels off the cob using a serrated knife and place into a large bowl. Add as much arugula to the corn mixture as you like, tossing in the red onion and mixing together. Once all ingredients are mixed, pour the dressing all over and toss everything together. Serves: 6




cauliflower cakes with herb sauce


I seem to like everything that has the word cake in it…. crab cake, hostess cupcake and pancake.  This meal is no different. I like to shake things up a bit and challenge my family to a meatless dinner. When I do, this is one of their favorites.

Cake Ingredients:
12 ounces cauliflower florets
1 (10-ounce) peeled baking potato, cut into 6 wedges
2 large shallots, halved lengthwise
1- 1/2 Tb olive oil
2 ounces fontina cheese, shredded
1/2 tsp. chopped fresh thyme
1/2 tsp. salt
1/2 tsp. pepper
1 large egg, lightly beaten
1/2 cup panko crumbs, lightly toasted
2 Tb Parmesan cheese, grated

Sauce Ingredients:
2 Tb light sour cream
2 Tb mayonnaise
2 tsp. chopped fresh flat leaf parsley
2 tsp. minced fresh chives
1/4 tsp. black pepper
1 garlic clove, minced

4 cups baby arugula
1/2 cup halved grape tomato
2 tsp. olive oil
1 tsp. fresh lemon juice

Preheat oven to 400 degrees.

To prepare the cakes, place the cauliflower, potato, and shallots on a baking sheet. Drizzle 1-1/2 Tb oil over vegetables; toss. Bake at 400 degrees for about 35 minutes or until tender, stirring once. Place cauliflower mixture in a food processor; pulse 10 times or until chopped. Scrape mixture into a bowl. Add fontina, thyme, salt, 1/2 tsp. pepper, and egg, stirring well.

Combine panko and Parmesan in a shallow dish. Using wet hands, shape cauliflower mixture into 8 ( 1-inch-thick) patties; dredge in panko mixture. Place patties on a baking sheet. Bake at 400 for 25 minutes or until browned, turning once.

To prepare sauce, combine sour cream and next 5 ingredients in a small bowl.

To prepare salad, combine arugula, tomatoes, 2 tsp. olive oil, and juice; toss well to coat. Place 1 cup of the salad onto each of 4 plates and top with 2 cauliflower cakes. Add a dollop of herb sauce to the very top. Serves:4 Compliments: Cooking Light