recipe archive
Basil, Pine Nut & Zucchini Borekas
Roasted Corn, Feta, Edamame & Scallion Salad
Eggplant, Walnut & Honey Dip
Parmesan Potato Puffs with Lemon-Chive Crême Fraiche
Quinoa Fritters With Lemon-Horseradish Mayonnaise
Dried Apple & Toasted Hazelnut Haroset
Sephardic Haroset
Horseradish-Crusted Cedar Plank Salmon with Roasted Brussels Sprouts and Garlic
Dill-infused Chicken Soup with Herbed Matza Ball "Gnocchi"
Honey-Whipped Sweet Potatoes
Quinoa and Parsley Salad with Currants
Thyme-Roasted Vidalia Onions
Brown Sugar and Chili-Braised Brisket
Red Wine-poached Pears
Chocolate Wafer Cookies
Cocktails
Honey and Red Wine-Braised Short Ribs

recipes


Roasted Corn, Feta, Edamame & Scallion Salad
Serves 6

1/4 cup olive oil, divided
6 fresh ears corn
1/2 teaspoon cumin
1/2 teaspoon sugar
2 red bell peppers, seeded and diced to size of corn kernels
4 scallions, greens and whites, thinly sliced
1 cup shelled edamame
3/4 cup crumbled feta
1/2 teaspoon salt
1/2 teaspoon pepper

Bring a medium saucepan of boiling salted water to a boil. Add edamame, cook for three minutes, remove from heat and drain; reserve. Heat a grill or grill pan over medium-high heat. Brush corn with oil and season with salt and pepper to taste. Grill until charred and crisp-tender all over, about 6-8 minutes total (you can also roast the corn in a 450°F oven for about 10-12 minutes). Remove to a plate, cool, then cut corn off of cobs. Place in a bowl with tomatoes, scallions, edamame and feta. Add remaining olive oil, 1/4 cup fresh lemon juice, salt and pepper.



Recipe © 2010 Adeena Sussman