Summer Corn Salad

This weekend, I ventured to a wondrous farmer's market in Clintonville.  Carts upon stalls upon tents of plump, fresh produce glistened in the morning sun.  Large slabs of local meats and bratwurst contrasted against colorful, country bouquets of wildflowers, sunflowers and poppies, all of which were proudly presented by friendly farmers, eager to share their wares.  I sampled my way through in the true O'Gara way, trying cheeses and dips and even a raspberry dragonfruit soda (a must at my next dinner party).  Christian and I allotted ourselves a whopping $20 and filled our sack with all kinds of goodies, including cherry tomatoes, heirlooms, blackberries and whiskey peppercorn sausages.  With our last $1.50, we even bought a few flowers that are sitting happily on our bar.  We've already decided we're going back again on Saturday.

With our finds at the market, a few stragglers in the fridge and some herbs from our balcony, I made a simple summer salad of corn, tomato, onion, mint & feta.  This summer salad is fresh and bright, healthy and local.  Make this your side dish the next time your grill this season for a delicious, seasonal treat.

Summer Corn Salad

2 Ears of Corn, shucked

1/2 Pint of Cherry Tomatoes, preferably the multicolored kind

1/4 of a Red Onion

1/3 C. Feta Cheese, crumbled

10 Mint Leaves

S&P

Olive Oil

Apple Cider Vinegar

Turn on the grill to medium high heat.  

Generously drizzle the corn with olive oil, salt & pepper.  Grill over medium high heat until many of the kernels have turned golden.  Carefully slice the kernels off the cob and into a large bowl, making sure to collect any milk from the cob.  *SEE TIP BELOW.

Halve your cherry tomatoes and toss them in with the corn.  Thinly slice the red onion and add to the tomatoes and corn.  

Add the feta, a drizzle of olive oil and a tiny splash of vinegar.  Quickly toss the veggies and feta in the oil and vinegar, so they are evenly coated.  

Holding the mint leaves in the palm of your hand, clap your other hand on top, smashing the mint leaves between your palms.  This will release their oils and add fragrance to your salad.  Sprinkle the leaves on top of the salad.  

Enjoy.

TIP:  

To slice the kernels off the corn cob, place a small bowl upside down in a large bowl.  Stand the corn vertically on the base of the small bowl.  Carefully, slice down the side of the cob, letting the kernels cascade into the bowl.  Then, take the back of your knife and scrape the cob in a downward motion, to collect all of the milk left in the cob.  Remove the small bowl and voila!  You've got a bunch of fresh corn in your bowl and a clean station.

Baby Greens Salad with Accoutrements

From time to time, my body just craves something light and healthy.  I don't know if it's the yoga I've started doing or the warmer, longer days, but this weekend was a good time to eat light.  And this salad hit the spot.  I've said it before, but salads can be really good or really boring.  I like to experiment with different fruit and veggies, nuts and cheeses in my salads - there are many winning combinations.  This salad is sweet and tropical with golden brown chicken and a satisfying crunch.  

Baby Greens Salad with Accoutrements

Baby Greens

Chicken, sliced (grilled, pan-fried or rotisserie)

Gorgonzola Cheese

Strawberries, sliced

Mandarin Orange wedges

Nuts (almonds, pistachios or pecans)

Champaign Vinaigrette (or your favorite dressing)

Salt & Pepper

In an extra large bowl, toss the mixed greens in a couple tablespoons of the salad's dressing.  Sprinkle with salt and pepper to taste.  (This is how they do it in a restaurant; so the salad is completely coated, but not soggy).  

Transfer the greens to a plate and top with the chicken, cheese, fruit and nuts.  Top with more dressing and salt & pepper.  

Beet Salad with Goat Cheese & Pistachios

My friend Mike says beets taste like dirt.  To him, this is a positive thing. To me, well, dirt's not my favorite flavor.  I've never been a beet lover but last week on a business trip to Scottsdale, AZ., my mind was changed.  I tried the most delicious version of beets that I've ever had. This recipe is my humble recreation.  Crunchy, creamy and fresh, these beets make the perfect side dish to any meal.  Serve them warm in the winter or cold in the summer.  

Beets are a great source of potassium, fiber and vitamin C.  

6-8 Beets, tops and roots removed, peeled and chopped (or 2 cans of beets, chopped and drained)

2 T. Olive oil

Salt & Pepper

1/4 C. Pistachios, shelled

1/4 C. Raisins

4 oz. Creamy goat cheese

4 Sprigs of thyme

Preheat the oven to 400 degrees.  

In a large bowl, toss the beets, olive oil, salt & pepper.  Spread out on a large baking sheet.  Roast in the oven for about 25-30 minutes, or until the beets are fork-tender.  Remove from the oven and allow to cool slightly.  *If you use canned beets, roasting is not necessary, but will add some more dimension to your dish.  

This salad tastes great hot or cold, so when you're ready to serve, transfer the beets to a serving dish.  Sprinkle with pistachios and raisins.  Crumble the goat cheese over the top and garnish with thyme leaves.  

Spanakopita!

I still remember the day I was told I’d be getting a little brother.  I was six years old.  We were at the eyeglass shop in the mall where my dad worked.  My mom knelt down to eye-level and said, “We have a surprise for you.  Do you remember what you’ve wanted for a very long time?”  Much to my retrospect dismay, I responded, “a hot dog?”  (Could I be anything other than an O’Gara – food is ALWAYS on my mind!!  I mean, c’mon!  It’s embarrassing, really.)  The answer was, of course, a little brother. 

My brother’s name is Spencer and he’s been 40 years old since the day he learned to talk.  He’s borderline genius and I love him for it.  Dinner conversations with Spencer continue to blow my mind, whether he’s explaining why mining in Africa is economically unstable or how certain proteins will only attach and then detach to… well, God knows what!  I’m pretty sure when I was 18 I was talking about Twiddle Dee and Twiddle Dumb. 

Spencer graduated from high school last Friday and today, we’re celebrating his accomplishment with a party at our house!  There’ll be pizza and cake, swimming, and hopefully a tournament of Spoons during which someone will inevitably crawl across the table in overexcitement. 

I plan to contribute a double batch of Spanakopita triangles – one of Spencer’s favorite appetizers.  They are now a staple at any of our family parties, so they’ll be gone in a heartbeat, I’m sure.  A mixture of savory spinach is delicately wrapped in layers of filo dough to create these tasty packages.  They may take time to put together, but it's well worth the effort.

Congratulations Spencer, on your graduation and all of your accomplishments thus far!  I look up to you so much and I can’t wait to see what you’ll do in college.  Thank you for always being a Niles to my Frasier.  Félicitations, mon cher frère! 

1 bunch of green onions

2 garlic cloves

Olive oil

1 package of frozen spinach, thawed
6-8 oz. feta

Salt and pepper
1 egg

Filo dough

Melted butter

Squeeze spinach to drain completely. 

In a non-stick skillet, sauté onions.  When onions are soft, add garlic.  When garlic is fragrant, add spinach and mix together.  Remove from heat and let cool. 

Preheat oven to 350.

When spinach is cool, add feta cheese and 1 egg.  Mix until thoroughly combined.  Cut filo sheets in half.  Take one halved sheet and place a spoonful of spinach in the middle of it at the top.  Fold the filo over the spinach and begin to fold so that you have a triangle.  (Almost like you were folding the American flag).  Tuck the last part of the filo dough under the triangle and brush with melted butter.  Place on a greased cookie sheet and repeat with the rest of the spanakopita. 

Bake for about 10 minutes, until the filo triangles are golden brown and crunchy.  Serve with Tatziki sauce, if desired. 

*Thank you to my friend Chad, for introducing me to a new version of these snacks.  Brush a little orange honey butter on top before baking for a sweet touch.