Summer is the perfect time to head out to the farmer's market to grab some fresh ingredients! Lynne Tolley shows her quick and easy salad and peach slush recipes!
Tomato, Corn and Basil Salad
Serves: 6
4 cups of fresh corn kernels or about 6 ears of corn
½ cup thinly sliced red onions
1 1/2 cups cherry tomatoes, halved
½ cup fresh basil, cut into ribbons if leaves are large
1 tablespoon fresh thyme leaves
Dressing:
3 tablespoons olive oil
3 tablespoons fresh lime juice
½ teaspoon kosher salt
Freshly ground black pepper, to taste
- Cook corn for 3-4 minutes. Cool and cut corn from cobs into a mixing bowl.
- Soak the red onion slices in ice water for a few minutes to remove the sharp taste. Drain and add to corn.
- Add tomatoes, basil and thyme.
- Whisk together dressing ingredients. Taste and adjust seasonings; add more lime juice, if needed.
- Serve at room temperature.
Tip: Delicious garnished with chopped bacon.
Jack Daniel Peach Slush
1 ½ oz Jack Daniel Tennessee Whiskey
1-2 peaches, peeled & cut into chunks
3 tablespoons simple syrup (1:1 sugar & water, boiled then cooled)
¼ teaspoon vanilla extract
¼ teaspoon lemon juice
1 ½ cups small cubed ice
makes one cocktail
- Add whiskey, peach chunks, and ice into the blender. Blend.
- Add simple syrup, vanilla and lemon juice. Blend again. If mixture is too thin, add more ice. Pour into stemmed glass.
- Serve garnished with a slice of peach and sprig of mint.
