Wednesday, July 18, 2012

Roasted Corn and Edamame Salad

Random thoughts on this fine Wednesday.

1. Lana Del Rey: Woah. I finally cracked down and bought her album, Born To Die.  I gotta say...I absolutely love it. Her voice is slightly...morbid. But then, like, sexy. As my friend Kacey would say, "I don't know...I'm just...confused." But seriously. That title track is amazing. Between Lana's album and Fiona's new album...I'm pretty much in music heaven. #BornToDie

2. St. Georges Distillery & Hangar One Vodka: I went to this Distillery this past weekend for an amazing day! I plan to do a separate post later this week...but here is a sneak preview, specifically of the Brooklyn (gin-based) Tea.

And then after the day at the Distillery, of course, we were anxious to try out the vodka Tanya purchased...and by anxious, I mean, we couldn't wait until we were back in San Francisco; it had to be consumed while waiting for the Ferry. Nice vodka-tasting technique, Tanya. I see you smelling that spirit.

3. T-minus 9-days to my favorite weekend of the year - Wanderlust Festival in Squaw Valley: Next weekend, my lovely friend Katie and I are going to Wanderlust Yoga and Music Festival for the second year in a row. Three straight days of yoga while outside in the gorgeous Squaw Valley sunshine, lots of organic, local, fresh food, and live music? Pretty much my heaven. Not to mention that I get to wear spandex for three days straight. Pretty much livin' the dream.

So, in the spirit of anticipation of the greatest weekend of the year, we have my Roasted Corn and Edamame Salad.

This post is so seasonal. Except not Fall, but rather, Summer. No seriously, it is. If sweet cherry tomatoes and fresh corn off the cob don't taste like Summer, I don't know what does! Besides ice cream.

Roasted Corn & Edamame Salad

2 cups small cherry tomatoes, washed and with any greens plucked
3-4 ears-worth of corn kernels
2 cups edamame, fresh or frozen
2 tablespoons olive oil
1 1/2 teaspoons sea salt
1 1/2 tablespoons crushed garlic
1 small bunch of chopped fresh basil - about 2 tablespoons
2 tablespoons Red Wine Vinegar

1. Preheat the oven to 350 degrees. In a small bowl, combine olive oil, sea salt, and garlic. Place your corn and edamame on a cookie sheet or in a casserole dish. Brush the olive oil mixture over the corn and edamame. Sprinkle generously with fresh ground pepper. Place in the oven for approximately 30 minutes, or until edamame starts to brown. Stir every 10 minutes.

2. In a large bowl, place tomatoes and basil. When the edamame and corn is done, combine with the tomatoes and basil. Add the Red Wine Vinegar. Mix everything together, gently, making sure not to crush tomatoes. Sprinkle with sea salt and freshly ground pepper, to taste.

Farmers Market Cherry tomatoes, pre-stem plucking; tasted like candy!

Serve this cold or at room temperature. This will keep for a few days in the refrigerator; it will also freeze well. 

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