Jane’s Kitchen: Corn and Tomato Salad with Basil

Servings: 6    3 cups frozen corn (12-ounce bag), thawed to room temperature 1 to 2 cups halved cherry tomatoes  2 tablespoons chopped basil  1 tablespoon extra virgin olive oil  1 tablespoon red wine vinegar  1/2 teaspoon salt  1/2 teaspoon freshly ground black pepper  1 small garlic clove , minced    Combine all ingredients. Serve […]

Jane’s Kitchen: Chickpea and Baby Beet Salad with Pickled Red Onions

Servings: 8 1/4 cup cider vinegar 1/4 teaspoon salt 1/2 cup thinly sliced red onion 1 teaspoon Dijon-style mustard 1 (5-ounce) package mixed baby greens 1 (15-ounce) can chickpeas, drained and rinsed 1 (8-ounce) package refrigerated cooked whole baby beets, halved or quartered 1/4 cup roughly chopped fresh chives or other fresh herbs Cracked black […]

Jane’s Kitchen: Sweet Potato & Green Bean Salad with Maple Mustard Dressing

Servings: 4    4 small sweet potatoes, peeled and thinly sliced  1 tsp cinnamon  2 T olive oil  1 tsp sea salt  1 tsp thyme  8 oz haricot verts or cut green beans  1 large handful dried cranberries  1 large handful toasted walnuts, pecans or hickory nuts  5 oz baby lettuces or spring mix (about […]

Jane’s Kitchen: Persimmon Caprese Salad

Servings: 4    Salad:  1 ripe Fuyu persimmon, sliced in crescents  1 8 ounce package of sliced fresh mozzarella (BelGiosa) 1/2 cup fresh blueberries  1/2 cup torn fresh basil leaves    Citrus Honey Dressing:  1/2 cup fresh orange juice  2 tablespoons lemon juice  2 tablespoons white balsamic vinegar (best) or white wine vinegar 1/4 cup […]

Jane’s Kitchen: Roasted Butternut Squash Salad with Warm Cider Vinaigrette

  From Ina Garten, Servings: 4   1 1 1/2 pound butternut squash, peeled and cubed 3/4″  extra virgin olive oil  1 tablespoon pure maple syrup  kosher salt and freshly ground pepper  3 tablespoons dried cranberries  3/4 cup apple cider or juice  2 tablespoons cider vinegar  2 tablespoons shallots, minced  2 teaspoons Dijon mustard  4 […]