October 25, 2012 - Corn Soup, Salad & Sandwich

Recipes Courtesy of Jon Fleishman, Hot Olives

Corn Soup:
1Tbl chopped onion
1Tbl chopped garlic
3cups corn
3cups chicken stock (or vegetable stock)
2oz olive oil
1oz heavy cream (or half/half, or lowfat milk)
sea salt to taste
white pepper to taste

Salad:
4 cups Arugula
4 cups Watercress
4 oz (about 10 pieces) Artichoke hearts
1/4 cup sweetened sun-dried cranberries
1/4 cup grape tomatoes
2Tbl sliced Almonds, toasted
2Tbl Honey Beet dressing

Honey Beet Dressing:
1/2 cup beets, pureed smooth
1/4cup white Balsamic vinegar
1/2 cup light olive oil
1Tbl Honey (or agave syrup)
1tsp chopped chives
1tsp chopped shallots
sea salt to taste
white pepper to taste

Tomato Sandwich: yields 2 sandwiches
4 slices of fresh bread of your choice (Italian loaf for demo)
2 slices vine-ripened tomatoes
2 slices golden tomatoes
4 slices plum tomatoes
4 ounces Goat Cheese
8 medium Basil leaves
Drizzle Extra Virgin Olive Oil
Fresh cracked black pepper to taste