Cut corn kernels off cob directly into a bowl, and toss with vinegar. Heat oil in a saute pan over medium-high heat until hot, and add corn mixture. Season with sea salt and pepper. Cook, stirring about 2 minutes or until corn is slightly steamed. Remove from heat, and stir in half the basil.
Arrange heirloom tomato slices on a platter. Add cherry/grape tomatoes, and top with corn mixture. Drizzle with Rice Wine Vinaigrette with herbs, and top with remaining basil.
Season with additional sea salt and pepper before serving.
Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.
Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.
et aside.
Toast quinoa (recipe noted in intro) and cook
Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.
Mix together the edamame, rice vinegar, and agave.
Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss.
To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.
To make salad, combine all ingredients in bowl.
Toss with citrus vinaigrette before serving.
To make dressing, in measuring cup, combine all juices and balsamic vinegar.
Add enough apple cider vinegar to make 1/2 cup, which should be about 7 Tablespoons.
Pour into mixing bowl or blender, with mustard.
Slowly incorporate oils while mixing.
Add the zests, and season with salt and pepper.
rizzle with the Hot Garlic Vinaigrette and sprinkle with slivered almonds
Slice tomatoes and arrange on a serving dish.
In a small bowl, combine vinegar, salt, pepper and onion. Slowly whisk in olive oil. Drizzle vinaigrette over tomatoes and sprinkle on shredded basil.
Garnish with sprig of basil.
Peel the tomatoes and cut them into quarters.<
Arrange tomatoes in glass baking dish.
Shake oil, vinegar, oregano, salt, pepper, mustard and garlic in tightly covered jar. Pour over tomatoes.
Cover and refrigerate, spooning dressing over tomatoes occasionally, at least 2 hours.
If using small tomatoes, cut off stem ends.
Arrange tomatoes in 8 x 8 x 2-inch baking dish.
In tightly covered jar, shake oil, vinegar, oregano, salt, pepper, mustard and garlic; pour over tomatoes.
Cover; chill 2 to 3 hours, spooning dressing over tomatoes occasionally.
Just before serving, arrange tomatoes on lettuce.
Sprinkle tomatoes with onion and parsley; drizzle with dressing.
Serves 6 to 8.
Arrange tomatoes on serving plate; set aside.
Whisk together oil, vinegar, sugar and basil.
Stir in onions.
Season with salt and pepper.
When ready to serve, pour dressing over tomatoes.
Slice tomatoes in wedges.
In small bowl, whisk vinegar, salt, pepper and mustard until blended.
Whisk in oil and parsley.
Pour over tomatoes.
May add 1 cucumber, sliced.
Makes 4 servings.
Arrange tomatoes in 8 x 8 x 2-inch square glass dish.
Shake oil, vinegar, oregano, salt, pepper, mustard and garlic in a tightly covered jar.
Pour over tomatoes.
Cover and refrigerate, spooning dressing over tomatoes occasionally, at least 2 hours. Arrange on lettuce leaves.
Sprinkle with onion and parsley. Drizzle with dressing.
Makes 4 servings.
Slice tomatoes in wedges.
In small bowl whisk vinegar, mustard, salt and pepper until well blended.
Whisk in oil and parsley.
Pour over tomatoes.
Arrange tomatoes in bowl.
Whisk together the oil, vinegar, sugar and basil.
Stir in onions.
Season with salt and pepper to taste.
Pour over tomatoes.
Marinate for a couple of hours.
Combine all ingredients except greens.
Chill several hours or overnight, stirring occasionally.
Arrange greens on salad plates. Spoon tomatoes over greens.
You may want to pour a little of the liquid over the greens as well.
Or, these tomatoes can be served without greens as a side dish.
Combine all ingredients, except tomatoes, in jar; shake well. Pour over halved cherry tomatoes.
Chill for several hours.
Slice tomatoes; place in a serving bowl.
Sprinkle with 1/4 cup plus 2 tablespoons parsley.
Combine next 6 ingredients in a jar; cover tightly and shake vigorously.
Pour over tomatoes. Chill 3 hours.
Sprinkle with additional parsley, if desired. Yield: 8 servings.