Fresh Corn Salad

Fresh Corn Salad
Yields 6 servings

5 ears of corn, shucked
1/2 c. diced red onion (approx. 1 sm. onion)
2 plum tomatoes, diced
3 tbsp. cider vinegar
3 tbsp. extra-virgin olive oil
1/2 tsp. kosher salt
1/2 tsp. pepper
1 tsp. paprika
handful of cilantro, chopped

In a large pot of boiling salted water, cook the corn for about 3 minutes. Drain and immerse in cold water to stop cooking and set the color. Cut the kernels off the cob.

In a large bowl, toss all ingredients. Serve cold or at room temperature.

Modified from Ina Garten. 

Roasted Brussels Sprouts

Brussels sprouts have become a Holloway favorite at restaurants lately, so I decided to try my hand at them last weekend. I forgot to take a picture, but here is an easy recipe that tastes salty and delicious!

1 1/2 lbs. Brussels sprouts

3 Tbsp. olive oil

3/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Preheat oven to 400 degrees. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with olive oil, salt, and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Spring with more kosher salt and serve immediately.

To add variety, you could grate some parmesan cheese on these and/or add some bacon.

Recipe courtesy of Ina Garten.