Marinated Collard Greens

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I absolutely love finding a new twist on an old favorite! Living in the south, collards are a stable, but “how” you cook them is pretty standard. Imagine my surprise when my boyfriend and I stumbled across marinated collards at the market. I envisioned this flavorful explosion of flavors that matched the bright colors! NOT! The greens were very very firm and while the colors were great the flavor was lacking.

If you don’t know me by now I am the queen of “I can make that at home”! So here we go!

Ingredients:
• 1 pound fresh collard greens, cleans and sliced
• 1 C. carrots, julienned
• 1 red onion, julienned
• 1 red bell pepper, julienned
• 1/2 C. rice vinegar
• 1/2 C. olive oil
• 2 tbsp honey
• 1 tsp dried mustard
• 1 tsp celery seed
• 1/2 tsp garlic, minced
• 1/2 tsp kosher salt
• 1/2 tsp fresh cracked black pepper

Directions:

1. Clean and slice the collards removing the tough stalk.
2. Add the julienned carrots, peppers, and red onions.
3. Combine the vinegar, oil, dried mustard, salt, pepper, celery seed, and honey in a sauce pan and bring to a boil.
4. Pour the sauce over the fresh veggies and toss.
5. Place the salad in a heavy place deal bag and force all the air out of the bag.
6. Marinate the salad for as little as 24 hours or up to 2 days.

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Corn Caprese Salad

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Doesn’t this salad SCREAM fresh, vibrant, and delicious? Ok so just a quick confession… I LOVE CORN! Cob, creamed, steamed, in pancakes (you’ll get that recipe later), in salads, you name it, I LOVE IT..whew ok I’m better.

I ran across this recipe 5 years ago by Cuisine magazine, and after a couple of tweaks, it has been my FAVORITE HANDS DOWN. I decided to share this recipe during a “‘Girls Night In” and after a couple of bottles  glasses of wine, the ladies not only cleaned their plates, but I believe they may have been licking of the plates as well. Take a few minutes to create this easy breezy masterpiece, I’m sure it will be your favorite too. Enjoy!

Ingredients:

1 c. fresh or frozen corn (fresh is always best)

2 c. grape or cherry tomatoes, halved

1 c. fresh mozzarella, chopped (you may also use shredded if you’re in a pinch)

2 Tbsp fresh basil, chopped

2 Tbsp white wine vinegar

1 Tbsp olive oil

pinch of sugar (optional)

salt and pepper to taste

Directions:

Blanch the corn in boiling water for 3 minutes drain and cool.  Combine tomatoes, mozzarella, basil, and corn in a large mixing bowl.  In a separate bowl, whisk vinegar, olive oil, sugar then toss with the corn mixture. Salt and pepper to taste and serve.

201 calories per cup