Daily Random Recipe
INGREDIENTS:
- 1 1/2 cup fresh or frozen sweet corn kernels
- 1/2 tablespoon extra-virgin olive oil
- 1/2 tablespoon roasted (Asian) sesame oil
- 2 medium ripe tomatoes – about 12 ounces, diced
- 2 green onions, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup chopped, pitted kalamata olives
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- freshly-ground black pepper to taste
- 3/4 pound cooked Breast of Tofu slices , browned as for “crispy slices”
To make the salsa: Mix the corn on a cookie sheet with the two oils. Place about 3-4 inches under the broiler of your oven and broil until they start to brown. Toss with a spatula and add the tomatoes. Broil until the tomato begins to look a little charred in places. Scoop into a bowl and mix with the other salsa ingredients. Divide the crisp, browned Breast of Tofu between 4 warmed plates and top evenly with the salsa. Serve immediately. NOTES:
Serves 4. Recipe provided by Bryanna Clark Grogan