Recipe: Confetti Quesadillas

First, I want to apologize for my lack of posting recently. Things have gotten a little crazy around here with end of the semester (and graduation!) approaching. With that out of the way, I have a new recipe for y'all! These quesadillas are a great way to use leftover meat and is also vegetarian friendly. Also, it can be used as a "make your own" night and easy if you are serving a crowd with a mix of vegetarians and meat eaters. I made my own corn tortillas using masa harina, a corn flour specifically for tortilla making. You can find it at many grocery stores in the international, health food, or specialty food isles. They are simple to make and the taste is superior to anything you can buy pre-made. You can find the recipe on the package.

Confetti Quesadillas

serves 2

Ingredients

2 teaspoons extra virgin olive oil

1/2 cup onion, diced

1 clove garlic, minced

4 oz white button mushrooms, diced

1 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 medium red bell pepper, diced

1/2 medium green bell pepper, diced

12 4-inch corn tortillas

3/4 cup organic white cheddar cheese, shredded

1/2-3/4 cup cooked chicken, diced

1/2-3/4 cup black beans

Directions

1. Heat oil in a medium pan over medium heat. Add onions and cook until translucent, 3-5 minutes.

2. Add garlic to pan and cook for 1 minute.

3. Add mushrooms, cumin, chilli powder, salt, and pepper to pan. Stir to incorporate spices and cook until mushrooms have released their liquid and darken, about 5 minutes.

4. Add red and green bell peppers to pan and cooks until softened, 5-8 minutes.

5. Remove vegetable mixture from heat and set aside.

6. Assemble quesadillas in the following manner. Lay one tortilla on a flat surface. Sprinkle on one tablespoon of cheese. Then, add 2 tablesppons of veggie mixture, 1 tablespoon of chicken, and 1 tablespoon of beans. Top with another tablespoon of cheese and another tortilla. For a vegetarian option, omit the chicken and increase beans to 2 tablespoons.

7. Cook quesadillas in a medium pan over medium heat for 2-3 minutes per side. Serve with salsa and guacamole on the side.

NNMC Picking Protein: Garlic-Lime Shrimp Skewers

Putting something on a skewer instantly makes it seem fancier. Plus, it can trick you into eating less because the food takes up so much more room on the plate. If you don't have skewers or it isn't warm enough to grill, you can also cook the shrimp in a pan on the stove-top (that's what I did). Shrimp are a great lean protein option and they take on other flavors quickly so no marinating is required. A simple toss will do.

Garlic-Lime Shrimp Skewers

serves 4-6

Ingredients

2 lbs shrimp, peeled and deveined

2 tablespoons extra virgin olive oil

Juice of 1 lime*

3 cloves garlic

1/8 teaspoon salt

Pepper to taste

Directions

1. Combine extra virgin olive oil, lime juice, garlic, salt and pepper in a large bowl.

2. Add shrimp and toss to coat.

3. Put shrimp on skewers and grill. Alternatively, skip the skewers and sear in a pan over medium-high heat.

*Tip: To get more juice out of a lime, heat it in the microwave for 10-20 seconds. Then, roll the lime on the counter under your palm. Slice it in half and juice as usual.

NNMC Picking Protein: Chipotle Black Bean Burgers with Avocado-Yogurt Sauce

Ok y'all, this is possibly the best thing I've come up with to-date. The burgers are moist and flavorful and the avocado-yogurt sauce brightens it up and adds a creaminess without being too heavy. This is going to be a go-to dinner for me from now on and I hope it will be for you too! It's not just something you make for the vegetarian in your life. You'll be fighting them to get your hands on one.

Chipotle Black Bean Burgers

serves 4

Ingredients

3 cups cooked black beans, mashed

1/2 cup sweet potato puree

1/2 cup corn meal, plus more for dusting

1 chipotle in adobo, minced (comes in a can, freeze the rest)

2 cloves of garlic, minced

1/2 cup fresh cilantro, chopped

Juice of 1 lime

1 teaspoon cumin

1/2 teaspoon salt

1 teaspoon extra-virgin olive oil

1 head green leaf lettuce

Directions

1. Combine all ingredients except oil and lettuce in a large bowl and mix until well combined (I use my hands).

2. Divide into 4 equal portions and form into patties, about an inch thick.

3. Heat oil in a medium pan over medium-high heat. Dust top side of burgers with cornmeal and put in the pan, cornmeal side down. Cook for about 2 minutes, dust exposed side with cornmeal, flip, and cook for another 2 minutes.

4. Serve on lettuce leaves with Avocado-Yogurt sauce (recipe below).

Avocado-Yogurt Sauce

makes approximately 1 cup

Ingredients

1 avocado, pureed

1/4 cup plain, organic yogurt

2 tablespoons fresh cilantro, chopped

1/4 teaspoon salt

Directions

1. Combine all ingredients in a small bowl and serve.

You can also serve the burgers on whole wheat buns, but I find that, because the burgers are bean based, it ends up being too starchy. Plus, using the lettuce adds a nice crunch. Also, the avocado yogurt sauce would be great on pretty much anything. I dipped my fries in it with delicious results.

NNMC Picking Protein: Lemon-Herb Roasted Chicken

Roasting a whole chicken is a delicious way to get dinner on the table that is also economical. Plus, you can use leftovers to make new dishes like soup or, in my case, quesadillas. Don't forget to save the carcass to make some homemade stock!

Lemon-Herb Roasted Chicken

serves 4-6

Ingredients

4 lb. organic chicken

1 lemon, quartered

6 sprigs each of fresh sage, thyme, and rosemary

2 tablespoons extra virgin olive oil

1/2 teaspoon salt

Pepper to taste

Kitchen twine

Directions

1. Preheat the oven to 425°F.

2. Pat the chicken dry and place on a cutting board used for meats. Remove any organ packets that may be in the cavity. Then, stuff the cavity with lemon wedges and half of the herb sprigs.

3. Mince the remaining herbs and combine in a small bowl with olive oil, salt, and pepper. Rub some of this mixture under the chicken's skin into the breast, leg, and thigh meat.

4. Truss the chicken to maintain a compact shape for even cooking. This video from Alton Brown gives great instructions (it's how I learned). He's using a turkey, but you get the idea.

5. Now, spread the rest of the herb/oil mixture onto the skin of the chicken, rubbing it in and ensuring even coverage.

6. Place chicken in a roasting pan on a wire rack. Distribute you favorite veggies in the bottom of the pan for roasting or add a little water or stock to prevent any drippings from burning and setting off your smoke detector. Cook for 1-1.5 hours, until the internal temperature reaches 165°F.

7. Allow the chicken to rest for 20 minutes and then slice for serving. Enjoy!

NNMC Whole Grains: Try Grain Salads

Making a grain salad is a versatile method for preparing and serving your favorite whole grains. They can include fruits, vegetables, spices, herbs, beans, and meats and can be served hot or cold. Also, you can use them as your main dish or a side and they work great as leftovers because the flavors meld together even more while it hangs out in fridge. I came up with this recipe as my last hurrah for winter, incorporating some of my favorite cold weather veggies. Enjoy!

Farro Salad with Sweet Potatoes and Brussels Sprouts

serves 4-6 as main dish, 8-12 as side dish

Ingredients

2 cups dry farro

5 cups water

1.25 lb sweet potatoes, peeled and cubed

2 teaspoons extra-virgin olive oil

6 oz Brussels sprouts, trimmed and shredded*

1 teaspoon organic, pastured butter

3/4 cup raw almonds, chopped

Juice of 1 lemon

1 teaspoon cumin

1 teaspoon cinnamon

3/4 teaspoon salt

Pepper to taste

Directions

1. Preheat oven to 400°F.

2. Add farro and water to a large pot and bring to a boil. Cover and reduce to a simmer until cooked, about 30 minutes.

3. Meanwhile, toss sweet potato cubes with extra-virgin olive oil. Arrange on a baking sheet in a single layer and roast in oven for 30 minutes, or until softened.

4. Add butter to a medium pan and heat on medium high heat. Cook Brussels sprouts until browned, 5-10 minutes.

5. Strain excess water off farro and add to a large bowl. Then add the sweet potatoes, Brussels sprouts, almonds, lemon juice, cumin, cinnamon, salt, and pepper. Mix together and serve.

*To shred the Brussels sprouts, I trimmed the ends, cut each sprout in half, and then thinly sliced from the trimmed end to the top.

NNMC Increase Produce: Try Roasting

As I've mentioned before, one of my favorite, go-to methods for cooking any vegetable is roasting. It's simple and, once you know the basic recipe, the possibilities are endless. In general, you toss whatever vegetable(s) you've chosen with a little olive oil, salt, pepper, and any other spices or herbs you like. Then you spread them out in one layer on a baking sheet and roast in a 400 °F oven for 30-45 minutes, stirring occasionally. The cooking time will depend on the vegetable(s) you're using and how big or small you cut the pieces.

Roasted Butternut Squash and Broccoli

Ingredients

1.25 lbs butternut squash, 1-inch cubes

3/4 lb broccoli florets

2 tablespoons extra virgin olive oil

1/4 teaspoon salt

Pepper to taste

Directions

1.  Preheat over to 400 °F.

2. Toss squash and broccoli with olive oil, salt and pepper.

3. Spread mixture in a single layer on a baking sheet. Cook for 30 minutes, stirring occasionally.

Pizza Party!

Yes, you heard me right. But this isn't the typical pizza party you're thinking of with a delivery man knocking on your door and the post-pizza guilt after you've had one-too-many slices. Instead, imagine homemade 100% whole-wheat dough divided into individual portions, a simple sauce, and a toppings bar with something for every palate.

We hosted a "make-your-own" pizza party at my house recently and, needless to say, it was a big hit. We provided the dough, sauce, and mozzarella, along with our own personal toppings and our guests contributed any topping they liked. Whether you're hosting a party like ours or just making this as a fun family dinner, you won't be disappointed with the results.

Whole Wheat Pizza Dough

makes 5 personal pizzas

from Whole Grain Breads by Peter Reinhart

This process involves a delayed fermentation method that takes place over two days. You will start with two doughs, the "soaker" and the "biga." Later, these will be combined to make the final dough.

Soaker Ingredients

1 3/4 cups or 227 grams whole wheat flour

1/2 teaspoon or 4 grams salt

3/4 cup plus 2 tablespoons or 198 grams water

Soaker Directions

1. Mix all ingredients in a bowl by hand until a ball of dough forms and no dry spots remain, about 1 minute.

2. Cover loosely with plastic wrap and leave at room temperature for 12-24 hrs or refrigerate for up to 3 days (remove 2 hours before final mixing).

Biga Ingredients

1 3/4 cups or 227 grams whole wheat flour

1/4 teaspoon or 1 gram instant yeast

3/4 cups plus 2 tablespoons or 198 grams water at room temperature (70 °F)

Biga Directions

1. Mix all ingredients together in a bowl by hand until a ball forms. With wet hands, knead the dough in the bowl for 2 minutes, ensuring there are no dry spots and ingredients are mixed well. The dough should feel very tacky. Allow the dough to rest for 5 minutes, then knead with wet hands for an additional 1 minute. The dough will be smooth but still tacky.

2. Transfer dough to a clean bowl, cover tightly with plastic wrap, and refrigerate for 8 hrs-3days.

3. Remove from refrigerator about 2 hours before mixing final dough.

Final Dough Ingredients

Soaker

Biga

7 tablespoons or 56.5 grams whole wheat flour

5/8 teaspoon or 5 grams salt

1 1/2 teaspoons or 5 grams instant yeast

2 1/4 teaspoons or 14 grams honey

3 tablespoons olive oil

Final Dough Directions

1. On a lightly floured surface, use a metal pastry scraper to chop the "soaker" and "biga" into 12 pieces each (sprinkle flour over the pre-doughs to prevent the pieces from sticking back together).

2. Using a stand mixer*, put the dough pieces in the bowl with the flour, salt, yeast, honey, and 2 tablespoons of olive oil. Mix with the paddle attachment on low-speed for 1 minute, or until the ingredients come together into a ball. Switch to the dough hook and mix on medium low-speed for 2 minutes, scraping down the sides as needed, until the dough is completely mixed. Add flour or water as needed until the dough is soft and slightly sticky.

*I prefer the stand mixer, but you can use your hands as well. Simply knead the dough with wet hands for 2 minutes, until all ingredients are evenly distributed.

3. Roll the dough on a lightly floured surface to coat., then knead by hand for 3-4 minutes, until the dough is soft and very tacky, verging on sticky. Form the dough into a ball and let it rest for 5 minutes. Meanwhile, line a sheet pan with parchment paper or silicon mat, then oil it with the remaining 1 tablespoon of olive oil.

4. Knead the dough for 1 minute to develop the gluten. It should be soft, supple, and very tacky, verging on sticky. Divide the dough into 5 equal pieces. Form each piece into a tight ball by flattening into a square, pulling the corners together, and pinching the seams closed (this side is the bottom). Roll the balls in the oil to coat the entire surface of each, then cover the pan loosely with plastic wrap. Allow to rise for 1 hour.

5. Preheat the oven to the highest temperature. If cooking on a pizza stone, allow it to preheat in oven for 1 hour while

the dough is rising. Otherwise, cook the pizzas on the underside of a sheet pan. Shape the pizza dough into your desired shape and then top with sauce and your favorite toppings. For the sauce recipe we used, click here.

6. Slide the topped pizzas onto the stone or baking sheet. Bake for 5-8 minutes.

7. Remove pizza from oven and transfer to cutting board. Allow pizza to rest for 3-5 minutes before slicing. However, if you're like us, you just might not be able to wait that long.

Recipe: Wheat Berry-Black Bean Chili

It seems like it's been forever since I've posted on here. Sorry for the delay. The end of the semester was pretty rough for me, but, now that it's over and grades are in, I have lots of time to rest, relax, workout, and, most importantly, cook! Now, let's get to the good part: the food. This recipe is one of my favorites, especially when it's cold out. Chili can be a nutrient packed meal or a diet destroyer depending on how you make it. An emphasis on meat (usually grain-fed beef), too few vegetables, and loads of heavy toppings like sour cream and cheese can really throw off your healthy lifestyle, not to mention your digestion (you know what I'm talking about). In this recipe, beans and whole grains take a starring role along with some veggies, flavorful spices, and creamy avocado. I've adapted it from the original recipe to use dried beans instead of canned. The result is a less processed and lower sodium chili as well as fewer dollars spent at the cash register.

Wheat Berry-Black Bean Chili

adapted from EatingWell.com

Ingredients

2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

1 large bell pepper, chopped (whatever color you like, organic if possible)

5 cloves garlic, minced

2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups dried black beans

2 14-oz cans diced tomatoes (choose brands with BPA free linings such as Muir Glen or jarred varieties)

1-2 canned chipotle peppers in adobo sauce, minced (freeze left-overs)

2 cups water or vegetable stock

1 cup wheat berries

Juice of 1 lime

1/2 cup chopped fresh cilantro

1 avocado, diced

Directions

1. The night before, rinse dried black beans and cover with water. Allow beans to soak overnight in the refrigerator. The next day, drain beans and place in a pot covered with 2-inches of fresh water. Bring to a boil and skim off any foam that develops. Then, reduce heat to simmer, cover beans, and cook for 1 - 1.5 hours, or until beans are tender.

2. To cook wheat berries, rinse and then place in pot with 3 cups of water. Bring water to a boil,reduce heat to simmer, and cover. Cook for 1 hour, or until tender, and then drain away excess liquid.

3. Heat oil in a Dutch oven or soup pot over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt, and pepper. Cook until tender, stirring occasionally, about 5 minutes.

4. Add beans, tomatoes, chipotle and water/broth. Bring to a boil over high heat, reduce heat to simmer, and cover. Cook for 25 minutes.

5. Stir in cooked wheat berries and heat through. Stir in lime juice. Serve with garnish of cilantro and avocado.

This chili is great as left-overs too, maybe even better, because all of the flavors and spices meld together. If you can't find canned chipotle in adobo, no need to fret. I've made it without many of times and it is still delicious.

What's your favorite food on a cold day?

Senate Embraces Potatoes and You Should Too (with a recipe)

A few days ago, Registered Dietitian Ellie Krieger tweeted this question: Are you a potato basher or a masher? I, for one,

am definitely a masher. The humble potato has gotten a bad rap over the past few years from the advent of low carb diets and its status as the poster-child for what's wrong with our nation's eating habits, in the form of the french fry. However, spuds are full of nutrients including vitamin C, potassium, and fiber.The real problem with potatoes is the way we usually prepare them. In most cases, the peel is discarded (bye-bye nutrients) and the remainder is either covered in heavy add-ons like bacon, salt, cheese, sour cream, and butter or, even worse, deep fried to crispy perfection. Now I too can appreciate a good french fry, but I'd prefer to choose a healthier potato option and get my fix much more often.

Recently, there has been a lot of buzz concerning our nations school lunch program and how it may be contributing to the poor health status of many American children. The biggest point of contention? The main vegetable choice at many schools is a serving of french fries. In light of this, the Obama administration proposed that starchy vegetables (potatoes, corn, and peas for example) be limited to one cup per student per week at lunch and eliminated entirely from breakfast. However, the Senate, in an effort to prevent such a rule, has added an amendment to the Agriculture Department's spending bill for 2012. It states that  the department cannot set “any maximum limits on the serving of vegetables in school meal programs.” All I can say is, good for them! The proposed limit was based on good intentions. The goal was to increase the consumption of non-starchy vegetables, which are often few and far between in a typical school lunch, and eliminate reliance on unhealthy options, such as french fries. Now I agree whole-heartedly that a french fry should never count as a vegetable. However, we should be tackling the preparation of these foods, not the foods themselves. Potatoes are a cheap option for schools with limited budgets and, when prepared properly, they can be quite good for you. Also, any vegetable, starchy or otherwise, can be cooked in a vat of oil.  We should be embracing all produce for a healthy diet. Variety is the spice of life and the same is true when it comes to your veggies.

Rosemary Roasted Potatoes

serves 4-6

Ingredients

3 lbs potatoes, cut into 1-inch pieces (keep the skins please!)

3 tablespoons olive oil

2 tablespoons dried rosemary

3/4 - 1 teaspoon salt

pepper to taste

Directions

1. Preheat oven to 400 °F.

2. Toss all ingredients in a large bowl, taking care to make sure all potatoes are coated in oil.

3. Spread potatoes on a large baking sheet. Be sure not to overcrowd the pan, as the potatoes will steam rather than roast.

4. Cook for 30 minutes, or until potatoes are brown and crispy, stirring occassionally.

5. Serve as a side for breakfast, lunch or dinner.

So, are you a potato basher or a masher?

Homemade Sushi: It's Easier Than You Think!

Like many others, I'm a fan of sushi. This exotic fare can be a nutritional superstar if you choose brown rice over white,

load up on the veggies, and steer clear of the fried options. Also, the nori (seaweed sheets) used to make sushi is something that most of us westerners don't eat regularly and is full of nutrients including vitamins A and C, potassium, iodine, and iron. However, I never thought about trying to make it myself, until now. I'm always telling people to get in the kitchen and try something new, but I must admit, I was a little unsure about how this would turn out. Inspired by a post on 100 Days of Real Food (possibly my favorite food blog), I decided to move out of my comfort zone, get a little adventurous, and make my own.

Guess what? It was so easy! Not to mention lots of fun. My roommates were pretty impressed too. I think my technique could probably use a little improvement, but no matter how they look, your rolls are still gonna taste delicious! Plus, this is a much more economical way to get your sushi fix.

In my rolls, I used brown rice, cucumber, carrots, avocado, and shrimp. I also sprinkled some sesame seeds on the rice. I opted to have the rice on the outside of my rolls. I did try one with it on the inside, but I found that this made it a lot harder to roll up and keep closed because the rice took up extra space inside the roll. If you're using shrimp, another great tip is to straighten them out on skewers when you cook them to make them easier to cut into matchsticks. For dipping, you can use soy sauce or tamari. Tamari is similar to soy sauce, but is 100% soy while soy sauce is soy and wheat. This makes tamari a great option for people who are gluten free due to an intolerance or Celiac's disease. No matter which you choose, make sure to pick a low sodium version and organic if you can find it (soy is often a GMO crop).

For the instructions I used, click here.

Try it out and let me know how it goes! I'd love to hear about your successes as well as any problems or questions. Also, get creative! Don't let yourself get stuck in the mindset the traditional sushi offerings. Have a favorite dish? Try to see if you can recreate it in the form of a sushi roll.

Are you a sushi fan too? Have you ever tried to make it at home?

Want to Make Vegetables Delectable? Try Roasting!

I must admit, I'm a veggie lover. My mom even says that, as a child, while everyone else at a birthday party headed for the cake, I would make a beeline for the vegetable tray. As I grew, I began to realize that not everyone had the same adoration for  broccoli florets and celery sticks as I did. However, there is one preparation method that can make veggies a little easier to eat, even delicious, for those who don't share my passion for produce: roasting.

Just about any vegetable can be roasted with mouth-watering results. Bell peppers, onions, cherry tomatoes, summer squash, winter squash, potatoes, brussels sprouts, and beets are just a few of the many possibilities. No matter what vegetable or mix of vegetables you choose, the result will be sweet, caramelized gems. To roast vegetables, you simply cut up whatever veggies you're using and toss them with olive oil, salt, pepper, and any other herbs or spices you might like. You can even add a little fresh squeezed lemon juice. Lay them out on a baking sheet in a single layer and pop them in the oven. Softer vegetables will cook more quickly while harder ones will take a little longer. For best results, make sure not to over-crowd the baking sheet. If the vegetables are not in a single layer, they will steam rather than roast. Steaming means not a ton of flavor and that's exactly what we don't want. Whether a planned dish or a way to use up leftover produce in the fridge, roasting will take your vegetables to another level and may even make a vegetable lover out of you.

Roasted Vegetable Medley with Brown Rice

Serves 4

Ingredients

2-3 lbs of mixed of vegetables for roasting such a zucchini, cherry tomatoes, onions, green bell peppers, eggplant, and potatoes, cut into 2-inch pieces

1-2 tablespoons of olive oil or enough to lightly coat veggies

1/2 teaspoon of salt

Pepper to taste

2/3-1 cup cooked brown rice

Meat/protein of your choice

Any condiments or sauces you like (soy sauce, hot sauce, etc.)

Directions

1. Preheat oven to 400°F.

2. Toss vegetables with olive oil, salt, and pepper. Add any other herbs or spices you might like at this point as well.

3. Spread vegetables in a single layer on a baking sheet. Don't hesitate to use more than one sheet if necessary. Cook vegetables in oven for 30-45 minutes, stirring occasionally.

4. Serve vegetables with rice and your meat or protein of choice. Salmon, chicken, beef, pork, shrimp, and beans are all great options. Sometimes, I just have the veggies and rice by themselves.

Feel free to change up the grain as well. Wheat berries, bulgur, quinoa, or even whole grain pasta would work beautifully. Think of this as a general outline and be creative or just use what you have on hand. There are no rules here. Happy roasting!

Salmon Panzanella with Grilled Corn on the Cob

Some people look forward to summer for the sunshine and days by the pool. Me, I'm all about the produce! There is nothing better than chopping up a red, juicy tomato and throwing it into a salad after so many fall, winter, and spring months without one. Heck, I love them so much, I could eat one all by itself. This dinner highlights tomatoes and cucumber, two of those veggies that just scream summer, along with corn on the cob, and another summer favorite, grilling!

Salmon Panzanella with Grilled Corn on the Cob

adapted from EatingWell.com

Serves 4

Ingredients

4 ears of corn, with husks

8 Kalamata olives, pitted and chopped

3 tablespoons red-wine vinegar

1 tablespoon capers, rinsed and chopped

1/4 teaspoon black pepper, divided

3 tablespoons extra-virgin olive oil

2 thick slices 100% whole wheat bread

2 large tomatoes, cut into 1-inch pieces

1 medium cucumber, seeded and cut into 1-inch pieces

1/4 cup thinly sliced or chopped red onion

1/4 cup thinly sliced fresh basil

1 pound wild Alaskan Sockeye Salmon, skinned and divided into 4 portions

1/2 teaspoon salt

Directions

1. Discard outer husks on corn and peel back inner layers to reveal silk. Remove silk and fold inner husks back around corn to protect it on the grill.

2. Fill large pot with water and soak corn, stalk end up, for 10-30 minutes (this will allow corn to steam inside husks and remain moist on the grill).

3. Meanwhile, whisk olives, vinegar, capers, and 1/8 teaspoon pepper in large bowl. Slowly whisk in oil until combined. Add tomatoes, cucumber, onion, and basil and toss to distribute dressing.

4. Preheat grill.

5. Remove corn from water and shake to remove excess. Grill corn, turning occasionally, for about 15 minutes, or until tender.

6. Season salmon with 1/2 teaspoon of salt and remaining 1/8 teaspoon of pepper. Brush both sides of salmon with olive oil. Grill salmon for 4 to 5 minutes on each side or until it flakes with a fork.

7. Grill bread slices for 2-3 minutes on each side, or until grill marks are visible and bread is toasted.

8. Slice bread into 1-inch pieces and add to vegetable mixture at the last moment to retain crispness (when storing leftovers, remove these "croutons" as they will get soggy).

9. Divide salad into 4 portions and top with salmon. Serve corn on the side. I don't use butter because it's so deliciously sweet it simply doesn't need it!