Tonight was a light dinner because some of us weren't hungry...
Which worked out well enough, considering I still had string beans, corn and a tomato to use up and some recent reading suggested that our bones might be better off for it. The corn and feta salad was slightly different from last time, and it was so sweet that it seemed almost a shame to add salt and vinegar, but the sweetness still came through - the Pinckney's difference!
Corn and feta salad:
3 fresh ears of corn with husks
salt and pepper to taste
1 tbsp red wine vinegar
3 oz. feta, crumbled
Bake corn in a 400 degree oven for 20 minutes and let cool for 5-10 minutes. Remove husks and any remaining threads of corn silk. Cut the corn off the cob with a serrated knife. Combine all ingredients in a mixing bowl and then serve.
Green beans:2 tbsp olive oil
1 pound fresh green beans, trimmed
salt and crushed red pepper to taste
1 vine-ripened tomato, diced
Heat the olive oil over medium heat. Add green beans, salt and crushed red pepper and stir to coat the green beans. Saute for 5 minutes. Add diced tomato, reduce heat slightly, cover and simmer until green beans are tender but not overcooked, about another 5 minutes.