This recipe makes the most of summer ingredients at the height of their season - a perfect meal for a light summer dinner. The sungold tomatoes and chard were picked from my garden minutes before cooking. But you can get the same flavor by getting these ingredients now at your local farmer's market, along with sweet white corn and sugar snap peas. Since snap peas are almost done growing on the east coast, you can substitute green beens which you'll find throughout August.
- two ears of corn, peeled from husks
- 1/2 pound of sugar snap peas,
- about 20 cherry or sun gold tomatoes, halved
- 3 scallions chopped
- several sprigs of parsley, chopped
- chopped Swiss chard - 4 large leaves (can substitute spinach or kale if preferred)
- about a dozen chopped pitted olives
- two cloves of shredded garlic
- 3 TBSP of infused olive oil (here we used basil)
- Three gently chopped basil leaves for garnish
- Salt and pepper to taste
- 1 cup of quinoa (cooked according to package) for extra flavor we like to cook in corn water (see recipe)
Boil corn in a medium pot with two cups of water for about ten minutes. Remove corn from water with tongs. Once cool, remove kernels from cob using a sharp knife over a large bowl. Set aside. Using the water that the corn boiled in, return to a boil, add salt and one cup of quinoa. Cook for about 15 minutes, or until water is absorbed and quinoa is tender. Add to bowl with corn
Heat a large skillet with a tablespoon of olive oil. Add the scallions and snap peas. Cook for two minutes. Then add the garlic and Swiss chard. Add salt and pepper. Cook for 4 to 5 minutes. Add the cooked vegetables to the bowl with the corn and quinoa. Add in the halved tomatoes, olives and parsley. Add the basil olive oil and salt and pepper to taste. Top with basil leaves and serve.