Ahhh…another night cooking in the Hamptons. It’s hard not to be completely inspired to cook good food out here. Driving around you pass farmers markets left and right with local produce and fresh fish markets with their catches of the day. We went to Round Swamp Farm yesterday to get inspired. This is one of my favorite places here. They have it all, local from land to sea and they also carry specialty products that are hard to find. They had extra large JUMBO prawns that immediately caught my eye. I was like a kid in a candy store (really, sort of embarrassed looking back by my reaction). We grabbed a few of these and made a round through their market picking up local corn, heirloom tomatoes and other fresh ingredients to prep for dinner.
I decided to start with a recipe that I came across on the blog, Green Lemonade. I love this blog! It is Noelle’s journey to living a healthier and more natural life and it is completely inspiring. She recreated the Heirloom Tomato and Avocado Salad from East Hampton’s Blue Parrot . Noelle made a macadamia nut pesto instead of the restaurant’s cilantro pesto and since cilantro is probably the only ingredient that my husband will not eat, I decided to go the same route. This was just incredible. The textures of the ripe tomato with the creamy avocado and crunchy macadamia nuts with the fresh basil was a party in my mouth. You can find the full recipe here. Let me know what you think!
We followed with a Sweet Corn Quinoa and Simply Grilled Jumbo Prawns. I added diced cherry tomatoes, cucumber, green onions and pine nuts to the quinoa and dressed it with a sweet Dijon vinaigrette. The meal came together so beautifully, we already had the leftovers for lunch today!
1/2 tsp sea salt
3 ears of sweet corn
1 1/2 cups grape tomatoes, halved
1 cup cucumber, diced
2 stalks scallion, thinly sliced
pine nuts, toastedDressing
1/2 cup olive oil
1/4 cup fresh lemon juice
3 Tbsp pure maple syrup
1 Tbsp good Dijon mustard
1 tsp salt
Cook the quinoa according to directions and set aside. Grill the corn, set aside to cool and then once cooled, cut the kernels off of the cob. Set aside. In a large bowl, stir together the corn, tomatoes, cucumber, green onion and quinoa.
To make dressing, mix all ingredients in blender until smooth. Stir into the salad and top with toasted pine nuts.
freshly ground pepper, to taste
sea salt, to taste
Using kitchen shears, cut a slit along the top part of each shell and clean the prawn by quickly running under cold water. In a bowl toss with a little olive oil, sea salt and pepper. Put directly on a high heat grill and cook for about 3-5 minutes, turning once until it turns pink and is just cooked through.