Sweet Corn, Cherry Tomato, Kohlrabi, Arugula, and Blue Cheese Salad

-In a large bowl, combine the kernels from 2 ears of corn, 1 pint halved cherry tomatoes and 1/2 chopped onion.

-Peel and grate 1 kohlrabi. Then chop, wash and dry 1 bunch of arugula. Add both to the salad bowl.

-Put 2 TBS balsamic vinegar in a small bowl and mix in 1/4 cup olive oil and 1/4 cup crumbled blue cheese.

-Pour the dressing over the salad and toss gently to coat. Garnish with crumbled blue cheese and serve immediately.

Black Beans with Herbs and Orange Essence

Fresh black beans make all the difference here, they don't have to be soaked or cooked for a long time in order to become tender like store bought beans which can be years old when you buy them.   

-Sautee the following together in a medium sized saucepan:

1 onion, finely chopped

3 cloves of garlic

-Pick through 1 pound of black beans and then rinse well.

-Place beans in a large pot and add water until beans are submerged by 3 to 4 inches.

-Squeeze the juice of 1 orange into the pot and then add the squeezed orange halves.

-Cover and place over high heat until water comes to a boil, then uncover and reduce heat to a bare simmer. -Cook until beans are completely tender and creamy, 1 to 1½ hours, stirring occasionally.

-Remove orange halves then add in the following:

½ tsp powdered cumin

1 tsp dried oregano

1 tsp sea salt

-Increase heat to medium and simmer, stirring frequently, until reduced to a thick, creamy sauce that clings to the beans, about 10 minutes. Season to taste with more sea salt.

Black Bean, Corn and Tomato Salad

-Rinse and drain 2 cans of black beans. 

-In a large bowl combine the beans with the following:

The kernels from 4 fresh ears of corn

1 pint Sungold cherry tomatoes cut in half or 3-4 slicing tomatoes cut into medium sized chunks

½ cup minced onion

Some chopped cilantro or basil

-In a small bowl whisk together the following:

½ cup olive oil

The juice from 1 fresh lemon

1/2 tsp sea salt and freshly ground black pepper

-Add the dressing to the salad and gently toss.

-The salad may be made 1 day in advance and kept covered and chilled. 

-Serve the salad at room temperature or chilled slightly.