Lunch time

For lunches this week, I decided to incorporate fresh tomatoes and basil from our garden, along with a few storebought items.

The first recipe, I adapted from the July issue of Better Homes & Gardens. It is Fresh Corn Salad.

Here's my recipe (for 2 servings):
1/4 yellow onion
about 6 jalapenos, seeded, julienned and diced
2 ears of corn, cut from the cob
2 roma tomatoes, cut into 1/2" dice
about 10 basil leaves, sliced thinly
about 10 kale leaves, leaves cut in half and then sliced thinly
salt & pepper
1 small cucumber, diced finely

Mix all ingredients together. Refrigerate. Eat.

The second recipe hasn't been made yet. It will consist of fresh basil leaves, Cherokee Purple tomatoes and mozzarella. Probably with a side of chickpeas or some other bean for protein.

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