Exploits of a Vegan Wannabe

Today is the final day for contest entries.

Thanks to all of you for sharing Exploits, for “liking” us on Facebook and for following us on Twitter. I have put all of your entries into a huge fishbowl and will reveal the winners Monday morning.  Please continue to enter through today. Each time you use our new tool bar to share features you will be entered to win some handcrafted vegan-tastic prizes. Click here for additional giveaway details. Thank you for spreading the word.

Yesterday we piled in the veggie van and went to our farmers market to pick up our CSA share. The market was practically over run with the most gorgeous tomatoes I have ever seen.

They were orange and green and countless shades of red. They were warming in the sun and ripe with the promise of the undeniable flavor of a Michigan grown tomato.

Here is a salad that utilizes some of that beauty and bounty. Most of the ingredients can be found freshy fresh at your farmers market right now.

Baja Salad

By: S. Duquet

Ingredients

2 dozen cherry tomatoes halved (I used  orange cherry)

1 red pepper seeded and diced

Kernels from 1 raw ear of corn

1/4-1/2 C sliced black olives ( I used more than 1/4 and less than a half)

1 C diced cucumber (Seeded if necessary. Mine was full of seeds so I removed them.)

Dressing Ingredients

juice of 3 limes

1 clove garlic rough chopped

1/4 jalapeno seeded and rough chopped

3 tsp agave (I used raw)

1/4 tsp white pepper

1/4 tsp garlic powder

1/4 tsp cumin

Make It Happen

~Put chopped veggies and olives in a bowl and set aside

~put all dressing ingredients into food processor or blender and blend until the garlic and jalapeno are no longer visible

~Pour dressing over veggies and toss to coat. Chill before enjoying. You may have extra dressing so use as much as you would like or save it for another  salad or marinade. Yum.

The fun thing about this salad is that you can play with the ingredients to fit your tastes. Like it a bit sassier, add more jalapeno. Need it a little bit sweeter, put in more agave. If you would prefer a completely raw salad, you may omit the olives. This dish is a wonderful way to celebrate the abundance of  inexpensive and scrumptious produce available at our markets right now.

Have a delicious weekend.

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