Posts

smoked corn close up

Grilled corn with smoked salt and olive oil

Happy August everyone! With corn season upon us we had to share this fantastic recipe for our grilled cobs. If you haven’t experienced corn cooked this way it is definitely a must try! Grilling encourages the natural sugars found in the corn to concentrate, locking in moisture to create a juicy, sweet bite.

To make this side dish even more elegant, we rubbed the cobs with Oleum Priorat’s extra virgin olive oil and sprinkled with Cape & Herb’s Oak Smoked Salt.

smoked salt and oleum

This well balanced elixir is of superior quality winning Gold in the 2013 Los Angeles International Extra Virgin Olive Oil Competition. The olives are obtained from Arbequina, harvested by hand and naturally processed.

smoked salt corn

To Make this you will need:

Oleum Priorat extra virgin olive oil

Cape & Herb Oak Smoked Salt

6 ears of organic corn (1-2 per person)

Fresh flat leaf Parsley

Begin by shucking the corn to remove most of the husks. Leave a thin piece of husk to cover half the cob. In a dish, drizzle the olive oil over the cobs. Sprinkle all around with the smoked salt.

Grill the corn turning often to cook all sides evenly. This takes patience! While turning, brush the cobs with more olive oil. Once the corn begins to brown on all sides, remove from the heat (about 10-15 min.) Place on a platter and sprinkle with more smoked salt and chopped parsley. Serve hot!

corn with oleum

finished ramen noodle salad

Cold ramen noodle salad with a tahini dressing

As the weather finally warms up it’s time for some cooler foods! This cold noodle salad makes a light meal with the perfect combination of crunchy vegetables and soft noodles all swirled in a creamy dressing. Try it for a vegetarian lunch or bring to your next BBQ for a crowd pleasing side dish.

Ingredients for the salad: (Serves 2)

1 pack of Lotus Foods Jade Pearl Ramen Noodles

2 cups of shredded napa cabbage

1/2 a yellow bell pepper thinly sliced

1 cup of thinly sliced cucumber

1 tbsp. of sesame seeds

2 green onions, thinly sliced

1 cup of cubed firm organic sprouted tofu (optional)

ramen noodles

These ramen noodles from Lotus Foods are the new and certainty improved instant noodles! They take just 4 minutes to cook, they are gluten free and packed with nutrients! Not to mention they have a chewy texture that can stand up to any sauce.

For the tahini dressing:

1/3 cup of Artisana’s raw tahini

1/4 cup of soy sauce

1/4 cup of lime juice (we used Succo)

1 tbsp. of sesame oil

2 tbsp. of honey

2 tsp. of sriracha or your favourite hot sauce

1 inch of minced fresh ginger

tahini in jar

If you are not familiar with tahini it’s simply sesame seeds ground into a butter to create a nutty flavour and creamy consistency. It’s great added to sauces in place of cream or spread over toast with a dollop of honey. Sesame seeds are a good source of heart healthy vitamin E, source of protein and iron.

To make this salad, begin by prepping all your veggies and tofu. Set aside.

chopped veg and tofu

Boil 2 cups of water in a pot and add 1 pack of ramen noodles. Let boil 4 minutes and gently separate noodles with a fork. Drain the noodles and drizzle with a bit of sesame oil, set aside to cool.

cooked ramen

While the noodles cool, prepare the dressing. Combine all ingredients for the dressing in a small bowl and whisk.

tahini

finished tahini sauce

Place all salad ingredients into a large mixing bowl and cover with desired amount of dressing (about half) place any remaining dressing into the fridge. Toss to combine.

tossing salad

Let salad set in the fridge at least an hour-overnight to let all the flavours marinate. Sprinkle with sesame seeds and enjoy!

finished ramen noodle salad