Beth Smith recipes

Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese
1⁄4 cup rice wine vinegar
1⁄4 cup chopped fresh basil leaves
1 teaspoon sugar
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup extra-virgin olive oil
8 ears corn, grilled in the husk and kernels removed or 2 cans corn, drained
1 sweet onion, halved and thinly sliced
1 pint grape or cherry tomatoes, halved
8 ounces blue cheese, crumbled
8 ounces marinated Mozzarella balls*
Fresh basil sprigs, for garnish
Combine the vinegar, basil, sugar, salt, pepper and oil in a blender and blend until smooth.
Combine the corn kernels, onion and tomato in a large bowl. Add the dressing and toss to coat. Adjust seasonings. Let sit at room temperature 30 minutes before serving. Top with crumbled blue cheese and Mozzarella balls and garnish with basil sprigs just before serving. Salad can be made 1 day in advance and served cold or at room temperature.
Makes 4 servings.
* You can get marinated Mozzarella balls at the olive bar at the Kroger at Crosstown.

Jerk Pork Tenderloins
with Mango Salsa
2 cups chopped green onions
1 orange, zested and juiced
1⁄2 cup diced red onion
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons brown sugar
2 teaspoons grated fresh ginger
1 teaspoon allspice
1⁄4 teaspoon paprika
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon black pepper
1⁄2 teaspoon ground cinnamon
2 cloves garlic
4 Scotch bonnet peppers, minced
1 serrano pepper, stemmed and seeded
2 (1-pound) pork tenderloins
Place all ingredients except the pork into a blender and blend until smooth.
Place the pork tenderloins into a resealable plastic bag, add the marinade and seal, making sure that the tenderloins are evenly coated with the marinade. Refrigerate for 4 to 24 hours; the longer the meat marinates the better.
Preheat a grill to high. Remove the pork from the marinade and discard the marinade.
Grill the pork for 5 to 6 minutes on each side, or until slightly charred on the outside and an instant-read thermometer inserted into the center of the thickest part of the meat registers 145 degrees. Remove the meat from the grill and set aside to rest for at least 5 minutes before slicing. When ready to serve, slice the pork against the grain into thin slices and serve immediately with the Mango Salsa and cooked rice.
Makes 4 to 6 servings.

Mango Salsa
1 mango, peeled and diced
1⁄2 cup diced red onion
1⁄2 cup diced red pepper
1⁄4 cup chopped green onions
1⁄4 cup chiffonade mint leaves
1 lime, zested and juiced
1 jalapeño, minced
Salt and freshly ground black pepper
Combine all ingredients in a bowl. Let stand in the refrigerator for at least 30 minutes before serving.
Makes 2 cups.

Grilled Vegetable Salad
1⁄2 bunch asparagus, trimmed and cut into bite-size pieces
1 pint cherry tomatoes
1 medium red onion, cut into 1⁄2-inch rings
1 yellow bell pepper, quartered, seeds and ribs removed
1 red bell pepper, quartered, seeds and ribs removed
1⁄4 cup extra-virgin olive oil, for brushing
Salt and freshly ground black pepper
1⁄4 cup fresh basil leaves
1⁄4 pound feta cheese

1 medium clove garlic, chopped
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Preheat grill to medium.
In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta.
In a small bowl, mix garlic, balsamic vinegar and olive oil. Season with salt and pepper and drizzle over vegetables.
Makes 3 servings.

Fruit Pasta Salad
8 ounces acini de pepe pasta (very small pasta)
1 large container Cool Whip, thawed
2 small boxes instant vanilla pudding
1 large can fruit cocktail, undrained
1 small can crushed pineapple, drained
1 small can mandarin oranges, drained
Cook pasta according to package directions and drain and set aside. Combine Cool Whip and dry pudding mix. Add fruits and pasta and mix. Refrigerate for 1 to 2 hours before serving.

NEMS Daily Journal

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