"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Warm Corn, Tomato and Arugula Recipe

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This recipe for Warm Corn, Tomato and Arugula, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
The Moreno Family

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. olive oil, plus more for drizzling
3 tbsp. finely chopped shallots
2 c. fresh from the cob or frozen corn kernels
1/2 pt. cherry tomatoes, halved lengthwise
4 oz. arugula
2 oz. crumbled feta
tbsp. lemon juice
Salt and pepper to taste

Directions:
Directions:
Warm olive oil in a non-stick skillet. Add shallot and cook, stirring occasionally, until softened, one to two minutes.
Add corn and tomatoes, tossing occasionally until softened and warmed, two to three minutes.

Transfer to a large serving bowl. Add arugula and feta. Season with salt and pepper. Drizzle with lemon juice and olive oil. Toss and serve immediately.

 

 

 

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