Cucumber, Corn and Tomato Salsa

My co-worker gave me some cucumbers she and her husband had grown in their garden. I wanted to use them right away as they were so fresh. This is a variation on a classic cucumber and tomato salad. I added charred corn for sweetness and smokiness. I also added poblano and jalapeno for spice. 

2 small or 1 medium cucumber, diced
2 ears corn
3 vine tomatoes, diced
1 poblano, diced
1 jalapeno, minced
3 cloves garlic, minced

2 tbls apple cider vinegar
2 tbls olive oil
2 tsps dry dill
1 tsp garam masala
2 tsps salt

I wasn't about to turn on the broiler to cook the corn. It's been in the 90's here. Instead, I used the same technique often used to char bell pepper. Put the shucked ears directly over a gas flame on the stovetop. If you don't have a gas stovetop you can broil them or use an outdoor grill. 

The corn will pop and make a bit of a mess on your cooktop, but it's worth it. 

Char the corn evenly all around. Allow to cool and them cut the kernels off the cob. 

Stir together all i…

Embrace the Bean

I am currently seeking a job as a food creator at any nationwide chain restaurant. I have absolutely no experience working behind the scenes of the food service industry, but am infinitely experienced consuming the so called fruits of that labor.

As a non-meat eater I am so sick and tired of the truly pathetic choices offered to me when I decide to dine out.

I have created some truly delicious sandwiches sans meat. The restaurant industry really needs to embrace the bean. Black beans, red beans, pinto, lentil and more. The bean is a mighty and powerful bit of food. Cheap, tasty and easy to manipulate. Meat eaters will love the bean too if done right. Black bean lasagna is the bomb. Imitation bacon bits, black beans, pickle and Swiss cheese is an awesome Cuban vegetarian sandwich. Peanut butter and pinto beans and red onion. Hummus, curry lentils and cucumber. Cream cheese, garlic and red beans. Restaurants can charge less for bean sandwiches than they do for meat ones and people will still feel full and satisfied. The trick is how you market it. You've got to make it sound like something everyone will want, including meat eaters. Don't call them vegetarian sandwiches. Call them gourmet options.

There are endless bean sandwich possibilities. They are way better than meat sandwiches. There's also the faux meat cold cut option. But that stuff isn't as versatile. With beans you can use them in other ways as well. Bean salad. Beans in a regular salad. Beans in a pasta salad. Beans in soup. Even if no one orders the bean sandwich, but people will. But even if no one does, you can still use them up in other ways. Beans go in pretty much anything. There is no bad place to add beans.

After that happens I'd love to see the nutritional yeast topping option. It's called evolution. Let's try to keep up with it.