We spent Friday evening having a lovely wine-and-cheese style picnic in a beautiful waterfront park. We’ve been attempting to visit a new-to-us place every weekend and have been pleasantly surprised at all the yet-to-be discovered spots in Seattle!
I’ve been wanting to try this cheese sampler from Trader Joe’s, a delicious combination of sheep and goat cheese that paired wonderfully with the rest of dinner…
I was craving the experience of a glass of wine without the headache that tends to come along with it so I bought a bottle of grape kombucha which pretty much did the trick! I even brought our wine glasses all the way to the park
Fresh raw corn has been a major staple this Summer- I can’t get enough! I have a little trouble digesting cooked corn but the raw version is just wonderful. I’ll post the recipe at the end of this post.
Whole foods was selling freshly roasted hatch chiles which I stuffed with the corn salad. I’d imagine any roasted chile would be tasty for this dish though.
Summer Corn Salad in Roasted Chiles
roasted hatch chiles (or large chiles of choice)
4 ears raw, organic corn
1 Tbsp cold-pressed olive oil
1/2 cup cilantro, chopped
3 shallots, chopped
2 limes, juiced
salt and pepper to taste
Toss all salad ingredients together and stuff into chiles.