5 ears of sweet white corn
2 cups heirloom tomatoes
1 cup mixed colored heirloom cherry tomatoes, chopped
1/2 cup shallots, very thinly sliced
1/2 cup sweet paprika peppers, diced
1 head of cilantro, minced
1 to 1/2 limes, juiced
1 jalapeno pepper, minced
1 avocado, diced
1 head of dinosaur kale
Shuck the corn and then lay it flat on a cutting board.
Using a sharp knife, cut down the side of the cop to remove the kernels. Rotate and repeat until all the kernels are off.
Add the corn into a large bowl as well as all the remaining ingredients except for the avocado and kale. Mix well.
Add the avocado and lightly mix. Using a spoon, add the salsa into the dinosaur kale to make your boats, or you can always enjoy the salsa as is. Bon appetit!
Maple Sesame Roasted Tofu
1 block firm tofu (usually 16 oz)
1/2 tbsp olive oil
2 tsp sesame oil
1/4 tsp salt
1/4 tsp pepper
5 tbsp soy sauce or tamari
3 tbsp maple syrup or agave
1 tbsp tomato paste or ketchup
3 tbsp pole cider vinegar
3 tbsp sesame seeds
Heat oven to 450F/230C.
Drain the water out of your tofu and press between layers of paper towels or a clean kitchen towel to squeeze out any excess water.
Whisk together the olive oil, salt and pepper.
Cut tofu into bite-sized chunks. The shape doesn't matter; just try to make them all uniform.
Gently toss the tofu in the oil mixture.
Lay the tofu down on a king sheet covered in parchment paper, making sure not to overlap pieces.
Bake of 15-25 minutes, depending on your oven, or until tofu just begins to turn golden.
While the tofu is baking, whisk the remaining ingredients together to make your glaze.
Remove the tofu from the oven, toss in the glaze, return to the baking sheet and bake for another 10 minutes. Tofu should be crispy and firm but not dried out. Baking times vary with different sized ovens.
Use any remaining glaze as a sauce for your veggies or rice.
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