I happened upon someone I knew at the grocery store today. We had a short conversation about my recent travels, life choices and dreams. It helped me contemplate the attitude towards life I want to have. Anything is possible and life is short; live it up! It may sound cliche and many people say it so no problem if it makes you want to roll your eyes. I totally get it! In my early days I played the martyr roll often. I wanted to tell you my life story and have you feel deep sorrow for me. Then when I was 19, my mom died by a drunk driver and I felt devastated. Once I came out of that cloud, hope rained on me on the island of Maui. I was driving across the island and sky just opened up. I knew then that this life is beautiful and it is meant to be lived to the fullest. I want to keep my hopes high and reach for the stars because I know that is where my mom is sitting and cheering me on.
I'm calling this summer sorghum soul salad because I'm sharing a little of my soul with you. Contemplating who I want to be and who I am. This blog won't always be so deep or contemplative because there are many sides to me. You'll find I am quirky, sometimes slow to get jokes, a thinker and more to be revealed. Now, lets get to that recipe! I hope this salad brings a little soul to the end of your summer.
Summer Sorghum Soul Salad
1/2 cup dry sorghum
2 cups of water
2 ears of corn
1/2 yellow onion, diced
2 medium zucchinis, thinly sliced
3 each mini peppers red, orange, and yellow, cut in half
1/2 cup of feta cheese
1/4 cup of basil chive vinaigrette
Basil Chive Vinaigrette
1 1/2 cups of basil
1 bunch of chives
1 garlic clove, minced
1/2 cup of olive oil
2 Tablespoons of apple cider vinegar
1 teaspoon dijon mustard
2 teaspoons of maple syrup
1/2 teaspoon salt
1.Preheat oven to 400.
2. Bring 2 cups of water to a boil. Then pour in 1/2 cup of sorghum. Boil sorghum and water for 5 minutes then turn down to a simmer. Simmer for 45 minutes. (Water may remain at the end which you can drain off).
3. While sorghum is cooking slice zucchinis in long strips and cut peppers in half. Clean corn and place each ear in a piece of tin foil. Toss in the oven to cook for 30-45 minutes. Place the zucchini and peppers on a baking sheet and brush each side with olive oil and sprinkle with salt. Cook 10-15 minutes per side until nice and brown on both sides.
4. Chop the onion and place in a pan with oil. Keep on a low heat till they start to brown then remove.
5. Once all veggies are done let them cool. Once cool enough to touch cut corn off cob and dice zucchini and peppers.
6. When sorghum is done add corn, zucchini, peppers, and onions to it.
7. To make the vinaigrette: chop chives, set aside. Add basil, garlic, olive oil, apple cider vinegar, dijon mustard, maple syrup and salt to a blender. Blend until smooth. Then mix in chives.
8. Add a 1/4 cup of vinaigrette to the sorghum and vegetables. Mix till the vinaigrette is evenly distributed. There will be some extra vinaigrette which you can use on salads, eggs, or whatever you like. Lastly, don't forget the feta cheese. Sprinkle in the salad; mix and it is time to eat. Enjoy!