Fresh Sweet Corn, Tomato, and Wild Arugula Summer Salad

Eating corn raw, straight from the cob is one of summer’s pleasures. Perfectly sun-sweetened tomatoes are another. Paired together on a bed of peppery wild arugula with fresh basil and doused in a bright red wine vinaigrette and I’d say you’ve got yourself a winner of a summer salad. Naturally sweet without any coaxing from a stove top or grill, corn becomes the star of the show here. If you want to add some protein go ahead and toss in some fresh mozzarella, or burrata—grilled chicken would be delish, as well.


  • 2 ears fresh corn
  • 1 pint grape, cherry, or pear tomatoes, cut in half
  • 16 oz. wild arugula, washed and dried
  • 2 tablespoons fresh basil, torn or chiffonade
  • Salt and pepper to taste

Red Wine Vinaigrette—really, as with any vinaigrette, it’s just a simple ratio of 3:1—3 parts extra virgin olive oil to 1 part acid, in this case red wine vinegar. Always liberally season your dressings with salt and pepper. Toss over the salad when ready to eat.


Cut corn from cob. I find the best way to do this is is to invert a small bowl into a large bowl and place the corn on the top of the inverted bowl. This allows your kernels to fall into the larger bowl without having them bounce all over the counter top. Cut tomatoes in half, tear or chiffonade the basil and toss with the corn. Season with salt and pepper. Add the wild arugula and enough vinaigrette to coat the salad greens, tomatoes, and corn. Toss well and eat with gusto!

Wild Cod with Fennel and Cherry Tomato Confit AKA: The Best Fish Dish Ever!

Fennel is something I seriously love.  I developed this deep love affair with this licorice-y bulb years ago after trying a recipe for baked fennel with parmeggiano-reggiano cheese.  From that point on, there was no going back.  I was hooked and totally smitten with this delicious and super versatile veggie.
I bought a couple bulbs from Tutti Frutti Farms at the Santa Monica Farmers’ Market on Wednesday and decided to create a recipe using the fennel, a pint of yellow cherry tomatoes I had on-hand and some wild cod I had in the fridge.  The result: pure deliciousness.  In the words of my other half BH: “This is a definite repeater”– translation: you need to make this again.

Wild Cod Cooking with Fennel and Tomato Confit

Wild Cod with Fennel and Cherry Tomato Confit


1 lb. wild cod fish (any other white fish would also work, such as, halibut, sea bass, sole, swordfish)

1 pint cherry tomatoes (I used yellow tomatoes)

2 medium-sized fennel bulbs, trimmed, core removed and thinly sliced

1 large shallot, thinly sliced

small handful chopped flat-leaf (Italian) parsley for garnish

2 tablespoons extra virgin olive oil

Kosher salt and pepper

The Best Fish Dish Ever! (Apologies for the terrible lighting)


Heat the extra virgin olive oil in a large saute skillet over medium heat.  Add the thinly sliced fennel and shallot and lightly season with salt and pepper.  Turn the heat down to low and cover with lid.  Cook vegetables approximately 25 minutes until they have created a jam-like consistency.  Add tomatoes, lightly season with salt and pepper and continue to cook on low until tomatoes burst, releasing their juices.  You do not want to cook the vegetables over high heat.  The goal is to cook them low and slow until they turn  into a vegetable “jam”.

Add the fish and season with salt and pepper.  Slightly increase heat to medium-low and cover with lid.  Cook fish until flesh is opaque and fish flakes apart with a fork.

Transfer the fish to a serving platter and spoon fennel and tomato confit over the top.  Garnish with chopped flat-leaf parsley.