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Joya Pettegrew


Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Le Cordon Bleu graduate Joya loves everything about food - talking and reading about it; shopping, exploring and growing it; preparing it; and educating people about it. Most of all, she loves sharing it.
Joya joined Town & Country Markets in 2013 working in the culinary department in the Bainbridge Island Market, except for a three-year absence to have her son.
She was a sous chef and banquet chef for Sierra Nevada Brewery in California before traveling the world for 16 months with her husband and settling in the Pacific Northwest.
On her travels, she experienced the power of food and its ability to serve as a common ground to bring people together. In fact, she believes there is nothing better than sharing food with the people you love.
When she's not cooking and chatting about food, Joya is outside enjoying the beauty of nature with her family, immersed in her yoga practice, reading a good book, or planning her next culinary travel adventure.

​A glass of crisp white whine and plenty of sunshine!

For easy on-the-go picnics, pack the salad without the greens then combine just before serving.

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Tomato, Corn and Basil Salad with Shrimp

Ingredients

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    Dressing:
  • 2 tablespoons white wine or Champagne vinegar
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground pepper to taste
  •  Salad:
  • 1 pound tomatoes, cored, seeded and diced
  • 2 fresh jalapenos, seeded and minced
  • 2 shallots, minced
  • 1/4 cup chopped fresh basil
  • 3 cups corn sliced from cob (about 4 ears)
  • 1 pound cooked baby shrimp
  • 4 cups mixed greens

Directions

In a small bowl whisk together the vinegar and olive oil. Add salt and pepper to taste. Place the tomatoes jalapenos, shallots, basil, shrimp and corn in a large bowl.  Drizzle with dressing and toss to coat. Place greens on individual plate and top with salad.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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