Here is the first installment of Dish It Out Tsan, a series of unique recipes brought to us by a culinary wizard. Tsan will be blessing us with lots of delicious and nutritious ideas, along with real photos, that take full advantage of local fruits and vegetables in season. Enjoy!

Summer just happens to coincide nicely with the desire to shed a few. This recipe combines the bounty of California living with the desire to get the hell out of the kitchen in July. For those of you who want to “travel to the dark side” I have added some decadent variations.
Heirloom Tomato and Roasted Corn Salad
4 servings
Ingredients:
2 tbl extra virgin olive oil
3 tbl balsamic vinegar
2 tsp cumin
1 tsp sea salt (prefer Hawaiian)
1 tsp fresh ground pepper
6 heirloom tomatoes, selected for color
14 leaves fresh basil leaves
2 ears fresh corn

Combine olive oil, balsamic vinegar, and cumin together in small bowl or glass and set aside.
Meanwhile, cut tomatoes into 1/8ths and place in non-reactive bowl. Chiffonade the basil (cut in strips) and toss on top of the tomatoes. Roast corn over open flame on stove or barbeque grill until kernels are cooked and some are toasted brown. When cool enough to touch, slice corn away from cob and place kernels on top of tomatoes and basil. Then add dressing and toss. Serves 4.
Decadent Variations:
1. Add a grilled chicken breast to make a complete meal
2. Add chipotle sour cream (1 cup sour cream, 1 tbl adobo sauce, 1 tsp fresh pepper)
3. Toss entire salad into a saucepan. Saute until just heated through and serve over penne (only if you train hard at the IC the next day!)
4. Place tomatoes and 1 tbl dried basil onto cookie sheet. Roast at 350 for 30 minutes. Transfer mixture to blender and puree. Add corn, dressing, and 1/2 cup cream and reheat on stovetop. Serve soup with crusty french bread (only if you train at the IC twice the next day!)