- Chef Recipes
Corn and Tomato “Mason Jar” Salad: A Recipe by Chef Will Gilson
Apple Vanilla Pound Cake: A Recipe by Joanne Chang
Steamed Clams and Mussels: A Recipe by Jeremy Sewall
Puritan & Co.’s chef-owner Will Gilson, who grew up on an herb farm, knows how to dress up fresh produce. With a zingy mix of lime, jalapeño, and herbs, this salad has become our new low-maintenance WFH lunch staple. Fill your jar in the morning and dump it into a bowl between Zoom meetings when hunger strikes.
1½ cups grilled or boiled corn, cut off of the cob
1½ cups cherry tomatoes, halved
½ cup crumbled farmer’s cheese (such as cotija, feta, or queso fresco)
½ cup scallions, both green and white parts, thinly sliced
¼ cup basil, thinly sliced
¼ cup cilantro, thinly sliced
1 jalapeño pepper, seeded and finely chopped
3 tablespoons lime juice
3 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
1-quart Mason jar with well-fitting lid
► Place olive oil, lime juice, salt, sugar, jalapeños, and scallions at the bottom of the Mason jar. Add a layer of corn, then a layer of tomatoes, then a layer of herbs, and, finally, a layer of cheese.
► Screw on the lid. Ingredients will keep in the jar (without being shaken) for 1 day.
► When ready to serve, shake all ingredients in the jar with the lid on tight for 30 seconds or until all ingredients are well mixed. Remove cap and pour the salad into bowls.