Summer corn and cherry tomato salad with eggplant or avocado

Adapted from a recipe in this month's Sunset Magazine to conform with local ingredients at the Belmont Farmer's Market and what I have in the garden. Because of the stronger flavor of lemon and wine vinegar this recipe could be used on corn available all summer.

Calderon Market had sweet corn for .50c each. They are now going as far as Martinez. The Asian vendors had gorgeous eggplants. Most vendors had fabulous sweet cherry tomatoes.

Three heads corn husked and rinsed. Place in the 7" round pot with lid and cook in the solar oven for one hour in the summer position.

Let cool then remove kernels by running a knife blade down the sides. Then scrape the back of the knife down the husk to remove any leftovers from the kernels.

Cut one small eggplant in half inch cubes and salt in a colander. Rinse after a half hour, and bake in the solar over for one hour without the lid on the pot. With the Solar Sport both steps can be combined. Skip this step if using avocado.

Cut half a basket cherry tomatoes in half.
Chop half a small red onion small.
If not using eggplant core one avocado in small pieces.
Julian a handful basil and parsley as available.
Combine in a serving bowl.

For the dressing
Juice of 1/4 lemon
equal part wine vinegar
two parts olive oil if using avocado. Three parts for eggplant.
Salt to taste.
Chile cayenne pepper to taste.

Whisk and toss in the serving bowl.
Why solar cook?

Chard with corn

Tie the bunch together, then cut the leaves about 1" in width. As you get down to the stalks cut the leaves about 1/8" in width. Discard stalks. Wash and rinse carefully then place in the 7" round or 5" oval pot.

Cut half a red onion thin and place on top.
Shred one large dried poblano or guajillo chille and place on top.
Chop leaves of one small twig oregano fine and place on top.
Drizzle two tablespoons olive oil on top.

In the other pot place one cleaned cob of summer corn.

Cook for an hour and a half in the summer position.
Remove,
Cut and scrape the corn off the cob and add to the chard.
Top with one tablespoon lemon and one tablespoon white wine vinegar. Salt and then pepper generously and mix well before serving. Will stay to serve at room temp as a starter.