Opportunism

There’s plenty to be said for San Diego in the winter. The waves get bigger, the tourist crowds empty out, and by any objective standard of weather, it will still be summer.

But if you’re reckoning by the local food calendar, it’s only going to be summer for a little while longer. We can’t complain—we get to enjoy tomatoes, summer squash and sweet corn longer than anybody else in the country. But even we must bid it farewell at some point.

Aren’t we lucky to live where some pleasures are perennial! As long as we have arugula, we shall have summer in our hearts, no matter what we soup it up with.
Are you a seasonal opportunist? What do you use to paint the canvas of your favorite greens?
Warm Quinoa, Corn, and Arugula Salad from Foodblogga
1/2 cup dry quinoa
1 cup water

1 teaspoon olive oil
2 scallions, thinly sliced
1 ear fresh sweet corn, kernels removed from cob (or 1 cup unthawed frozen corn)
3 packed cups arugula

Vinaigrette:
1 tablespoon extra virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon lemon juice
2 teaspoons lemon zest
1/8 teaspoon salt
1/8-1/4 teaspoon freshly ground black pepper

1. Add quinoa and water to a medium pot, and bring to a boil for 2 minutes. Lower heat to a simmer, and cook partially covered for 13 to 15 minutes, or until the water is absorbed. Cover and let sit for 5 minutes, then fluff with a fork.

2. In a medium saute pan over medium-high heat, warm olive oil. Add scallions and cook 2 to 3 minutes, or until lightly browned and wilted. Add corn and cook 2 to 3 minutes until lightly browned. Remove from heat. In a large bowl combine cooked quinoa, scallions and corn, and arugula.

3. To make the vinaigrette, whisk all ingredients in a small bowl. Pour over salad and toss well. Serve immediately.

What are your favorite fleeting summer pleasures? What do you miss most during the winter?

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