Wednesday, July 1, 2015

Summer Corn Salad

Taking advantage of summer's fresh vegetables is the best way to eat fresh, light, and healthy food.

One of my favorite vegetables is corn.  We eat it all summer long.  Mostly preparing fresh corn on the cob.  I just love it soooo much that I don't think there is ever enough corn to eat!

This past Sunday MGG and I had a went to a concert in the park, taking a picnic dinner while we listened to a Bee Gees cover band.  So much fun!  I'm dating myself but I used to love the Bee Gees and it was great to hear all my favorite songs again.  Anyone else a Bee Gee fan?

So a picnic dinner calls for food that is easy to pack, and easy to eat.  While I could have taken some corn on the cob I decided to make a corn salad instead.  That way I could make a heartier salad by adding other vegetables in the mix.

This is a light and fresh salad, mixed with several fresh vegetables, and tossed with a wonderful vinaigrette.  Can't get much simpler than this.  Again, this is a perfect side dish for your 4th of July BBQ, a picnic, potluck, or concerts in the park.  It goes with all types of main dishes from BBQ, ribs, chicken, burgers, name it. 

Enjoy this fresh salad this weekend!

Summer Corn Salad

serves 6

5 tsp olive oil, divided
1 T lime juice
1/4 tsp salt
1/4 tsp sriracha sauce
1 1/2 cups fresh corn (may use frozen)
1 1/2 cups multi-colored grape tomatoes, halved
1/2 cup cucumber, small dice
1/4 cup red onion, small dice
2 T fresh basil, chopped
1/4 cup feta cheese, crumbled

In a small bowl, whisk together 4 teaspoons oil, lime juice, salt and sriracha sauce. Set aside. Cook 3-4 cobs of corn in the microwave, or in boiling water until done. Allow to cool slightly and then cut off the cob with a sharp knife. In

In a large bowl place corn. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat. Chill in the refrigerator 1 hour. Sprinkle with cheese just before serving.

Tuesday, June 30, 2015

Summer Salad

Here's the 2nd great dish that's perfect for the upcoming 4th of July holiday.

This salad is one of our go-to salads during the summer months.  We tend to eat much lighter than the rest of the year, and we eat tons of fresh fruits and vegetables. MGG and I love going to local farmer's markets and picking in season items to make for dinner over the weekend.  It's a fun summer pass time.  

This year has been one of the best I can remember for strawberries.  they are so plump and juicy and need no sweetening.  I just can't get enough of them.  My Summer Salad features these wonderful berries and the combination of the sweet berries, tang from Gorgonzola cheese, and crunch of pecans is perfect.  Something you will enjoy over and over all summer.

I also love items that are quick to put together.  Who really wants to spend all day in the kitchen during the summer? Not me!

So make sure to round up your friends this weekend, and bring this salad.  They will request doubt!


Kitchen Tip:  Add some grilled or rotisserie chicken to make this a main course salad.

Summer Salad

serves 6

7 cups of romaine lettuce, torn (1 large head)
1 cup of Gorgonzola cheese, crumbled
1 cup pecan halves
3 cups of fresh strawberries, sliced
1/3 cup extra virgin olive oil
3 T white wine vinegar
1/2 tsp kosher salt
1 tsp Dijon mustard
1 garlic clove, minced

In a large bowl add the lettuce.  Layer on the cheese, pecans, and the strawberries. In a small mason jar add the oil, vinegar, salt, mustard, and garlic.  Place lid on and shake to combine.  

Pour dressing over the salad right before serving.

Monday, June 29, 2015

Asian Cucumber Salad

This is 4th of July week and I have a million things to do to get ready for the big day.

We always have a pool party and do some grilling with friends.  Then it's off to watch fireworks and I can't forget the dessert, which is something that involves fruit such as grilled pound cake and peaches or berries, or a delicious parfait.   But, we can't forget to top it with a scoop of homemade ice cream.  It's a tradition in our family to make ice cream on the 4th of July, and it would be sorely missed if we didn't make it. 

I have a lot of recipes ready for you this week to choose from for your Independence Day bash.  Let's start with a nice fresh side dish that has been in our family for quite some time. Our Asian Cucumber Salad is so refreshing and make the perfect side dish to sliders, chicken, burgers, and even ribs. Let's just say that this didn't last long in my house.  I even caught MGG in the kitchen later eating my leftovers I had saved for lunch!

Kitchen Tip:  If you use English or Hot House Cucumbers, you won't have to peel them (love that!). For regular cucumbers, you will need to peel them like I have done in these pictures.

I know you will enjoy this.  It's easy to put together, and you can make it ahead, which is always a plus in my book!

Be on the look out for more dishes over the next several days.  You won't want to miss them.

Asian Cucumber Salad

Serves 8

4 large cucumbers, sliced, peeled if necessary, and chopped
1 1/2 teaspoons kosher salt
1/2 cup rice vinegar
1 1/2 teaspoons fresh ginger, minced
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1/4 cup fresh mint leaves, chopped
Ground black pepper

In a large bowl, add cucumbers and salt and allow to stand 5 minutes to draw out the moisture. In a small mason jar add the vinegar, ginger, garlic, and crushed red pepper. Shake to combine and set aside. Drain your cucumbers of any collected liquid. Pour the dressing over the cucumbers and then cover and chill 1 to 24 hours. Before serving add your chopped mint, and toss to combine. Season with black pepper and serve.


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