There are those dishes that define a season and the rituals of that season. In the Fall that is chili, tailgating, football. But in the summer, it is burgers, picnics, and beaches. You cannot have burgers without a perfect side dish and for me, that is this smoked potato salad! I’ve been perfecting this dish for some time now and I think it’s finally ready to be shared. So, fire up the grill!
So now that the garden is in full bloom and you have fresh vegetables by the basketful, what are you going to do with all that bounty? This is Post 3 of my Garden Series and today’s vegetable is corn.
Sweet corn is one of those consistent crops. It grows steadily and always ripens at the same time. There’s really no staggering it. I planted 2 packages of seeds that gave me 60 stalks this year. Each stalk produced 2 ears of corn so I am now looking at over 100 ears of corn all ready now!
So now that the garden is in full bloom and you have fresh vegetables by the basketful, what are you going to do with all this bounty? This is Post 2 of my Garden Series and today’s vegetable is the cucumber.
My Oma always had several hills of cucumbers growing in her garden. She was a canner and liked to make her own pickles: sweet, dill, bread and butter. When I decided to plant a garden, I used my Oma’s as my inspiration not taking into consideration I don’t like pickles. Now I have all these cucumbers and as much as I love salads I have to find other ways to use the cucumbers. Today I am sharing Baked Ranch Cucumber Chips, Cucumber Dill Vegetable Dip, Creamy Cucumber Salad, and Vinegar and Oil Cucumbers.
Ever have one of those mornings when you wake up and can’t get the engine going. Noon rolls around and you’re still groggy and it feels like the day is dragging along with your spirits. That’s when I reach for my favorite comfort food that happens to be packed with vitamins and iron kicking my system into high gear. My go to is a creamy risotto loaded with greens.
I know, I know, the world needs another pasta salad like it needs more debt! But, you must try this simple and delicious recipe. I liked pasta salad okayish, but often found macaroni salad to be too sweet and dressed in too much mayonnaise. The Italian dressing version was a bit better, but it did not knock my socks off.
We were grilling hamburgers on a hot (97°F), humid, sunny day. I was looking for a cold, loaded with fresh veggies, side dish that would not take much cooking time. Of course, pasta salad came to mind. But how could I make it more appetizing? Here is what I came up with. After tasting it, I knew I had to share it. Even my non-pasta salad lovers liked this dish.
This week’s salad works great as a standalone salad or a healthy side dish. I call it the Green Goodness Salad because that is what it is. Grilled green vegetables on a plate of field greens that is packed full of healthy nutrients drizzled with a homemade tarragon vinaigrette.
I read somewhere once that truffles are the diamond of the culinary world. It’s just a mushroom so what’s the big deal? Well, a diamond is just a rock and it’s a pretty big deal.
I love cooking with color and what better way to add color to your meal than with roasted vegetables. Super easy to make, just wash, chop, and spread on a foiled lined baking sheet brush with some oil and fresh herbs and you have a healthy, nutritious dish.
Beans, beans, a wonderful food…chocked full of nutrients, protein, and fiber. Even better they have been found to fight inflammation, heart disease, certain cancers…oh, and they taste pretty darn good as well. I make a habit of keeping black beans on hand always. I love them in my salads, with my morning eggs, and as a side dish to my tacos. Make a batch of these seasoned beans and follow these links to see different ways to use them: Maize Breakfast Plate, Santa Fe Salad, and your own delicious creations.