Are you looking for a showstopper dessert? Are you up for some real baking? Love this recipe from America’s Test Kitchen. Works with strawberries, too.
Blueberry Cream Cake
Recipes
Cucumber and Onion Salad
This easy recipe is adapted from one prepared by Seth Freedman, the East Atlanta Village Farmers market chef. It’s really a quick pickle and will keep in your refrigerator for up to a week, with the cucumbers and onions softening and becoming more pickle-like the longer they sit in the brine.
Grilled Salt and Vinegar Potatoes
This recipe comes from Martha Stewart by way of Serious Eats. Love the idea of grilling potatoes.
Cucumber, Onion, Tomato and Tahini Sandwiches
This recipe is adapted from an idea I saw from Whole Foods. Squeezing out the seeds and pulp from the tomato will keep your sandwich filling from becoming soggy.
Tomato and Peach Salad
Have you noticed more and more restaurants are including fruit in their salads? Of course, tomatoes are really a fruit, but peaches, blueberries and strawberries are making their way into more salads than ever before. Love this combination of tomatoes and peaches, both available in abundance right now. Peel your tomatoes and peaches or not, up to you.
Tomato and Chick Pea Salad
This simple salad will keep for about a week in your refrigerator, perfect for dipping out a spoonful to accompany a sandwich or serve as a hot weather entrée. You can use any canned beans you like, or maybe you have your own stash of home cooked beans in the freezer.
Jalapeño-Corn-Beer Quick Bread
This recipe from Lisa Lavery can be baked as a loaf or in a muffin tin. Your call.
Grilled Fish with Charred Corn Salsa
This recipe from Christopher Rochelle is a little lengthy, but that’s because of his complete directions for making little fish and seasoning parcels for the grill. I love the idea of using those lovely organic corn husks and maybe you’re up for a little experimentation in the kitchen this week. Fresh corn husks are much better for grilling than the dried husks sold for tamale making. Use a firm white fish like halibut or cod.
Chipotle Corn Soup
This recipe is adapted from one written by food writer Christine Gallary. You can make up a big batch and freeze the extra. Serve this soup cold or hot.
notes about corn 2
