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Summer Corn Salad
Summer Corn Salad
With tons of fresh and fun vegetables in the summer, it’s no wonder there are so many fantastic salad recipes. A word of caution with this one- make sure to double or triple it if you are having guests- it’s so good and it goes very fast!
INGREDIENTS
DIRECTIONS
Cook corn for 3 minutes. Drain and immerse in cold water to stop cooking (I just ran cold water over them). When the corn is cool, cut the kernels off the cob. Toss kernels in large bowl with red onion, vinegar, olive oil, salt and pepper. Toss in fresh basil before serving. Can be served cold or at room temp. The recipe serves 4-6 but make sure to double it if you have more than 4 guests…it’s that good!
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Stuffed Long Hot Peppers
Stuffed Long Hot Peppers
You can easily add browned meat (beef, pork, sausage, turkey) to this basic stuffed pepper recipe. Another great stuffing combo is prosciutto and sharp provolone cheese.
INGREDIENTS
DIRECTIONS
Slice a quarter of the onion and dice the other quarter. Sauté slices in olive oil until browned and set aside. Lay the peppers on a cutting board and slice down the length of them. Slice open the top, as they lay stable on the cutting board, so they won’t roll over during baking and the let the stuffing run out. Remove seeds and ribs. Coat outside of the peppers in olive oil. Fill the peppers with the chopped onions first, then stuff as much cheese as you can in them. Spray a cookie sheet with non-stick spray and arrange the peppers on it. Bake in the middle oven rack at 375F for 25-30 minutes or until the cheese starts to brown. Remove from the oven to a plate, and top with the sautéed onions and serve.
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Roast Chicken and Fennel
Roast Chicken and Fennel
This delicious dish from huffingtonpost.com combines diced fennel with toasty pine nuts making a gorgeous supper in no time.
INGREDIENTS
DIRECTIONS
Preheat oven to 450°F. Toss fennel and 2 teaspoons oil in a 9-by-13-inch baking dish. Bake for 10 minutes. Meanwhile, place rosemary, lemon zest, garlic, pepper and salt together on a cutting board. Rock a chef’s knife through the ingredients until they are minced into a fine paste. Transfer the paste to a small bowl and combine with 1 teaspoon oil.
Rub the paste all over drumsticks. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the drumsticks; cook, turning occasionally, until browned on all sides, 4 to 5 minutes. After the fennel has roasted for 10 minutes, stir in pine nuts and place the browned drumsticks on top of the fennel. Return to the oven and bake until the fennel is golden and an instant-read thermometer inserted into the thickest part of a drumstick without touching the bone registers 165°F, 15 to 20 minutes more. Remove the chicken from the pan. Toss the fennel with vinegar in the baking dish, scraping up any browned bits. Serve the fennel with the chicken.
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