 Corn Salad As the season for corn draws to an end, I urge you to try this delicious corn salad while you can still make it fresh. Yes, you'll have to *cut the kernels off the cob after cooking, but it's really not that difficult. Cooking the corn in the microwave is easy too; You'll find several videos of this process on YouTube. I've found it's fun to try different herbs in this recipe. As for the dressing, I suggest you keep a container of buttermilk powder in the fridge to use whenever you want to make this dressing or use for other purposes. *My favorite video for how to cut corn off the cob. www.youtube.com/watch?v=q50JhRiw26Q Corn Salad Servings: 6 Serving size: 2/3 cup Preparation time: 30 minutes Chill time: 30 minutes
Buttermilk Herb Dressing
Good cooking to you,
Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
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 Zucchini Alfredo Think you can't have pasta unless it's gluten free? Who said anything about pasta? This dish is made from zucchini ribbons, and at the height of zucchini season, it's an excellent non-traditional way to use this vegetable. Oh, and the sauce … think you can't have an Alfredo sauce because it's too rich? There's probably not a sauce on the planet that's better for your health or tastier. No kidding. Just check out these ingredients. Servings: 4 Serving size: ½ cup Preparation time: 30 minutes
*For those who avoid dairy, use same amount of almond or coconut milk or soft tofu.
Good cooking to you, Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.  Do you have a fire pit that you sometimes cook on? We just set up our new fire pit circle and we're wanting to do more with it than sitting around drinking beer and wine with our friends while staying warm. We want to cook! If you have suggestions, I'd love to hear them. I'd especially appreciate you commenting on this blog.
Thanks a bunch! Linda  Barbecue Mixed Baked Beans Going to a potluck soon or a tailgate party? Try this interesting version of traditional baked beans. The flavor is familiar, but the addition of other beans makes it new. I never fail to get compliments on this dish, especially at a recent potluck where I again took these beans and discovered a secret. Normally, this dish is a bit soupy, but I decided it would be easier to transport and serve if it was less so. So I baked it for about 1 1/2 hours until most of the liquid was absorbed. That intensified the flavor and made it even tastier. If you have the time, I highly recommend this option. Servings: 12 Serving size: 1 cup Preparation time: 15 minutes Cook time: An hour or more
Tips: You don't have to stick with the beans I've listed in the ingredients. Choose which canned beans you like most.
I hope you enjoy this dish. Let me know if you've tried it and how it turned out. Good cooking to you, Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there. |
AuthorLinda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: Archives
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