Summer Corn Salad

INGREDIENTS:
6 ears of fresh corn
1/2 cup finely diced red onion
1 cup cherry tomatoes, sliced in half
3 tablespoons cider or red wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

DIRECTIONS:
Pre-heat oven to 375 degrees.

Place ear of corn in oven for 30 minutes. 

When the corn is cool, shuck the corn and cut the kernels off the cob.

Toss the kernels in a medium bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper. 

Just before serving, toss in the fresh basil. Add additional salt and pepper to taste, if desired. 

Serve cold or at room temperature.

Recipe Source: adapted slightly from The Barefoot Contessa Cookbook 

Pasta with Pesto Cream Sauce

Pesto
1/2 cup Heavy Cream
2 Tablespoons Butter
1/4 cup Grated Parmesan
12 ounces Pasta (your favorite shape)
2 whole Tomatoes, Diced

Cook pasta until al dente.

Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.

Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.

Raspberry Walnut Dressing

I am LOVING this dressing right now. You just have to try it yourself..yummo!

Strawberry Fields Salad

I saw this recipe on allrecipes.com. It is delicious! I added grilled chicken to make a healthy well-balanced summer lunch!

photo by missShortcake

3/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup honey
1/4 cup white sugar
1 tablespoon Dijon mustard
salt and pepper to taste

1 pint strawberries, sliced
1 (8 ounce) bag mixed baby greens
1 cup sweetened dried cranberries
1 small red onion, sliced thin
1/4 cup crumbled feta cheese (optional)


Whisk the olive oil, vinegar, honey, sugar, mustard, salt, and pepper together in a bowl to make the dressing.

Toss the strawberries, baby greens, cranberries, and onion together in a bowl; top with the feta cheese. Drizzle the dressing over the salad to serve.