I tried a couple new recipes worth sharing this week. Bright and flavorful for summer. So of course, another recipe thread.
The first is a very easy, delicious citrus salad! There is not a link to it but from a fav Instagram person.
2 cups full fat cottage cheese
Zest and juice of one lemon
1/2 tsp salt
Blend in blender or smoothie maker till
Smooth. Spread on a large plate maybe 1/2 inch thick.
With knife side peel 1-2 large oranges or grapefruit. Slice in circles or half circles , place on top of cheese mixture.
Remove corn from 2 ears of cob. Do not cook, use raw! Sprinkle over citrus. Drizzle all with honey. Sprinkle with fresh basil on top. Lightly salt if desired.
I made a new to me recipe yesterday for “cornbread salad” that I morphed from something I read on the food network site.
2 cans of black eyed peas, drained
4 plum tomatoes, diced
2 cooked ears of corn, kernels taken off the cob
1 green pepper, diced
2 green onions, diced
1 c sour cream
1/4 c mayo
1 c of shredded Mexican cheese blend
4 oz of cornbread, crumbled (optional - we disagreed as a family if it was needed or not)
handful of chopped parsley
juice from one lime
1 T of chili powder (to taste)
coarse salt and pepper (to taste)
combine the tomatoes, pepper, corn and black-eyed peas and toss with 1/2 the lime juice, parsley, salt and pepper.
whisk the sour cream, mayo, green onions, chili powder and the rest of the lime juice until combined.
Alternate layering the corn bread, veggies, cheese, and the sour cream mixture until you are done with the ingredients. Finish with the cheese.
Cover with plastic wrap and refrigerate overnight (it needs the time to come together).
I made a side for me without the sour cream mixture, limited cheese and cornbread, and it was still delicious for those that want to lighten it up.
White bread with mayo, giant slabs of garden-fresh tomato, salt and pepper, and sometimes Penzey’s sandwich sprinkle. So simple but they blow my mind every time. I can’t wait!
