Corn, corn, corn, and what to do with it.
So, it’s the end of summer and I’m sure by now your are wondering what to do with all that fresh corn you are seeing in the markets.
Over the 4th of July I picked up some for 10/$1. I can tell you I bought more than 10 ears at that price. Most of it I cut off the cob to put in the freezer for some corn and shrimp chowder I want to make once the temperatures start falling.
What’s not to like about ABE in anything?
Anything that has avocado, bacon and egg together has to be good. Can’t say why this recipe jumped off the page at me but my first thought was boy does that look like a good “potato” salad. And then after another look I thought it was tortellini pasta and then finally after looking at the recipe I realized it was a trottole (spinning top shape) pasta.
I love potato salad and I can’t tell you the last time I’ve made it. My Cauliflower Potato Salad kind of took the place of my traditional version. When I make the cauliflower version now I like to add just one potato to the recipe to give it a little more dimension in flavors. This recipe I think will be the best of both versions; potato and pasta but with more of a potato salad taste.
So, if you can’t find the trottole (Kroger sells it) I would probably use orecchiette (little ears), giggle (little flowers is beautiful), or even a rotelle (wagon wheels) to add some visual interest to the dish.
Looking for a new salad dressing?
How is your summer going? Ours is going by pretty fast. Daughter/family home for visit for Memorial day weekend, then the next weekend son from Austin came with family/friends, then next weekend daughter back for class reunion, then next weekend picked up two of the grandsons from Austin and this weekend they will swing back through The Woodlands on their way back from beach trip. They have been my guinea pigs for the past few weeks with a few new recipes I’ve been wanting to try out on someone.
Summer is the perfect season for any kind of fresh, crisp, green or pasta salad and who isn’t looking for something healthy and light for lunch/dinner. Add some roasted or grilled chicken or seafood to this salad and you have a very light, not filling dinner.
So, we’re going to Israel in October and I’m wondering how much couscous I will be eating; I’m sure it will be the Israeli variety, or I hope so anyway. I know I will be eating a lot of hummus; good thing I love the stuff. Especially love my version with white beans. Never had falafel and I guess that will be on the menu too. The only thing I have been warned not to try is “Jesus fish” and I’m kind of picky about the kinds of fish I like so I will NOT try that; I’ll let HUB try it and he can tell me how bad it is.
Back to the subject of this post — couscous. I’m not sure when couscous came on my food radar but maybe somewhere in the last 8 years or so. I always thought it was a grain I guess because the small variety looks like it could be a grain. But couscous isn’t a grain at all it is a pasta. I’m not fond of the small variety of couscous; too many little pieces and it just doesn’t show up that well in a salad and mine tends to mush together.
Why have I never posted this recipe?
I don’t know why I’ve never posted this recipe. I guess I thought that maybe everyone has already tried it. I’ve been making this salad for over 20 years and the recipe came from Stop and Smell the Rosemary cookbook which came out in 1996.
This is the perfect summer salad made with fresh baby spinach, some fresh out of the patch sweet strawberries, fresh dill and toasted almonds or pistachios. The dressing has a bit of sugar in it for just the right amount of sweetness to go with the other ingredients. A little crispy bacon bits on top would be a great addition but not part of the original recipe.