I hate to be a wuss, but it’s going to be short and sweet tonight. I have a terrible head cold and want nothing more right now than to get up close and personal with my pillow. So here we go…
Table for Two is up first tonight with a double-header. First Stuffed Mushrooms (mmmm, Boursin!) and she follows that up with veggie-packed Panzanella that is perfect for tonight’s roundup:
More Bread and Cheese, Please is back with what looks like a great warm weather go-to dish, Chicken and Orzo Salad with Goat Cheese:
Newcomer Traveling Tummy joins our round-up this week with her Arugula Salad:
Tracy from The Modern Apron serves up a beautiful breakfast from Donna Hay that I know Nicholas would love!
And lastly, Claire, our resident Doc on Duty, teases fall with a little bit ‘o pumpkin:
As for me? I kept things nice and simple tonight and went with a tried-and-true, Corn Salad. Originally a Martha Stewart recipe, it reminds of a favorite salad at a local restaurant’s salad buffet. Simply minutes to throw together, it’s perfect for warm weather (though, ahem, it’s not like we’re currently having any right now, but a girl can dream!).
Corn Salad
Recipe courtesy of Martha Stewart’s Great Food Fast.
Serving: Serves 4
6 ears corn, husks and silk removed (I used three small cans)
3 scallions, thinly sliced crosswise (1/2 cup)
2 Tablespoons white-wine vinegar
2 Tablespoons olive oil
Coarse salt and ground pepper
Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels. To bowl, add scallions, vinegar, and oil. Season generously with salt and pepper; toss to combine. Serve, or cover and refrigerate up to 1 day.
