Happy Monday! I hope you all had a
food fun filled weekend. Ours started off on Friday night with an epic progressive dinner in which we hopped from house to house enjoying different courses. We didn’t plan the dinner around a theme and each course was a surprise so we had quite the smorgasbord of tasty cuisines.
Various types of unique bruschetta’s and an avocado daiquiri at Mixmaster Pearl’s.
A main course of shredded chicken and carne asada tacos on homemade tortillas in the LYK.
Last but not least, fabulous frozen chocolate crepes filled with chocolate mousse at our friends Marianne and Lindsey’s home.
More on some of these recipe’s later this week!
This super simple summer salad has a sweet crunch and is a perfect side dish for any BBQ or potluck.
You see, this was an accidental recipe. While half asleep one morning, I threw some left over vegetables from the refrigerator onto a salad for work and then later realized how tasty the combination of toppings was. I recreated it without lettuce (paying slightly more attention to what I was doing) the next day and ta-da – a tasty side dish!
Side note: Here are some random iPhone scenes from the weekend…
My succulent garden bird house that Chris built is blooming! Just in time for summer.
A very cranky kitty in an alley.
Enjoy this fresh salad along side BBQ’d pork, fish, steak, chicken or atop some lettuce for an easy lunch!
Raw Corn and Feta Salad
2 ears of white corn
1/2 cup crumbled feta
2 tomatoes, diced
1/2 avocado, diced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey
1 1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon black pepper
Cut the corn off the cob and put in a medium bowl.
Whisk or use an immersion blender to combine the oil, balsamic, honey, Dijon, salt and pepper.
Toss corn with feta, tomatoes, and balsamic vinaigrette. Add avocado and toss lightly.
From the Little Yellow Kitchen,