— Guest Post from Tarney Sheldon, Live Power Farm CSA Member —
This week, my CSA basket was overflowing with fabulous summer fruits and vegetables. Here’s how it’s gone so far — I immediately stopped into the Westside Renaissance Market (www.facebook.com/WRMUkiah) to get some local Pennyroyal Farm cheese to go with my tomatoes and basil… for lunch tomorrow! When I got home, “Taco Tuesday” was on the menu, so I chopped up some fresh Live Power Farm lettuce and tomatoes to go in the tacos. And after dinner, because I’m a busy, working mom, I prepped this Italian Corn Summer Salad to go with our bbq chicken dinner planned for later in the week. Here’s the recipe I made:
Salad:
2 cobs uncooked sweet corn (slice kernels from the cob)
1 cup cherry tomatoes (sliced)
3 medium sweet peppers (1/2 inch diced)
2 Tbs. parsley (finely chopped)
Dressing:
1 Tbs. red wine vinegar
1 Tbs. olive oil
1 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. sugar
Salt and pepper to taste
Directions:
Combine salad ingredients in a medium serving bowl. Combine dressing ingredients in a small jar with a lid… shake until mixed. Pour dressing over salad. Garnish with more parsley. Serve immediately OR save in the refrigerator for up to 4 days.