You guys! I’m a cookie decorating, youtube video making machine over here! I highly suggest you go peep them out and see how easy it is to make profesh looking cookies for all the autumn holidays coming up. Don’t forget to subscribe to my channel while you’re there because I have so many videos in the making right now, (jon snow voice “winter’s coming!”)
Let me introduce you to the salad I have been making all summer long! We have a cherry tomato plant in my garden that won’t quit, I think that’s why the variety is called 10,000 cherry or something like that. Every other day I pick two pints full of the most juicy, sweetest tomatoes. I had to get creative and find different ways to add them in to our meals without it feeling like, ugh, not tomatoes again. I have also been hooked on the sweet summer corn and peaches we’ve been picking up every week from our local farmers market. So it was a no brainer to throw them all into a bowl together. The salad first started out with just tomatoes, basil, red onion, corn, evoo and a little lemon juice but then the peach and poblano pepper got jealous and joined the party. Both ways are equally delicious. Here is the super simple recipe I hope you try and keep in your recipe arsenal. Fair well summer, till next year!
Sweet Summer Corn Salad Recipe : serves 4-6
4 Corn on Cob ( cooked al dente + cut off the cob)
1 Pint Cherry Tomatoes (halved)
Handful of Basil (julienned)
1/4 Lemon (juiced)
1 Peach (diced)
1 Poblano Pepper (roasted + diced)
1/4 Red Onion (minced)
2 Tbsn EVOO
Pinch Salt and Pepper (not required)
After taking my mom to the very crowed Multnomah Falls, we drove to one of my favorite organic u-pick farms, Hood River U-Pick. It’s apple season. We picked apples the size of my head, we laughed until our faces hurt AND we played with farm animals. It was a good day.