I've fallen in love with how she almost tells a story through food! The recipes are tried and truly Southern, and they're divided into the 4 seasons and by meal or occasions, which makes it more enjoyable to look through. I'm a seasonal cook, and I've always appreciated the different seasons so it is delightful to find a cookbook like this one that divides the recipes that way! The pictures are extraordinary in here. Each spread has a large photo that's beautifully capturing the essence of the season through scenery, table-scapes, and the prepared recipe.
The cookbook is filled with bits of stories or quotes that apply to that particular season or the meal the recipe is in. It's really a delight to look through!
This is in no way a paid endorsement, but I want to pass my favorites along to you all. This cookbook is definitely a favorite!
This roasted corn salad comes from the summer section of the book, and it is every bit as tasty as it sounds! I made it for the very first time tonight, and I can honestly say my pictures don't do the flavor justice... It's sooo delicious!
Our son even asked for seconds. For a salad!!
This dish is easy to put together and has ingredients in it that nod to a summertime picnic "on the grounds", as my family would say. The corn is roasted in the oven and couldn't be simpler to prepare, but you can certainly grill it to take the flavor one step further. There's something about the toasted flavor from the fresh corn alongside the spicy onion, bright tomato and creamy avocado that whisks you away to a tropical beach along the Mayan Riviera! The vinaigrette with citrus and spice isn't heavy at all but enhances all the flavors.
Get out some extra lemon and lime and make some delicious sweet tea or fresh lemonade to sip as you chop up the salad on these sun drenched evenings. Fire up the grill and put on some steak, chicken or even fish tacos would be decadent with this on top!! I hope this will become your new favorite summer salad, I know it will be mine!
Roasted Corn with Avocado Salad
Adapted from: Seasons in the South
Salad:
6 ears corn, husks removed
olive oil for brushing
3c. grape tomatoes
1/2c. red onion, chopped (I had Vidalia so that's what I used.)
1/2c.green pepper, chopped
1 medium avocado, peeled, pitted, and cut into small chunks
1/2c. fresh cilantro (I used flat leave parsley)
8 oz. feta cheese (I omitted this particular time.)
Preheat oven to 400 F. In a small bowl whisk together vinaigrette ingredients. Set aside.
Brush ears of corn with oil. Place them on a baking sheet (I used a cast iron skillet.)and roast for about 30 minutes until they begin to brown. Line the pan with foil for easier clean up. I turned them a couple times. Allow to cool a bit before removing corn from the ears with a sharp knife.
In a mixing bowl, combine corn and all remaining ingredients. Add the vinaigrette and toss to coat. Serve immediately or refrigerate.
Vinaigrette:
3/4 c. (extra virgin) olive oil
4 Tbsp. lime juice (I just had lemons so I used lemon juice.)
2 tsp. ground cumin
11/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper
Makes 8 servings
This is in no way a paid endorsement, but I want to pass my favorites along to you all. This cookbook is definitely a favorite!
This roasted corn salad comes from the summer section of the book, and it is every bit as tasty as it sounds! I made it for the very first time tonight, and I can honestly say my pictures don't do the flavor justice... It's sooo delicious!
Our son even asked for seconds. For a salad!!
This dish is easy to put together and has ingredients in it that nod to a summertime picnic "on the grounds", as my family would say. The corn is roasted in the oven and couldn't be simpler to prepare, but you can certainly grill it to take the flavor one step further. There's something about the toasted flavor from the fresh corn alongside the spicy onion, bright tomato and creamy avocado that whisks you away to a tropical beach along the Mayan Riviera! The vinaigrette with citrus and spice isn't heavy at all but enhances all the flavors.
Get out some extra lemon and lime and make some delicious sweet tea or fresh lemonade to sip as you chop up the salad on these sun drenched evenings. Fire up the grill and put on some steak, chicken or even fish tacos would be decadent with this on top!! I hope this will become your new favorite summer salad, I know it will be mine!
Roasted Corn with Avocado Salad
Adapted from: Seasons in the South
Salad:
6 ears corn, husks removed
olive oil for brushing
3c. grape tomatoes
1/2c. red onion, chopped (I had Vidalia so that's what I used.)
1/2c.green pepper, chopped
1 medium avocado, peeled, pitted, and cut into small chunks
1/2c. fresh cilantro (I used flat leave parsley)
8 oz. feta cheese (I omitted this particular time.)
Preheat oven to 400 F. In a small bowl whisk together vinaigrette ingredients. Set aside.
Brush ears of corn with oil. Place them on a baking sheet (I used a cast iron skillet.)and roast for about 30 minutes until they begin to brown. Line the pan with foil for easier clean up. I turned them a couple times. Allow to cool a bit before removing corn from the ears with a sharp knife.
In a mixing bowl, combine corn and all remaining ingredients. Add the vinaigrette and toss to coat. Serve immediately or refrigerate.
Vinaigrette:
3/4 c. (extra virgin) olive oil
4 Tbsp. lime juice (I just had lemons so I used lemon juice.)
2 tsp. ground cumin
11/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper
Makes 8 servings
This looks amazing and it's only 7:22 a.m.!!
ReplyDeleteThe cookbook sounds like a great addition to a collection on my counter (Pioneer Woman). I really need to utilize my cookbooks more and try at least one new thing a week.
I think I will :) Thanks for the inspiration!
My mouth is watering with how you describe this salad! A must try for sure.
ReplyDelete