Garden · New Favorite · Vegan · Vegetarian

Napa Sweet Corn Salad

Late summer harvest is my favorite garden time. The Sungold tomatoes are at their peak, basil is plentiful, and local sweet corn is available. When I saw this recipe, I was hesitant about the apple but it adds a wonderful pop of crunchy flavor. Avocado adds a little bit of heaven in every bite. The dressing makes a large quantity. Add to the salad to taste. You may have enough dressing to make a double batch. I will be making this recipe over and over and over again.

Napa Sweet Corn Salad

INGREDIENTS:
  • 2 cups sweet corn kernels, raw (~3 ears) (Note: I cooked the corn then cut off the cob)
  • 1 cup cherry or grape tomatoes, halved or quartered if large
  • 3 small or 2 large green onions, chopped
  • 1 small avocado, chopped
  • 1 red apple, chopped
  • 1/3 cup sliced or chopped almonds
  • 1/4 cup packed fresh basil, chopped
  • For the Honey-Dijon Vinaigrette:
    • 1/2 cup extra virgin olive oil
    • 1/4 cup apple cider vinegar
    • 1 Tablespoon honey (or agave for Vegan recipe)
    • 1 Tablespoon Dijon mustard
    • salt and pepper
DIRECTIONS:
  1. Combine ingredients for the Honey-Dijon Vinaigrette in a jar or bowl then shake or whisk to combine. Taste then add up to an additional 1/2 Tablespoon honey if desired – remember that the sweet corn and apple will add natural sweetness to the salad. Set dressing aside.
  2. Combine remaining ingredients in a large bowl then drizzle over desired amount of Honey-Dijon Vinaigrette and stir to combine. Serve immediately.

Recipe adapted from IowaGirlEats

Family Favorites · My Roots

Crunchy Potato Casserole, aka Wedding Potatoes

Crunchy Potato Casserole is a yummy side dish and family favorite.  It has become tradition served with Christmas and Easter ham.  I typically make the casserole the day before.  Simple to make and bake.  To make it easy on myself, I typically make the casserole the day before, cover, and refrigerate until ready to bake.

Many folks refer to this dish as ‘wedding potatoes’, since it is often served as part of wedding feasts.

CRUNCHY POTATO CASSEROLE

1 large bag frozen hash browns partially thawed
1/4 cup butter melted
1/2 cup chopped onion
2 cups grated cheddar cheese
8 ounces sour cream
1 can Cream of Chicken soup
1/4 cup butter, melted
crushed corn flakes (or seasoned bread crumbs)
parsley flakes

  • Preheat oven to 350 degrees.
  • Mix all ingredients together, except for 1/4 cup butter and crushed corn flakes.
  • Place mixture in lightly buttered 9″ x 13″ pan.
  • Sprinkle crushed corn flakes (or bread crumbs) over the potato mixture and top with remaining 1/4 cup melted butter.
  • Sprinkle with parsley flakes.

  • Bake for 50 minutes (or until hot in the center).