The days are getting shorter and the weather is getting cooler but my palate is still programmed for summer! Anyone else in this place? I love the flavors of fall, but it's just not the same as the freshness of summer!
Want to play a game to help keep those "fresh" memories fresh in your mind? Then join me in a game of creative tastebud play.
Complete the sentences with me. Close your eyes after you read the note and tell us what your mouth is saying.
- A tomato pulled from the vine, sliced within minutes, tastes like...
- Corn shucked and grilled, drizzled with butter reminds you of...
- Red peppers with their squeaky hard shell invite you to...
- Candy sweet onions skins tanned so carefully by the warm summer sun are best...
Ah...I'm curious to know what you all are thinking. Thanks for playing along!
Now, to mix in all of the flavors listed above, give this sweet and sour salad a try. A perfect end of summer tribute!
|Do you notice the missing ingredient? Just to show that we all mess up sometimes.|
Corn and Lima Bean Succotash
1 cup red pepper, seeded and diced
1/2 cup sweet onion, minced
1 garlic clove, minced
3 cups Lima beans (frozen work fine if you don't have fresh)
3 cups fresh corn kernels
1 cup cherry tomatoes, cut in half
1/3 cup fresh parsley, chopped
2 tbsp fresh basil, chopped
1/4 cup honey
1/4 cup apple cider vinegar
2 tbsp lemon juice
2 tbsp Dijon mustard
1 tbsp olive oil
salt and pepper to taste
In a large sauce pan bring 4 cups of water to boil. Add Lima beans and cook for 5-10 minutes or until slightly tender. Then add corn and cover to steam for 3-5 minutes. Drain water and let cool. Mix onions, garlic and remainder of the ingredients together in a large bowl. Prepare the dressing in a small bowl and whisk mixing ingredients together. Toss the dressing over the salad and let chill for 30 minutes then serve.