Woke up the other morning to this.
I felt like I was dreaming still. Could it really be?
Clean dishes? Done up the night before?
An actual clean sink??
Sooooo that lasted a whole
8 loooooong hours.
"every day" and well,
I have enough green and leafs in my life already!
There's green on my cutting board.
Green AND a leaf in my kitchen window.
Wait, wrong picture.
Green tissue box,
I even have green carpet.
Well, technically it's
And lastly a green stool that becomes
less and less green
- interfered with my gift of procrastination
However I did make up a delicious, addictive LEAFY GREEN salad in that loooooong 8 hour time span.
Say hello to this
Corn and Scallion Salad with Cilantro-Mint Dressing!!!
is the star of this dish!
The grilled Sweet Corn
kicked the flavor up a notch
Once again, this is a
Bobby Flay recipe.
Here's the fixins for this fresh,
sweet and tangy salad!
Straight outta foodnetwork.com Bobby Flay's Barbecue Addiction show
Barbecue Addiction is one of my favorite shows!
1/2 cup fresh mint leaves, chopped
1/4 cup fresh cilantro or parsley leaves
1/4 cup white wine vinegar
1 to 2 teaspoons honey
Kosher salt and freshly ground black pepper
6 large ears corn, husks and silks removed
1/4 cup light olive or canola oil
Canola oil, for brushing
2 cups baby mixed greens
6 scallions, green and pale green parts thinly sliced
1/2 cup crumbled feta or farmer's cheese
Combine the mint, cilantro, vinegar, 1 teaspoon of the honey and some salt and pepper in a blender, and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste, and then add more honey, salt and pepper as desired. Set aside for later use.
Preheat the grill to medium-high.
Brush the corn with some canola oil, and then season with salt and pepper. Grill, covered, until charred on all sides and the corn is tender, 2 to 3 minutes per side. Cool slightly and remove the kernels from the cobs. Combine the corn, greens and green onions in a bowl, then season with salt and pepper. Add some of the dressing and toss to coat. Top with the cheese and another drizzle of dressing. Serve immediately.
Let's start with the fresh minty mint mint!
Shred up that beautiful
By the way.........
So get out your blender and throw that
the minty mint mint,
white wine vinegar,
a tsp of honey
and salt and pepper in there.
Pour in the olive oil
from the top...
Now I did a taste test and determined one more tsp of honey was just fine.
Let's get started on grilling up this corn!
Brush the corn with oil
and salt and pepper.
Typically when a recipe calls for canola oil
(usually due to high heat),
I use avocado oil.
Get a good char on this beautiful corn.
Cut the corn off the cob using this double bowl method so the corn kernels don't end up on shelves and counters and the tops of oven hoods and plastered to the ceiling.
This grilled sweet corn is just waiting to go on a salad!
Assembling the salad with the baby lettuce, scallions and grilled corn...
Let's add that Farmers cheese and Cilantro-Mint dressing!!
tangy dressing, savory scallions....
this salad is perfect!!
And because the dressing is so addictive, I added extra, just because!!
Hope you enjoyed one of the few salads I've ever posted on here!
If you make it, let me know what you think!!
I do know that salad dressing is definitely going to be made weekly in
Okay, so in closing I just want to share what Tim's and my daily morning drink looks like.
(I had read last year that lemon water was good for you for prevention so we drink this first thing in the morning, before breakfast.)
Juice of one lemon ( good for digestion)
3/4 Tbsp of raw honey (alleviates allergy symptoms)
2 tsp Turmeric (anti-inflammatory)
Two dashes cayenne pepper (calorie-burning and lowers blood pressure)
Warm tap water (aids in digesting the lemon)
Okay, thanks for checking in guys!!!!
I appreciate it!!
Have a great Wednesday and we'll talk at ya soon!!
Notice how I used fall colors there??
Doesn't it just feel like the start of football weather??!! Hut hut hike!