About a month ago, I was heading back home after a business trip in Dallas. Since I had already finished the two magazines that I brought, I went browsing through the airport store. I ended up choosing the Food Network magazine. The last page (non-advertisement one) included a recipe from Aida Mollenkamp - her Corn, Tomato and Avocado Salad.
Of course, buying another food magazine or cookbook is never a good idea for me as I've run out of space on my cookbook shelves. Josh is designing me a bookcase that he'll build. But I am glad when I find a recipe I want to make over and over. This is one for multiple reasons.
The salad has corn (fresh off of the cob), tomatoes, fresh mozzarella and avocado with a lime-cilantro dressing. It tastes like summer. After roasting lots of vegetables and using the oven, it was great to just chop and blend to get a nice, refreshing lunch.
My blender is in use again. After a long hiatus (I craved smoothies during my first trimester - in fact, most mornings, they were all I could keep down), I am now using my blender again. It all started with the dressing for this salad, which I could see myself using for some tacos and other dishes as well. And, if I rinse the blender immediately, my hubby (who is the official dishwasher in our household) is happy!
I feel better after I eat it. Unfortunately, I can't say the same thing after eating out most of the time. And this salad? It's faster than eating out anywhere (including driving time).
So I had to change the recipe, but still - this find alone was worth the subscription I have to Food Network magazine (it's actually the reason I subscribed).
I'm not a carnivore but I do like having meat in my meals. We had half of a rotisserie chicken left from the night before, so I chopped up the chicken, barely heated it through in the microwave and added it to the salad when I was ready to serve it.
I think it is pretty obvious I'm making this again.
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