Corn, Avocado, and Tomato Salad

A delicious summer side dish!

-Family Fun

2 Tbsp. olive oil
1 Tbsp. fresh lime juice
1/4 cup chopped cilantro
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 1/2 cups fresh corn kernels (from about 5 ears) *I like to blanch the corn first
1 1/2 cups diced avocado (1/2-inch pieces)
1 pint cherry tomatoes, quartered
1/2 cup finely diced red onion

In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.

Add the corn, avocado, tomatoes and onion and toss to mix. Serve at room temperature. Serves 4 to 6

Hatch Chile Potato Casserole

Such a yummy way to use the Hatch chiles from our Bountiful Basket!

-Chowhound, modified

1 medium yellow onion diced

2 Hatch chiles, roasted, skinned and diced (Can use Anaheim chiles if Hatch chiles are unavailable)

2 tablespoons of butter

2 cloves of garlic, minced

1 teaspoon cumin

2 teaspoons salt (or to taste)

1 teaspoon black pepper (or to taste)

A pinch of Cayenne pepper

2 pounds of Russet potatoes, peeled and cut into small dice

1 cup heavy cream

Monterrey Jack Cheese, shredded

Preheat oven to 350 degrees.

In a large cast-iron skillet set on medium-low heat, melt two tablespoons of butter and then cook onion and chiles until onions start to brown a bit, about fifteen minutes, stir in garlic. Turn off the heat.

Add spices and diced potatoes to the skillet and mix with the onions and peppers. 

Pour the cream over the potatoes and cover skillet with foil. Bake for one hour.

Remove foil and sprinkle with shredded cheese. Let cool for a couple minutes before serving. 

Cheese Sauce over Cauliflower

For some people, comfort food is mac & cheese or fried chicken. For me, nothing makes me feel warm and fuzzy inside like a good meatloaf served with cheese sauce over cauliflower and a fresh garden salad. Brandon was not too crazy about this one making the food blog, but I looove this - maybe you will too.

-Mom Pulsipher

1 large head cauliflower
3 Tbsp. butter
3 Tbsp. flour
1-1/2 to 2 cups milk
2 cups shredded cheddar cheese
1/4 tsp. white pepper
salt

Cut cauliflower florets and steam until tender. Salt lightly.

Meanwhile, melt the butter in a small saucepan. Add flour and stir until blended. Slowly whisk in milk and continue whisking until thickened. Add cheese and stir until melted. Season with additional salt and pepper as needed.

Place cauliflower in serving dish and top with cheese sauce.

Creamed Corn

I love creamed corn - especially with mashed potatoes. It's one of those comfort foods from my childhood. I've been wanting to try this recipe for awhile now, but wanted to use fresh corn instead of frozen, and have been patiently waiting for fresh corn to make an appearance at the grocery store. It's still a little early in the season, but keep this one handy for your summer BBQs!

4 ears corn, shucked
1/2 cup whipping cream
1 cup whole milk
1 tsp. salt
2 Tbsp. sugar
1/8 tsp. white pepper (regular will work too)
2 Tbsp. melted butter
2 Tbsp. flour

Cook corn in boiling water for approximately 5 minutes. Cool slightly and cut corn off ears. Combine corn, cream, milk, salt, sugar and pepper on stove top. Simmer 5 minutes. Blend butter and flour together in a small bowl; add to corn to thicken. Mix well. Remove from heat.

Green Beans Almondine

-Suzie Irwin

1 lb fresh green beans, trimmed
1 Tbsp butter
2 Tbsp olive oil
2 cloves garlic, minced
¼ cup sliced almonds
1 tsp lemon juice
¼ tsp salt
1/8 tsp white pepper

Trim and rinse beans. Place beans in a pot, cover with cold water and bring to a boil. Reduce heat and simmer for 8 – 10 minutes until tender crisp. Drain beans and set aside. Melt butter in a saucepan with olive oil. Add garlic and almonds and sauté on medium heat until almonds begin to brown. Add beans, lemon juice, salt and pepper and toss gently to coat.