Happy Friday! I’m looking forward to a weekend full of gatherings with family & friends, a trip to the farmers market, coffee on the porch, and time with my cookbooks – yes, I’m a cookbook junkie! Cookbooks and magazines are a great source of inspiration for me. One of my go-to cookbooks for summer is Salad As A Meal, Healthy Main-Dish Salads for Every Season by Patricia Wells. It’s the perfect resource for discovering yummy recipes for your farmers market purchases.
I’ve selected one of Patricia’s recipes for tonight, “Corn, Bacon, Feta, Tomato & Avocado Salad”. This recipe makes the most of fresh sweet corn, is a satisfying, healthy meal and is super easy to make – the trifecta of Easy Weekend Entertaining!
Weekend Dinner on the Deck:
Easy Appetizers: Heirloom Tomato Bruschetta & Cheese Platter
Entree: Corn, Bacon, Feta, Tomato, & Avocado Salad paired with a warm baguette
Dessert: Blueberry Tart with Walnut/Graham Cracker Crust
Wine Pairing: Stoneleigh Sauvingon Blanc
Corn, Bacon, Feta, Tomato, & Avocado Salad Recipe
by Patricia Wells, Salad As A Meal cookbook
3/4 cup smoked bacon, cut into 1/4 inch cubes
2 ears fresh sweet corn, shucked
4 ripe multicolored heirloom tomatoes, cored, quartered and chopped
1/2 cup Greek Feta cheese, crumbled
1 large ripe avocado, cubed
2 small scallions, white part only, cut into thin rings
Directions: In a large, dry skillet, brown the bacon over medium heat until crisp, about 5 minutes. With a slotted spoon, transfer the bacon to paper towels to absorb the fat. Blot the top of the bacon with paper towels as well. Cut off the ends of the ears of corn, stand the ears on the flat end, and use the chef’s knife to cut off the corn kernels. Place the kernels in a large bowl.
Add the tomatoes, bacon, feta, avocado and spring onions to the corn. Toss with just enough dressing to coat the ingredients lightly and evenly. Season generously with pepper, and serve.
Yogurt & Lemon Dressing:
1/2 cup plain low-fat yogurt
2 Tblsp. freshly squeezed lemon juice
1/4 tsp fine sea salt
In a jar, combine the yogurt, lemon juice, salt & lemon zest. Cover with the lid and shake to blend. Taste for seasoning. Use immediately or store in the fridge for up to 1 week.