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Corn and Green Bean Salad

14 Dec

This summer we had a farm share and boy did we get a lot of corn! I searched for some different recipes that incorporated corn and I found this great one on one of my favorite blogs, Girls Gone Child. Her blog is awesome and she has the most adorable kids (with the coolest names). She sometimes features recipes from her mom who seems like an amazing cook. That’s where I found this recipe and it’s delicious.

Corn and Green Bean Salad 
from Girls Gone Child


2 lbs fresh green beans
2 ears of corn, shucked
1 pint of cherry tomatoes, halved
½ small red onion, thinly sliced
1 clove chopped garlic
3 tablespoons red wine vinegar
3 tablespoons olive oil
salt and pepper to taste
2 tablespoons fresh basil


  1. Bring a pot of water to a boil and add the ears of corn.
  2. Cook corn for 5 minutes, remove from the water and put in a colander. Rinse with cold water to cool the ears down.
  3. Using the same water you cooked the corn in, cook the green beans for just about 2 minutes so that they are still crisp.
  4. Drain the beans then put them into a bowl of ice water to stop them from cooking further.
  5. Cut beans into smallish pieces and cut the corn kernels off the cob. In a large bowl, add the beans, corn, tomatoes and onions.
  6. In a small bowl, mix together the garlic, red wine vinegar, olive oil, fresh basil, and salt and pepper.
  7. Pour liquid mixture over the vegetable mixture and toss to coat.
  8. Refrigerate and enjoy!

Corn and green bean salad

Easy Bruschetta

3 Jun

My brother goes to school in Milwaukee so he was only back at my parent’s house for a week between the spring semester and starting his summer internship back in Milwaukee. I took a day out of work to spend some time with him during his quick stay. We spent the afternoon at an awesome coffee shop in Providence, Cafe Zog, before hitting Whole Foods to get some groceries for a dinner we prepared for my parents, sister, nephews, and grandmothers that night.

We debated dinner options while we browsed at Whole Foods and we decided on making pizzas, bruschetta, and salad. We’d never made brushetta before, but we googled a few recipes, combined some of their ingredients and ideas, and came up with something easy. Even better, it turned out to be delicious.


1 loaf French bread

1 pint cherry tomatoes

1/4 red onion, chopped

3 leaves fresh basil

1 Tbsp olive oil

1/2 tsp balsamic vinegar


Chop the cherry tomatoes into small pieces, then add the diced red onion and the chopped basil leaves. In a small bowl combine the olive oil and balsamic vinegar and whisk together. Add the oil and vinegar mixture to the tomato and onion mixture and stir well so the tomatoes are evenly coated with the liquid.

Cut the french bread into 1/2 inch thick pieces. Brush some olive oil on one side of each piece and place the bread oil side own on a baking sheet.

Bake the slices of bread in a 450 degree oven for 5 or 6 minutes, or until it becomes golden brown. When the bread is toasted, dish the tomato mix on top of each piece. Let the bruschetta sit for a bit to soften the hard bread.

The pizzas we made also came out terrific. Take a look at our finished meal. Delicious!

Potato and Lentil Salad

30 May

This is another fabulous recipe from College Vegetarian Cooking. It’s easy, it’s quick, and it’s delicious. It’s also better the next day, nice and cold, so make plenty for leftovers!


2 lbs red bliss potatoes or multicolored potatoes

1 bunch green onions

1 cup lentils, doesn’t matter what color

2 Tbsp Dijon mustard

3 Tbsp white wine vinegar

1/4 cup olive oil


Cook the lentils according to the package directions and boil the potatoes for about 20 minutes or until they are soft. Drain potatoes and cool them by running under cold water.

When the potatoes are cool, cut them into bite-sized pieces and place in a large bowl. Trim the ends off the green onions and then chop. Add the onions to the potatoes. When the lentils are ready, rinse them with cold water and add them to the potatoes and green onions. In a separate bowl, combine the oil, mustard, and vinegar, and whisk together. Stir the liquid mixture into the potatoes, lentils and onions, making sure to coat evenly.



Tarragon Orzo and Feta Salad

3 Apr

I found this salad originally in the College Vegetarian Cooking, my go-to guide for quick and easy vegetarian recipes. Over time, I’ve tweaked it a bit and tried to make it a little more robust and healthier. It’s delicious and fresh for a summer barbecue, so put it on the menu for your upcoming summer fun.


1 1/2 cups uncooked orzo pasta

1 cup cut cherry or grape tomatoes

1 carrot

1/2 red pepper

1/2 red onion

1/4 cup feta cheese, crumbled

2 Tbsp fresh tarragon, chopped

1/4 cup fresh lemon juice

2 Tbsp olive oil

1 cup fresh spinach

Cook the pasta for 8-10 minutes, until it’s cooked to your liking. While it’s cooking, chop the carrot,  red pepper, and red onion into small pieces.

Add the cooked orzo, then the chopped tomatoes and tarragon.

In a small bowl, whisk together the olive oil and lemon juice and then pour into pasta mixture, making sure to stir well and coat all the pasta. Add feta on top and serve over spinach greens.

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