homegrownEats: Spring Salad

Monday, March 24, 2008

Spring Salad

1 bag frozen sweet corn

2 Vine Ripened Tomatoes, seeded and chopped

1/2 bunch of Italian Parsley, rough chop

1 Avocado
1/2 lemon
Vegetable Oil
Pinch of Sugar
Salt/Pepper

Blanch corn in boiling water for 3 minutes. Run under cold water to stop cooking process. Drain and add to bowl.

Add tomatoes and parsley.

Pit and chop avocado. Add to corn, tomatoes and parsley. Squeeze the juice from half a lemon over the vegetables. Drizzle vegetable oil and add a pinch of sugar. Salt and pepper to taste.

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I learned to cook from my grandmother, who was a self-taught home cook. I was encouraged to cook at home by my mother, who allowed me to experiment and feed our family while I was growing up. Now, I cook for my husband and four children, who have perfected the role of taste-testers. What I've come up with are simple, family-friendly dishes based on my grandmother's recipes and my own understanding of how food works together. Gone are the canned and processed ingredients of yore-- instead you'll find fresh, local, and seasonal ingredients combined in ways to suit every palate, and simple enough that even the most novice home cook can execute them perfectly. In short, it's not quite my grandmother's cooking, anymore.