I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






June 9, 2025

Corn and Avocado Salad

2 cups uncooked pearl or Israeli couscous (or Orzo or Acini di Pepe pasta)
3 cups low sodium chicken broth
Salt and pepper to taste
4 cups frozen sweet corn
1 Tbsp. butter (or olive oil)
12 oz. cherry tomatoes, halved
16 oz. fresh mozzarella balls, halved
2 avocados, cubed

Dressing:
1/3 cup white balsamic vinegar
1/2 cup olive oil
2 Tbsp. honey
1 tsp. Dijon mustard
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
Salt and pepper to taste

Cook couscous or pasta per package instructions using the chicken broth instead of water. Season with salt and pepper to taste and add a drizzle of olive oil to the pot. Once done, drain and transfer to a plate to cool.  In a large frying pan, add butter or oil and then the corn. Sauté until most kernels are somewhat browned. Season with salt and pepper to taste.

Whisk together the dressing ingredients and adjust to taste.   Add all salad ingredients and mix thoroughly.
Serve soon after adding avocado.    .  

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