Thank you to my dear friend Robin for this recipe 🙂
I plan on making a double batch next week for healthy snacking over July 4th!
Summer black bean and corn salsa
- 2 cans black beans, drained and rinsed
- 3 ears corn on the cob, kernels cut off (do not need to cook)
- 1 jalapeno, seeded and diced (leave the seeds if you like spice!)
- 1 tomato, diced
- 1 avocado, diced
- 1/2c red onion, diced
- 1 bunch cilantro, chopped
- 1/2 jicama, diced (I used kohlrabi this week from our CSA share)
- Juice of 1 lime
Serve with tortilla chips.
Other recipes this week to use CSA vegetables (spinach, green onions, turnips):
Since it’s BOGO at Lund’s & Byerly’s this week, I kept the main dishes uber easy and supplemented with a few make-ahead salads. Now that Avery and Alec are home during the day, we are going through a lot of cookies! Avery likes to help bake, so I don’t mind 😉
Our CSA, Hogsback Farm, started up again this week. So a box of locally grown vegetables supplemented our grocery store shopping. I made Pea Shoot Pesto (you could easily substitute arugula or basil for the Pea Shoots, but they bring a really unique flavor–more grassy and less punchy than regular pesto). I used it to make pesto pasta with 4-spice rub grilled chicken and then had some left to use on salami/fresh mozzarella sandwiches. I also used the pac choi and rapini (a kind of green) in a quick and easy stir fry with shrimp and udon noodles.
Grandpa Mark’s Snickerdoodles
1 stick butter
3/4 c sugar
1 1/2c flour
1 tsp baking soda
1 tsp vanilla
Mix butter and sugar, add vanilla and eggs. Cream until fluffy. Add flour and baking soda. Roll into balls and roll in cinnamon sugar. Bake at 375 for 8 min. Makes about 2 dozen.