Entertaining the Cousins

I had my sister and cousins over tonight for a laid back dinner. Chips and corn salsa, Gorgonzola and strawberry salad, brats and veggie burgers, and raspberry swirl were on the menu.

The husband took our dog to the Hound Dog Pet Hotel for doggie daycare, so I didn't need to worry about her while I was working and getting everything ready.

Corn Salsa Recipe

5 T. olive oil
3-4 ears of fresh corn, cut off the cob
2/3 c. chopped green onion
1/4 c. chopped fresh cilantro
1/2 c. finely diced red onion
3 T. fresh lime juice
1 T. minced jalapeno chilies w/seeds
5 minced garlic cloves
1 large tomato, chopped

Heat 2 tablespoons of olive oil in a large pan over high heat. Add corn and saute until lightly browned. Add garlic and cook for about 30 seconds longer. Remove pan from heat and transfer to a large bowl. Cool.
Add the remaining 3 T. of olive oil, tomato, and remaining ingredients to the bowl. Toss to combine. Season with sea salt and freshly ground pepper. Refrigerate and serve with chips (lime-flavored or blue corn chips go really well with the corn salsa).


Gorgonzola & Strawberry Salad

One head of Boston or Romaine Lettuce (whichever is in season)
5 Strawberries, quartered
1/4 c. Crumbled Gorgonzola
3 T. Pine Nuts

Toss to combine.

I didn't have time to make a dressing, but here's a good one to try.

Beth's Salad Dressing

3 T Lemon Juice
9 T Olive Oil
1 Clove Garlic, crushed
1 T. Dijon Mustard
Sea Salt and freshly ground Pepper to taste
1 T. Green Onion

Whisk to combine.