Although I love to bake sweets + treats, I have decided to venture into savory recipes on the Pearls + Girls blog. Trust me, I gave this serious consideration, but ultimately, I feel like I can show my readers that I’m well rounded in the kitchen. That’s the polite answer, anyway. The honest reason: I’m getting fat.
There’s a few reasons for this:
1. My dog has arthritis, so getting in a brisk paced walk with my fur child has gone by the wayside.
2. I no longer push 60+ lbs. of children in a double stroller everywhere we go. My youngest has decided she doesn’t want to ride in the stroller anymore, and riding in the stroller only appealed to my oldest when her sister was a prime target for teasing and hair pulling.
3. This winter was BRUTAL. I spent way too much time sitting on the couch eating pastries and drinking hot chocolate. Carting the laundry up and down the stairs and giving the umteenth piggy back ride was about all the exercise I got from January to March.
Each Sunday I will share with you a healthy (or somewhat healthy, depends on my mood) lunch or dinner recipe. There’s nothing fancy about What’s For Dinner? in the Pearls + Girls kitchen. Even though I will painstaking create desserts to drool over, meal time can be a bit haphazard with two impatient little ones. So I either make one pot dishes that can simmer away on the stove or quick and easy dishes with ingredients I can prep in advance while the kids watch My Little Ponies.
Summer Corn Salad, is a simple recipe that can feed a crowd. This side dish pairs well with salmon, shrimp, scallops, chicken, grilled pork chops or even a burger! So, with no more fanfare or ado, I give you the first entry in my new blog series, Savory Sundays! Enjoy! 🙂
- 6 ears of fresh corn, cooked and sliced off the cob
- 1 small red onion, finely diced
- 1 cup cherry tomatoes, halved
- 2 oz. crumbled gorganzola cheese
- 8 basil leaves, chopped or julienned
- 2 TBSP dijon mustard
- 2 TBSP honey
- 3 TBSP olive oil
- 1 clove garlic, minced
- juice of one lime
- salt and pepper, to taste
- Combine corn, onion, tomatoes, cheese and basil in a large bowl. Set aside.
- Whisk together mustard, honey, olive oil, garlic and lime juice in a small bowl.
- Pour mustard mixture over the corn mixture and toss lightly to combine.
- This salad is best served immediately at room temperature.