By: Nella Mae Parks
Half lb of shredded cabbage; 2 ears of corn, cooked; 1 bunch (8) green onions; 2 medium cucumbers; 1/8 c mayonnaise; 4 T white wine vinegar, rice vinegar, or white vinegar; 1 T sugar, salt & pepper to taste.
Cook corn in boiling water 8 min. Cool, cut cooked corn kernels from cob and separate in a bowl. Peel cucumbers if skin is bitter, coarsely chop, add to bowl. Add shredded cabbage, thinly chopped green onions, and rest of ingredients. Mix very well to coat vegetables. Taste. Add more mayo and/or vinegar, salt, pepper to taste.
Modified from epicurious.com
2 pounds zucchini; 1 t salt; 2 T olive oil; 2 t lemon zest; 2 t fresh lemon juice; 2 t Dijon mustard; 1 t anchovy paste; ¼ t black pepper; 4 c lettuce mix; ½ c fresh basil leaves; ½ c mint leaves; 12 black olives, pitted & thinly sliced; ½ c candy sweet onion, thinly sliced.
Cut zucchini lengthwise into 1/8-inch-thick slices. Sprinkle zucchini with salt and toss to coat. Let stand 5 minutes, then rinse under cold running water. Transfer zucchini to a clean kitchen towel and let stand 5 minutes more. Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl. Add zucchini, lettuce, herbs, olives, and onion and toss to coat. Serve immediately. Does not keep once dressed.
4 beets, leaf and root ends removed, 1/3 cup chopped walnuts, 1 T balsamic vinegar, Freshly ground black pepper, 1 T olive oil, 2 ounces feta, goat or other soft cheese
Heat oven to 400°F. Wash beets and remove root end and leaves. Keep leaves! You can stem them and eat them later! Wrap each beet in foil as you would baking potatoes. Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins with fingers. Cut beets into wedges. Put beets and nuts in mixing bowl. Season with salt and pepper. Add oil and vinegar; toss. Divide among plates; crumble cheese on top.