What’s Cookin’ in the Parsonage?

Alli came home just for a few hours on Saturday. I bribed her with lunch. =) I was given a Better Homes and Garden special edition magazine called, Good&Fresh. That summer 2013 issue is full of great recipes! I turned down the corners of more than a dozen pages that contained recipes I want to try. These are recipes that have been made healthier. So, when I knew Alli was coming for lunch, I decided to try the Fresh Taco Salad from that magazine. It was super easy to assemble and get ready for her arrival – 30 minutes max.

Take a look at my salad platter:

With fresh lettuces, black beans, corn, tomatoes, and avocado, it’s full of good things! It included a recipe for Cilantro Ranch dressing. It was light, creamy and delicious!

Fresh Taco Salad
4 cups mixed salad greens
1 15 oz. can black beans, rinsed and drained
2 ears of corn, husks and silks removed and kernels cut off the cobs (I used frozen corn)
1/2 Cup chopped tomato
1 medium avocado, halved, seeded, peeled, and sliced
2 cups multigrain tortilla chips with flaxseeds
1/2 cup fresh salsa
1/2 cup cheese
1 recipe Cilantro Ranch dressing

1. Line a large serving platter with salad greens. In a medium bowl combine, black beans, corn and tomato. Spoon over greens. Arrange avocado over bean mixture. Top with chips, salsa, and cheese. Drizzle with Cilantro Ranch Dressing. Makes 6 servings.

Cilantro Ranch Dressing
In a small bowl whisk together 1/3 cup light sour cream; 1/4 cup buttermilk; 2 tbl snipped fresh cilantro; 1 tbl snipped fresh chives; 1 tbl lime juice; 2 cloves garlic, minced; and 1 tsp chili powder. Makes about 1/2 cup.

With the addition of some hydrangeas from my yard (the first from my bush after 3 years!), the table looked fresh and summery! Blue Bell Strawberry ice cream in a cone was the simple dessert to this meal. It doesn’t get any better, friends!

What was cooking in your kitchen this weekend?