Last weekend was HOT in Cambridge, and even stove top cooking was painful. Anticipating a similarly hot week ahead, this week was featured lots of salads: a black bean and corn salsa to use the 8 ears of corn and some of the tomatoes I got from my half of a Red Fire Farm CSA Food Share, a shell pasta + caprese salad that made good use of fresh basil (and more of the tomatoes!), standard lettuce side-salads and a veggie-full cheesy polenta I whipped up on Wednesday night when I finished the salsa.
The best of the week's meals? The salsa, hands-down. Check it out for yourself here: http://www.food.com/recipe/black-bean-and-corn-salad-dip-66294
1 comment:
that all sounds really tasty! the black bean corn dip sounds fantastic though! yummm
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