First thing on the menu:
Sweet Corn & Roasted Pepper Salad
- 1.5 ears of fresh sweet corn
- 3 green peppers
- 6 fresh basil leaves
- 1/2 cup olive oil
- 1/2 tsp balsamic vinegar
- 1 tsp white vinegar
- salt
- pepper
To Make:
On the grill, roast the bell peppers until they are tender, then when they are cool enough to touch, peel off the skin. Remove stem and seeds, slice and add into bowl.
Boil the corn until tender. When cool, slice down the sides of the corn and add directly into the bowl.
In a side dish, combine diced fresh basil, olive oil, balsamic vinegar, white vinegar, salt and pepper. Whisk together and pour over the corn and peppers. Mix together and serve with the meal. Can be cold or room temperature.
Liz's Savory Red Potatoes
- 6 medium red potatoes, washed
- 1/2 onion, diced
- 1/2 cup olive oil
- 1 tsp dried parsley
- 1/2 tsp Old Bay Seasoning
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp oregano
To Make:
Dice potatoes into cubes and place in large pot. Dice the onions and add in pot. Add olive oil and cook on medium heat. Add the spices in order. Mix together. Cover and cook on medium low heat for about 30 minutes or until fork tender. Serve with the meal.
Take look at this table... awesome right?
