I planted my corn late, so I am still waiting for it to mature.  This time of year, though, there’s fresh corn to be had.  I spotted this recipe and thought I would try it for a company dinner.  It turned out great, so give it a try.  

Read more: Garden to Table - Sweet Corn Pudding

It is rare that I offer up a “fancy” recipe because I want people to feel comfortable with trying the dishes. 

Read more: Garden to Table - Prosciutto purse

Ever since my children were small and I began gardening to provide the family with fresh, organic vegetables, they have requested my green bean and potato salad as soon as the beans and potatoes were ready in the garden.  As the years have gone by, I have tweaked the recipe to meet more sophisticated palates and my kids still clamor for it when we get together.  This month our whole extended family met at my daughter’s house, and one of the dishes I brought was my green bean and potato salad.  Happily, my garden is cranking out several varieties of green (or red) beans, and I get to mix it up even more.

4 TBSP. red wine vinegar
3 TBSP. each olive oil, fresh lemon juice and chopped fresh dill
2 tsp. stone-ground mustard
1 tsp. honey
salt and pepper to taste
1 pound fresh green beans, trimmed, washed steamed until just tender
1/2 pound new potatoes washed and steamed until firm and tender
1 cup halved cherry and/or pear tomatoes
1 cubed avocado, sprinkled with lemon juice
3 oz. crumbled blue cheese
(or Feta if you prefer)

Whisk together vinegar, oil, lemon juice, dill, mustard, honey, salt and pepper.  Toss beans, potatoes, tomatoes in the dressing.  Top the salad with avocado and blue cheese.

Dunham's Sports

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