When I think of summer and produce, I think of corn and tomatoes. So when I saw this recipe on bhg.com, I was really intrigued. I have never had a raw corn salad before. Have you?
I’m so glad I made this because it’s so fresh and so good! So many bright flavors and guess what? I added bacon!
You put the easy dressing together first and then get to chopping the vegetables.
Marla Meridith is the founder & editor of the food and lifestyle blog, Family Fresh Cooking, which has garnered attention from loyal readers around the world. She aims to bring a fresh, unique, and stylish approach to every facet of life. Her mission is to be your preeminent source for fabulous food, drink, lifestyle and travel features sure to inspire a case of wanderlust. She is the photographer, stylist & recipe developer for her visually rich blog. Marla lives in the breathtaking mountains of Telluride, Colorado with her husband and two amazingly energetic kids.
As soon as I saw this recipe on BHG.com I knew I had to this grill up ASAP! Around here we love hot dogs. The toppings on these Summer Dogs had me at hello.
What makes these grilled hot dogs extra special & summery? Its the wonderful grilled corn salad on top. There is also avocado ~ which is always a win!
I kept the recipe pretty much as is on the BHG website, but added a few small tweaks of my own.
Instead of tomatoes in the corn salad I added diced red pepper. I also added some teeny tiny pickles & pickled onions to the topping. That was my sons request!
These hot dogs are amazing for entertaining. You can serve ‘em loaded as seen in the photos. Or, you can create a hot dog bar & have the toppings separate so guests can pick & choose their own toppings.
Serve with a side of sweet potato or regular fries & some fresh fruit too.
Click Summer Dogs for the recipe.
Hey Delish-Dishers! Grace, here. The Fourth of July has always been one of my favorite holidays! My family used to invite the whole neighborhood over to our front yard to watch the fireworks. This week I’m sharing with you some ideas to fill out your Fourth’s menu!
Besides having dozens of people over for the Fourth, my sisters and I always had a lemonade stand that my dad built for us! We made a pretty penny each year, too. (Probably because it was a three little sisters and not for our lemonade-making skills.) I think if we used Yummy Healthy Easy‘s Easy Lemonade we would have been even more successful!
Half Baked Harvest always amazes me with her incredible flavor combinations! And the Fourth of July always calls for a good burger, so try her Lobster Burgers with Browned Butter Lemon Aioli + Basil Corn Salsa, Bacon ‘n’ Avocado. How many ways can I say yum?
I could do four or five more blog posts dedicated to patriotic desserts, but I found this incredible Haupia Chocolate Cream Pie from Coco Cake Land thanks to my cubicle-mate, Erin! Nothing will end your Fourth of July celebration quite like this classic recipe!
Have a fabulous (and safe!) Fourth of July filled with food, friends, family, and fireworks!
Social Media Editorial Assistant
Nothing reminds me of summer more than berry picking. Most summers, we head to Vermont for a week to stay at my relative’s house and we always go blueberry picking nearby. Usually it’s so hot that I can’t manage to bake a pie when I get home, so instead I love throwing the berries in a fresh salad. The sweet and savory together are divine! Plus, it’s great alongside a BBQ meal.
For this fresh summer salad, I created a vegetarian version of this BHG salad, subbing spicy arugula for lettuce, and adding feta and pecans. However, feel free to include the turkey, or perhaps some chicken if you’ve fired up the grill.
I just used a light vinaigrette I bought at the store, but even olive oil and lemon would be lovely! For the recipe that I adapted, please click here.
Cheers to outdoor summer meals!
Delish Dish, Let's Party | Tags:
arugula, bbq, Berries, berry, blueberry, cheese, easy, entertaining, feta, fresh, gluten free, healthy, nuts, outdoor, Party, pecans, Recipe, salad, summer
Kick up a classic summer side dish with this quick and easy recipe for Italian Fruit Salad paired with buttery pound cake croutons.
The official first day of summer may still be a few weeks away, but I’ve decided to get a headstart on my lineup of warm weather side dishes, beginning with this fresh and flavorful Italian Fruit Salad.
The classic dish gets a welcome update thanks to a tangy balsamic dressing, but I couldn’t let the deliciousness stop there. I’ve added an indulgent twist to this summer salad in the form of toasted pound cake croutons. Intrigued? Read on for the recipe!
There are no rules when it comes to mixing and matching the components of fruit salad, so feel free to use whatever fruit you have on hand or that is nearing its peak in terms of ripeness. I’ve added blackberries to the original fruit salad recipe, however raspberries, strawberries or even pomegranate seeds would be welcome additions to pair with the fresh basil.
And this is when the dish goes from a basic fruit salad to a taste bud-bursting dessert. Cue the pound cake croutons! Here’s the setup:
- Dice your favorite homemade or store-bought pound cake into 1-inch cubes
- Heat a large skillet over medium heat and add 3 tablespoons of unsalted butter
- Once the butter has melted, add 2 cups of the croutons to the pan, tossing to combine
- Transfer the croutons to a parchment paper-lined baking sheet and bake them at 375ºF for 8 to 10 minutes until they’re golden brown and toasted
All that’s left to do is add the croutons to the bowl of fruit, drizzle on the balsamic vinegar and honey, then toss, dish out and dig in!
Are you ready to give your fruit salad a dessert-inspired makeover? Then grab the pound cake and preheat your oven for Italian Fruit Salad.
- Kelly Senyei, Just a Taste
My new cookbook, The Forest Feast, just came out and we are doing a GIVEAWAY!
A couple years ago, my husband and I left New York City for a cabin in the woods in Northern California. I had worked as a freelance food photographer in New York, so being in California meant starting over in a way. I decided I needed a new portfolio so I set out to create one at our new cabin, by cooking and shooting with local produce outside amongst the forest. This became my blog, The Forest Feast, and now this cookbook! The book is unique because it’s an art book/cookbook blend. The recipes are displayed visually so there’s not a lot of text to read through. Instead, my own handwriting, photography and watercolor illustrations guide you through the steps. The book features 100 vegetarian recipes that are super simple- most have fewer than 5 ingredients and are easy enough for a weeknight, yet unique enough for entertaining. For a little preview, watch my book trailer, HERE.
Below is one of my favorite recipes from the book. I make it often for dinner parties and it’s a hit! The dressing is super garlicky and the polenta “croutons” make it filling.
Photos and Recipe by Erin Gleeson for The Forest Feast cookbook.
As I mentioned earlier, BHG and I are giving away a couple of copies of The Forest Feast cookbook! To enter to win one of 5 copies of The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods, tell us below: “What is your favorite way to use kale?”. For another opportunity to win, connect with Better Homes and Gardens on Twitter and re-tweet the tweet marked with the hashtag #BHGForestFeast. We’ll conduct a random drawing from the entries received to select the winners. See the official contest rules here.
Note: This contest has ended.
Our winners for the blog comments were Allie who said “Making a simple kale salad…”, Carol who loves “Kale chips,” and Alex who said “A wilted kale salad and sauteed with quinoa and sweet potato.”
Good luck and Happy Cooking!