{"id":35899,"date":"2017-07-13T18:00:00","date_gmt":"2017-07-13T23:00:00","guid":{"rendered":"http:\/\/the2seasons.com\/?p=35899"},"modified":"2017-07-12T13:03:44","modified_gmt":"2017-07-12T18:03:44","slug":"corn-and-tomato-salad","status":"publish","type":"post","link":"http:\/\/the2seasons.com\/?p=35899","title":{"rendered":"Corn and Tomato Salad"},"content":{"rendered":"

We eat a lot of salads around here.\u00a0 When the family was here for the holiday week-end recently, I sometimes served three salads as side dishes to the main entree.\u00a0 My daughter-in-law Josie let me borrow one of her favorite cookbooks called Love and Lemons<\/a><\/em>.\u00a0 It’s a beautiful cookbook loaded with recipes using fresh ingredients.\u00a0 I found the recipe for corn and tomato salad in the book.\u00a0 Well…….in the book it’s called corn, tomato, and mozzarella salad, but instead of mozzarella, I used feta.\u00a0 So, I had to change the name up a little.\u00a0 Two foods say summer to me – fresh corn and basil from my herb garden<\/a>.\u00a0 Since this salad had both, I loved it.\u00a0 In fact, I sneaked into the kitchen before bedtime and ate up the little bit that was left.\u00a0 I didn’t want to risk missing out on it.<\/p>\n

I did a few things differently from the recipe.\u00a0 I cut the corn from the cob and sauteed it in a skillet with 1 teaspoon olive oil.\u00a0 I did not chop the spinach leaves, and as mentioned above, I used feta instead of mozzarella.\u00a0 Also, I doubled the recipe so that it would serve eight.\u00a0 The original recipe serves four.<\/p>\n

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\"Corn<\/p>\n

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