summer staple...corn on the cob

I loved this easy and safe way to cut the corn off the cob!

Orzo & vegetable salad recipe

From the dinner party below, here is my mom's amazing recipe that you requested!

1-1 1/2 C cooked orzo (or farro, rice...whatever grain)

1C Mache or baby arugula
1/2 fennel bulb, core removed, thinkly sliced (I chopped finely)

20 snap peas, blanched and refreshed, cut in half at diagonal (I forgot to chop some veggies before I added) :/

20 baby carrots, roasted and cut in half long ways

1/2 C fresh peas, blanched and refreshed (I used fava beans instead, taken out of the pod, blanched and peeled)

10 asparagus spears, blanched & refreshed, cut into diagonal pieces

4 oz. feta cheese crumbled or cubed

1/3 C roasted hazelnuts, skins rubbed off (put in a tea towel after roasted and rub together, about 350 degrees for 12-15 min)

I also added blanched corn, roasted bell pepper and cherry tomatoes.

vinaigrette

2 tbsp pear vinegar

1 tbsp sherry wine vinegar

1 tsp honey mustard

4 tbsp olive oil

S & P to taste

(I used dijon mustard, added honey and used the pomegranite vinegar from trader Joe's)

Yum

My food blog of choice is the always scrumptious smitten kitchen.

It never disappoints.

Creme Brulee french toast?

Yes please!