Sunday, August 25, 2013

Potato, Corn, and Basil Salad


     3 pound baby red potatoes, scrubbed, quartered

     4 medium ears of corn 

     1 pint grape tomatoes, halved lengthwise*

     1 red onion, peeled and sliced thinly 

     1 large bunch fresh basil, rough chop

     1/4 cup extra-virgin olive oil

     3 large lemons, juiced

     1 teaspoon salt, and freshly ground pepper to taste

Place the potatoes in a large pot of salted water and bring to boil. Cook until just tender, about 15 minutes. Drain and chill.

Shuck the corn and break each ear in half. Cook in the boiling water for 6-8 minutes. Chill.  With a serated knife cut corn off cob.

Combine lemon juice, olive oil, onion, salt, and pepper.  Whisk to combine.  

Add cooled potatoes, corn, and tomatoes(or beans). Stir to combine.  Allow flavors to meld in refrigerator for at least 30 minutes. Serve.

*Substitute blanched green beans for grape tomatoes

Sunday, August 4, 2013

Lingonberry Bars(for a crowd)


  • 5 cups  all-purpose flour
  • 2 1/2 cups sugar
  • 2  extra large eggs
  • 2 1/2 cups softened butter
  • 2 jars of Lingonberry preserves( I used 20 ounce IKEA Sylt Lingon)
  • 2 1/4 cups chopped nuts( I prefer pecans)- optional

Preheat oven to 350.  Grease half sheet pan(18" x 13").

Cream butter and sugar together in electric mixer.  Add eggs and mix well.  Add flour(and nuts) and mix until crumbly combined.  Set aside 2 1/2 cups crumb mixture.

Press crumb mixture into prepared pan, spread with lingonberry preserves, top with crumbled reserved mixture.

Bake 45 minutes or until lightly browned.

Cool, cut into squares.

(adapted from