Wednesday, September 23, 2015

Y is for: Yellow Corn Mexican Panzanella Salad

I swear when I made this salad last week it was still summer. It was 85 degrees and I was still running the AC.

And then suddenly overnight it switched to fall. It's ok though, all these veggies will still be in season for at least another week or two (or more if you live in Cali), so this can be your farewell to summer celebration of corn and tomatoes and padron peppers.

I made this out of a hodgepodge from recent Blue Apron shipments and random stuff I had on hand. I love doing that. It makes me feel like I'm on an episode of Chopped.

Except without the high pressure. And TV cameras. And discerning judges. And wacky ingredients.

(OK, it's not really like Chopped at all, but it's still fun).
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