summer

No seriously. People will like you if you make it for them. I used it to woo new/old friends (Hi Shana and Adrienne!) over the weekend. It’s super easy (as are all of my favoritest recipes), and there is pretty much no junk in it so you can feel good about yourself even if you eat thirds. Which I did. 

All you need:

4 ears of corn on the cob, boiled

2 bigass tomatoes, diced

1 can black beans, rinsed and drained

1/3 red onion, finely chopped

2 ripe avocados, peeled, seeded and chopped (not smashed!)

juice of one lime

salt and pepper to taste

What to do:

Slice the kernels off the corn, mix the whole shebang together in a big bowl, give it a squirt with the lime juice, season until it tastes good, and throw the whole thing in the fridge for an hour or so. You know what? Done.

One CSA eggplant sliced thin and grilled with some olive oil

One CSA tomato

Some shaved parmesan cheese

Piled on 8-grain bread and thrown back on the grill for a few.

I dunked it in some balsamic. Yum. 

On Sunday night Abbey and Meg came over for a Mexican-style cookout. I grilled up some burgers and topped them with pepperjack cheese, some leftover three-bean and veggie chili, plus a couple of slices of avocado. THEY WERE VERY TASTY. 

Abbey had an awesome recipe for Mexican street corn, which is what you are admiring in that picture up there. All you do is throw the corn on the grill, and once it’s done you slather it with a mixture of mayo, chili powder, garlic salt, and pepper. Then you squirt the whole business with a lime. So good. I kept the leftovers to dip chips in. 

Also, there was Chex Mix and also brownies a’la mode. Neither of which are Mexican. Both of which are pretty darn good.