Wednesday, August 28, 2013

Linky dinks for your Wednesday!

Here are a few of my favorite foodie links for the week:

12 ideas for preserving the late summer harvest without hauling out your canner (or learning to can!)
(Herbed butter and strawberry lemonade concentrate? Yes, please!)

7 ways to preserve zucchini
(bread and butter pickles with zucchini! Who would've thought?)

And a recipe borrowed/adapted from the internets (and the Wall Street Journal):

Peach, tomato, and corn salad with feta
Serves 4

3 ripe, sweet tomatoes
3 ripe (but still semi-firm) peaches
2 ears corn, shucked and boiled, kernels cut off
1/4 cup red onion, sliced thin
3/4 cup feta cheese, crumbled
3 Tbsp extra virgin olive oil
Cut tomatoes and peaches into wedges of equal size. In a large bowl, add tomatoes, peaches, corn kernels, onion, and olive oil and toss until combined and coated. Plate salad. Crumble feta over the top. Serve any remaining feta on the side.

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