Anyone who’s asked me about meal planning, how to put CSA produce to use, or otherwise discussed any topic in that realm knows I’m surprisingly enthusiastic about scrambled egg tacos. We eat them for dinner at least once a week, a welcome vessel for almost any vegetable. I adorned a recent rendition of our weeknight go-to with this corn and peach salsa. It’s simple and sweet, and, particularly because I opted to keep the corn raw, it’s fun to chew. Serve it with tortilla chips or gussy up your next taco night. Heck, call it a corn salad and eat it on its own.
Corn and Peach Salsa
2 ears of corn, stripped
2 peaches, chopped into 1/2-inch pieces
1/2 red onion, finely chopped
1 serrano pepper, seeds removed and finely chopped
1 lime, juice and zest
1/4 tsp salt
In a large bowl, stir together all ingredients. Serve immediately or refrigerate until ready to use.
Some people might call it trying to lose the baby weight, but I’m calling it finally feeling well enough to eat well…if that makes sense. I have the energy to cook and my taste buds are back to normal, craving all. the. vegetables. That also means I’ve been making a lot of salad dressings, and this year I’m branching out from my tried-and-true mustard vinaigrette, creating my own new combinations and trying all the recipes I pinned when I was mostly eating buttered toast.
Last week on Hellobee I posted a peach and basil salad dressing inspired by this “magic” nectarine beauty. Oh, and there’s a wonderfully summery salad to accompany it. Head on over for the recipe and some links to other bloggers’ dressings we’ve been enjoying, and feel free to link to your favorite salad dressing recipes in the comments.