06/11/2007

Grandma's Kitchen

Enjoy weather — and fresh ingredients

Corn and spinach team up for a lovely salad

By Edna Shaffer
Local columnist
coachngrandma@
charter.net

Read Edna's past columns here

I love living in northern Michigan. What could be nicer than sitting on the back deck in the morning, with a pot of strong hot coffee, a plate of fruit, and my daughter Molly — unless it would be with all four of my daughters?

We enjoyed our songbirds, and the fresh scent of lilacs on the warm breeze. There were no bugs, no sirens or cell phones, no TV — just peace and quietness. What a perfect place to talk about the issues that are important in our lives. So often we take our surroundings for granted until we have to go to the city, then we can't get home fast enough!

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Time flies when you're having fun, and that's what this past month has been. Two of my grandchildren, Rachael and JT, have just moved back to the area from Boston and are so happy to be here. They had four generations of us for a wonderful brunch on Mother's Day. I'm thinking Rachael should be doing this column instead of me; what a great little cook. I'm constantly amazed at how skilled our young ones are. I learn so much from them.

Another treat was the Grawn United Methodist Church sing-along with Marv Rosa — my first time but certainly not my last! We sang the old revival hymns I haven't heard in years. How long since you sang "Power in the Blood?” And yes, they had refreshments. You cannot go to a Methodist church without eating. It seems to be one of our sacraments.

There was one more meeting I attended that should be very critical to all of us. It was called "Save The Wild U.P.” Rachael and JT hosted an informational gathering on metallic sulfide mining in the U.P. Every landowner in the Upper and Lower peninsulas should learn the facts and know the impact this kind of mining has on the environment, the air, the rivers and our precious Great Lakes. We are all affected by this and are dealing with the state and the Department of Environmental Quality. There will be more meetings and hopefully some action, so if you want to be contacted send me your e-mail address or your phone number. You can also get information by going to www.savethewildup.org.

It was actually hot in my kitchen today, it seems so sudden after our cold cloudy May. I suppose it's time we start thinking about some lighter food to cool us down from the inside out. Now that fresh corn is in the market, why not give this healthy salad a try? It just sounds refreshing.

Corn and Spinach Salad

• 6 ears fresh corn, blanched, cooled and cut off
• 11/2 c. baby spinach leaves. washed and chilled
• 1 large tomato, chopped
• 1/4 c. Vidalia onion, diced (optional)
• 1 c. cucumber, chopped with peel on

Dressing:

• 1/2 c. fresh lime juice
• 2 T. honey
• 1/2 t. salt
• 2 T. cilantro, snipped

In a large mixing bowl, whisk the lime juice, honey and salt. Stir in the cilantro. Stir in the corn kernels, spinach, tomato, cucumber and onion. Serve immediately after mixing. Makes six servings.

Can you believe I got so hungry just working on this recipe I had to take a lunch break?

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It would be so easy to turn any of your vegetable salads into a main dish meal by simply adding any of the following proteins: Boiled eggs sliced or diced, shredded cheese, garbanzo beans, kidney beans, avocados, crumbled bacon or chicken strips.

And this is not your Grandma's potato salad, but I know you will like this one. It would be great for a cook-out or even a cook-in.

Banquet Potato Salad

• 2 lbs. potatoes, washed, peeled and cubed
• 1 t. salt
• 1 c. red or yellow sweet pepper, sliced into thin strips
• 1 avocado, peeled and sliced into thin wedges
• 3 strips bacon, cooked and crumbled
• 2 T. Vidalia onion, diced
• Dressing:
• 1 c. lite mayonnaise or Miracle Whip
• 1/3 c. bottled Italian dressing

In a medium-sized pan, cover the potatoes with cold water and the teaspoon of salt. Bring to a boil and turn to medium; cover and cook until tender. This should take three to six minutes after they boil, depending on your potatoes. Pour into a colander to drain and cool, while you prepare the other ingredients, and fry the bacon. Whisk the dressing, stir in the potatoes, onion and peppers, then gently toss in the avocado last. Refrigerate covered and sprinkle the bacon on top when you serve it. Serves six.

Get outside and enjoy the beauty. Remember lots of folks are spending big bucks at the gas pump to see what you see from your front porch!

Parting shot: Never confuse your net worth with your self-worth.

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Edna Shaffer is a local mother, grandmother and great-grandmother who occasionally writes about cooking from the perspective of an older adult. She can be reached via the Record-Eagle at 120 W. Front, Traverse City, Mi 49685; or by sending e-mail to: coachngrandma@charter.net.