In the planning for our daughter’s surprise birthday party I was trying to incorporate real foods to the usual BBQ affair. I wanted to serve nutritious foods that would be enjoyed by all and not be seen as my ‘science’ experiments! Although I didn’t make my own hamburger buns, we did have grass fed beef burgers. I adapted my baked bean recipe to incorporate soaked, dry beans: kidney, garbanzo, white. In the past I would have just purchased cans of all these beans. Dry beans are so economical and I always make extra to keep in the freezer making them just as easy as opening a can of store bought.
The condiments were all homemade, with the exception of the mustard. I make my own mayonnaise, ketchup, and relish. I did get the comment “why make ketchup, it is not that expensive”. My response was that I make it because I know what is in it – No High Fructose Corn Syrup, No MSG, NO GMO’s! It is not always about the money and the last time I bought a bottle of organic ketchup it was $3.98 for 36 ozs and I made 52 ozs for about the same amount. I haven’t figured the cost exactly, but tomato paste, vinegar, organic sugar and a couple of spices aren’t too terribly expensive.
I also made a very tasty Corn and Blueberry Salad that was a surprise hit. This salad will make a great addition to all those summer BBQ’s. I have made a similar version of this salad using avocado in place of the blueberries, but I came across this recipe and was intrigued by the flavor combination using blueberries. The best part of this salad is that it is a make ahead recipe and goes together quickly the night before.
Here is the recipe:
Southwestern Corn & Blueberry Salad
makes 8-10 side servings
6 ears fresh sweet corn
1 cup fresh blueberries
1 cucumber sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tbsp. lime juice (approx. 2 fresh limes)
2 tbsp. olive oil
1 tbsp. raw honey
1/2 tsp. cumin
1/2 tsp. sea salt
1. In large pot, bring salted water to boiling. Add corn. Cook, covered 5 minutes, or until tender but don’t over cook. Drain and cut corn from cobs.
2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.
1. Combine lime juice, oil, honey, cumin and 1/2 tsp. sea salt. Whisk together. Pour over corn mixture and stir to combine.
Cover and refrigerate overnight (up to 24 hours).
Variation: omit blueberries and add diced avocado.
(This post appears as part of Real Food Wednesdays –http://kellythekitchenkop.com/2010/06/real-food-wednesday-6910.html)