summer colors and classes
Today is the final day of the first week of kids’ summer classes. I had a great group, 9 darling girls and 1 adorable boy. Connor is a fantastic assistant, so all is well and wonderful. Wednesday was “Mexican Day” and this beautiful and fresh salad was one of the featured dishes. Quite a bit of slicing and dicing, but after the initial prep work, it comes together in a matter of minutes, making it a great do-ahead choice for a summer menu.
Nine of the 10 kids from week 1 – with their creative individual pizzas
Another happening on Wednesday was my appearance on Valley Dish with Tram Mai. It was a bit more hectic than usual, what with cooking with the kids all morning, cleaning up from class, then prepping and packing to go to the station… So a couple of items were forgotten at home, but we managed to make it through the show.
My friend, Sharon Salomon, who is a writer for Edible Phoenix, interviewed Tram a couple of months ago and their article is in this summer’s issue. The editor of the magazine, Pamela Hamilton, generously drops off a box with 100 copies each summer for me to hand out to my students. I took a dozen copies to Tram yesterday and upon reading the article found the sweetest quote from her right about in the center of the page. Here is a link to the article that made my day. And if you’re local, Edible is a wonderful local resource, I highly recommend subscribing to it!
Pepper-Corn Salad
2 tablespoons olive oil
1 1/2 cups peeled and chopped jicama
2 tablespoons seeded and finely minced jalapeno pepper
4 cups fresh or frozen corn kernels, thawed
3 cups thinly sliced green onions (green and white portions)
2 large red bell peppers, seeded, cored, and diced
1 teaspoon ground cumin
1/2 teaspoon salt
Heat oil in a large nonstick skillet over medium-high heat. Add jicama and jalapeno to the pan and saute for 2 minutes, stirring frequently.
Add corn, green onion, bell peppers, cumin, and salt and saute another 2 minutes, stirring frequently.
Serve hot or at room temperature, or even with tortilla chips as a dip.
Serves 8 – 10
3 comments
What a lovely quote by Tram in Edible Phoenix! Of course, it’s so true – you’re a wealth of knowledge.
Love,
Barbara
Hi Barb, I know – that was the sweetest thing she could have said …. and I wonder where I get so much of my knowledge from?!? 🙂 xoxo
I could not agree more!
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