Dinner Confetti

As I mentioned before, I am totally obsessed with “The Sonoma Diet Cookbook”. First off, the book is very pretty – the pictures are beautiful. I know we’re not supposed to “judge a book by it’s cover,” but when it comes to cookbooks, that’s exactly what I do. I really love a cookbook with pictures of the meals, so I know what the end result will be! We really do eat with our eyes first, don’t we? 

Before I go any further I want to clarify that I am not following this cookbook for any weight loss reasons, but rather for the quality of the healthy and quick meals. Most of all, the chef always approves my suggestions 🙂
For tonight’s dinner I picked the Confetti Summer Salad because it really showcases all the great produce that is in season right now. Everything should be readily available at either the Farmer’s Market or the grocery stores. It’s a snap to make, and since you make it ahead, you’ll have it in the fridge ready to go when everything else you are cooking is ready!

The chef also made baked mojo chicken, which I love. What you don’t see in this picture is baby arugula and a slice of wheat baguette which I added after I took the pictures. Adding more peppery greens to this healthy meal was a great choice. YUM!

I made a mistake tonight. I needed something sweet and we are all out of chocolate, so I made a cup of latte. I have a feeling it’s going to be a very long night – I can feel it. I don’t suffer from insomnia, but tonight might be a first. 

Doesn’t this foam look amazing? It was so tasty. I actually ate it with a spoon 🙂 A great dessert, but it needs to be a non-caffeneited next time.

RECIPE & DIRECTIONS [slightly adjusted to our likes]
4 medium ears fresh corn, or 2 C thawed frozen corn4 baby zucchini, halved and thinly sliced  1 sliced avocadobaby arugula2 medium tomatoes, seeded and chopped2 scallions, sliced1 medium yellow pepper, seeded and chopped1 medium red pepper, seeded and chopped1/2 C bottled Italian salad dressing made with Olive Oil (I used Newman’s Own)1/4 t cayenne pepper (optional)1. If using fresh corn, cook ears of corn in a small amount of boiling water in a covered large saucepan for 4 minutes. Drain, rinse with cold water to cool. when cool enough to handle, cut corn from cobs. (you need about 2 cups)2. In a large bowl, combine fresh cooked corn or thawed corn, zucchini, tomatoes, scallions, bell peppers, salad dressing, and if using, cayenne pepper. Cover and chill for 4 to 24 hours, stirring occasionally.

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