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Spring Greens Salad w/ Lemon Poppy Seed Dressing

Common Salad Green Chart We've had some very hot weather the past week or so...I'm talking 80+F! It seems like we skipped right over Spring and went two feet into Summer.  While I'm not complaining, it has been very nice and sunny, I wasn't quite expecting this so soon. Luckily our garden is over-joyed about the weather blossoming, sprouting and blooming.  This has lead to an abundance of leafy greens, perfect for light Spring/Summer Salads on these hot days. Since we are growing our vegetables for Summer, I like to grow a wide variety of leafy greens so as not to get bored. For this Spring Salad I used a mix of lettuce, spinach, chard, and sprouts, then topped it with a tart honey lemon poppy seed dressing. This dish is a perfectly simple appetizer or side dish; the dressing complements the individual flavors of the greens without over powering them, while the carrot adds a hint of sweetness, and the hemps seeds an extra bit of crunch and a whopping
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Skillet Corn Bread

I have fond memories of making corn bread from a box mix and then eventually from scratch with my Mom growing up. So when I heard that my local park system was sponsoring a "Corn Bread Contest," I decided to participate. The contest is located at the beautiful Historic Walnford Park, it has the original house, barns, and a working grist mill. It's a beautiful place to spend a leisurely Sunday afternoon. I'm trying to come up with a special recipe for this contest, but in the mean time I'll leave you with my tried and true skillet corn bread recipe. Wish me luck and I'll post my contest recipe soon!

Skillet Corn Bread Cooking for Kishore

Skillet Corn BreadIngredients

  • 1 Cup Unbleached Flour
  • 1.5 Cups Yellow Cornmeal
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 Cup Milk
  • 1 Cup Buttermilk
  • 2 Eggs
  • 1/2 Cup Sugar
  • 1 Tbsp Butter


Instructions

  1. Preheat the oven to 350F. In a bowl sift the flour, cornmeal, baking soda, sugar and salt.
  2. Beat the eggs and stir into the flour mix, stir in the buttermilk and 1 cup of milk.
  3. Heat your cast iron skillet on the stove, add the butter and let it melt.
  4. After the butter has melted, add the batter and pour in the remaining milk. Transfer the skillet to the oven and bake for 50 minutes.
Yield: Serves 8-10
Prep Time: 10 mins.
Cook time: 50 mins.
Total time: 60 mins.
Tags: cornbread, cornbread recipe, skillet corn bread recipe, skillet cornbread recipe


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