Corn & Black Bean Salad

This is a simple, refreshing side dish.  It's great for summer pot-lucks and barbeques.  This version calls for frozen corn, but of course you can also boil fresh corn for a few minutes, then slice it off the cob.

Corn & Black Bean Salad

serves 8

Combine in an acid-proof dish:

1 lb. frozen corn, microwaved for about 5 minutes to thaw

1 can low sodium black beans, drained and rinsed

1 diced cucumber, peeled and seeded

1 diced red bell pepper

1/2 bunch of green onions, sliced

Whisk together and use to marinate vegetables for at least 1 hour:

1/3 cup olive oil

1/2 tsp. garlic, minced
1/4 cup white wine vinegar

3/4 tsp. taco seasoning
1/2 tsp. sugar

1/4 tsp. dry mustard

1/2 tsp. salt

pepper to taste

French Potato Salad

We're not big mayonnaise fans, but I love anything steeped in vinegar: hence this version of potato salad, from The Joy of Cooking.  It's quick, simple, and cheap, so I often make it for pot-lucks and backyard summer barbeques.  It's always a hit.

French Potato Salad

serves 6-8

Add to pot of cold, salted water:

2 pounds red or other waxy potatoes

Bring to a boil, then reduce to a simmer for 20-25 minutes (until soft when pierced with a fork).

Whisk together in a small bowl:

1 tbsp. whole grain mustard

6 tbsp. (3/8 c.) white wine vinegar

6 tbsp. (3/8 c.) olive oil

Combine in large bowl:

cooked potatoes, cut into bite-sized pieces

mustard vinaigrette

1 small red onion, minced

2 tbsp. fresh parsley, minced

2 tbsp. capers

2 tsp. dill
salt & pepper to taste

Serve either warm or chilled.

Recommended products:

It pays to use good quality white wine vinegar in this recipe.  The brands I can find at my local megamart just don't have enough bite, so I make a special trip to Whole Foods instead.  There are plenty of good brands; I typically pick up a bottle of Spectrum or Colavita brand.

Chimichurri

Chimichurri is a traditional Argentinian condiment for beef.  This version comes from Epicurious, whose comment section indicates that this isn't a super authentic version and contains too much vinegar for the average person.  For me, it's perfect.  We consume this in vast quantities on top of ribeye steaks.

Chimichurri
makes 1 cup

Puree in a food processor until smooth:
1 c. (packed) fresh Italian flat leaf parsley
1/4 c. (packed) fresh cilantro
1/2 c. olive oil
1/3 c. red wine vinegar
2 cloves garlic
3/4 tsp. dried crushed red pepper flakes
1/2 tsp. ground cumin
1/2 tsp. salt

Meatloaf

From Joanne Becker.  The Beckers were astronomy graduate students when my dad was at the University of Maryland.  I've never seen another recipe like this - both the wheat germ and the horseradish seem to be unique.  Leftovers make great sandwiches, sauced with either A-1 or barbecue sauce.

Meatloaf

serves 6

Cover the top of a small broiler pan with foil.  Cut drainage holes in the foil that go through to the broiler pan’s own perforations.

Whisk together in bowl:

2 eggs

1/3 c. milk

1/2 c. wheat germ

1 bunch green onions, finely diced

1 1/2 tsp. Lawry’s seasoned salt

1/8 tsp. pepper

2 tsp. Worcestershire

1 tsp. prepared horseradish (not the creamed kind)

Add and mix with hands:

1 1/2 lb. ground beef (~10% fat)

Shape into a loaf.  Bake at 350 for 1 hour.

Recommended product:
Horseradish brands vary wildly in intensity.  Silver Springs is fairly wimpy; my mother recommends one called Good-n-Hot.