If the cranes and the geese are any indication, Spring has got to be on the way. All the talk around town has to do with an expected winter storm but hope in Mother Connie’s heart is that winter will soon come to an end!
In any case, asparagus has popped up in the grocery store and it is such a great veg to build health. It makes us think about our Easter menu, which is a ways off now but will be here very quickly!
There is a beautiful way to bring good health and great flavor to your family table and here is the way to get it done:
CORN AND ASPARAGUS SALAD
2 cups frozen corn, cooked and cooled *Don’t panic. You are allowed to use canned corn.
2 cups asparagus, cut into 1″ pieces *Yes, canned and drained will do but fresh is prettier. Use what you have and make no apologies. If you prefer to cook the asparagus, that’s acceptable, too, but uncooked will offer crunch…
1 medium red onion, diced
1/4 cup fresh basil *No one will rat you out to the Kitchen Police if you use a tablespoon of dried basil.
2 tablespoons sugar
1/2 cup rice vinegar *No worries; use whatever vinegar living in your pantry
salt and pepper to taste
Combine the corn, asparagus, and onion in a bowl.
In a separate bowl, whisk the sugar, vinegar, salt and pepper. Pour the whisked ingredients over the vegetables and toss gently to coat the veggies.
This amount will serve 4 and can easily be doubled. It will travel well to a carry-in meal, too.
Do you find yourself living on a dime? Do you fund your food budget with public assistance like WIC or SNAP? Do you visit a food pantry? Are you getting food from a food bank? Do you s t r e t c h your food dollars for the exercise? Maybe you receive food commodities. No matter; this little corner of the internet is dedicated to you. We are happy to help you feed your loved ones well and wisely on a shoestring.
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