Corn Confetti Salad, excerpt from Dorm Room Essentials Cookbook, by, Gina Meyers

CORN CONFETTI SALAD

 4 ears of cooked corn
1/3 cup of balsamic vinegar
1/3 cup of avocado oil
1 cup of cherry tomatoes
1/4 cup of white or red onion, chopped finely
2 stalks of celery
1/4 cup of red or green pepper

Directions: 
Slice the corn off the cob, getting as much of each kernel as you can. If corn isn't in season, you may use canned corn. Wash all produce, except the onion. Thinly slice the celery, finely chop the onion. Put all ingredients in a bowl and toss to ensure it is evenly dressed. Place in the fridge for one hour to chill and serve as a refreshing summertime side dish.

Alternate Recipe:
4 ears of cooked corn
1/3 cup of balsamic vinegar
1/3 cup of avocado oil
1/2 teaspoon of salt
1 small jalapeno pepper, diced
2 cups of cherry tomatoes
2 stalks of celery
1/4 cup of white or red onion, finely chopeed
3 ounces of shredded Monterey Jack Cheese

Notes Summertime is the perfect time to find creative and refreshing ways to use the extra corn on the cob that is so plentiful this time of year.  Ask a Fresno native and they will tell you the Fresno State store has the best corn on the cob around! Dorm Room Delicacy Level of expertise Bachelors Degree

Garlic Parmesan Pasta, A Dish With Robust Flavor, quick & convenient

Add some ripe vine red tomatoes to this dish.

Garlic Parmesan Pasta

by, Gina Meyers

A Dish With Robust Flavor, quick and convenient.

½ cup of butter

2 tablespoons of Extra Virgin Olive Oil

2 teaspoons of dried basil, or fresh basil, crushed

2 teaspoons of lemon juice

1 garlic clove, minced

8 ounces of fettuccine, cooked and drained.

1 ½ cups of broccoli flowerettes, cooked until tender-crisp

½ cup of fresh Parmesan or Romano cheese

Directions:  In a large skillet, drizzle olive oil and melt butter. Add basil, garlic, lemon juice and blend well. Add cooked fettuccine, broccoli (already cooked tender-crisp), and fresh Parmesan or Romano Cheese; toss to coat. 

Cookbook Author Gina Meyers