How you doin’? It isn’t too often that I find a recipe on someone else’s blog that I feel I have to make immediately. That was the case with this recipe that I sourced from the National Peanut Board (NPB) LinkedIn site.
 
As many of you know, we have worked with the NPB for years and they always have great recipes that are home meal maker easy—we have created many of them.
 
Peanuts have so much going for them—they’re healthy, they’re versatile and they taste great in all their forms—from nut butters to roasted in the shell to dips and salsas and even salad dressing like the one included in this recipe. And oh, by the way, my favorite Butterfinger bars and Chocolate peanut butter cups are included in my personal favorites. It seems the peanut possibilities are endless.

The Peanut Butter Lime Dressing included in this recipe can be used “as is” or as a dressing on other salad styles or as a satay-style sauce for chicken wings, skewered pork or beef strips.  Make a little extra and keep it in the frig.
 
Prep time:  45 minutes
Cook time  15 minutes
Chill time:  30 minutes
Yield:  6 to 8 servings
 
Ingredients 
For the Peanut Butter Lime Dressing
1/2 cup smooth, natural peanut butter
2 tablespoons minced garlic
1 tablespoon fresh minced ginger
1/2 teaspoon lime zest
1/4 cup fresh lime juice
1 teaspoon honey or to taste
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons ice water, plus extra
 
For the Charred Corn Slaw
3 ears of corn, husks and silks removed
1 small head green cabbage (about 2 ½ pounds), cored and finely shredded
1 large carrot, peeled into ribbons
1 red bell pepper, cored and finely sliced
4 finely sliced green onions
1/4 cup finely sliced fresh mint leaves
1/3 cup roughly chopped roasted and salted peanuts
 
Directions 
To make the Peanut Butter Lime Dressing

1. In the bowl of a food processor fitted with a sharp “S” blade, combine the peanut butter, garlic, ginger, lime zest, lime juice, honey, cumin, salt and pepper. Pulse the food processor a couple of times to combine.
2. With the motor running, pour the ice water in through the feed tube. The dressing should pale in color, resulting in a slightly fluid, but still creamy texture.
3. Add more water by the teaspoon, if necessary. Once it’s at the proper consistency, check the dressing for seasoning and adjust to taste. Set it aside.

To make the Charred Corn Slaw

1. Bring a medium-large pot of water to a boil over medium-high heat. Add the corn to the water and place the lid on top.
2. Boil the corn until tender, about 8-10 minutes. Carefully remove the corn from the pot with tongs and place it on a paper towel lined plate.
3. Preheat the grill to high. Place the drained corn directly on the grates and grill, rotating the cobs until char marks appear on all sides, about 6-7 minutes.
4. Remove the corn from the grill and place it back on the plate, allowing it to cool a bit.

To assemble the slaw

1. In a large bowl, combine the shredded cabbage, carrot ribbons, red bell pepper, green onions and mint.
2. Carefully cut the charred corn kernels off the cobs and add them to the large bowl as well.
3. Pour the Peanut Butter Lime Dressing over the vegetables.
4. Add pinches of salt and pepper and lightly toss to combine the charred corn slaw.
5. Garnish the top of the slaw with the chopped roasted peanuts, green onions and mint.

ChefSecret:  You could prepare all of the ingredients up to 2 days in advance. Cut everything except for the mint, place it all in your serving bowl and cover the top. Place the dressing, mint, and chopped peanuts in separate containers. Then, just thoroughly toss everything with a good pinch of salt and pepper at your destination! If you don’t have a grill, you can char the corn in a grill pan or a cast iron skillet. My grill grates are well-seasoned cast iron, so I didn’t need to apply any oil to the corn before grilling. If you have regular steel grates, you may have to give them a spritz of oil.

Quip of the Day:  The mama corn wasn’t worried about her chubby son. “He’s not fat,” she said, “he’s just a little husky.”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Salad #Entree#CharredCornSlaw #PeanutButterLimeDressing #Peanuts #PeanutButter #NPB #NationalPeanutBoard #CoolSummerSalads #Summertime #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? It is 117⁰ F as I write this—another record breaking day in Las Vegas. I don’t want to go near the kitchen to cook anything. Pasta salads are the perfect food for hot summer days.
 
This recipe gives you a quick fix for lunches, dinners and picnics because it is chilled and full of rich, creamy flavors and hearty goodness. Keep my recipe on hand for a quick starter salad, or eat it all in one quiet, highly enjoyable family meal sitting.
 
Pasta salads are  popular dishes enjoyed all over the world, but have you ever wondered who invented it? The origins of pasta salad can be traced back to Italy, where pasta has been a staple food for centuries. The concept of mixing cooked pasta with vegetables, meats and dressing is probably a relatively modern invention, and it is believed to have been popularized in the United States in the mid-20th century.
 
The exact inventor of pasta salad is unknown, but it is believed to have been a creation of Italian immigrants who brought their traditional pasta dishes to America and adapted them to suit local tastes. Italian cuisine is known for its emphasis on fresh vegetables, herbs and olive oil, making it the perfect foundation for a refreshing and flavorful pasta salad. Over time, these salads have  evolved to include a variety of ingredients, such as cheeses, olives, nuts, seeds and different shapes of pasta, making it a versatile and customizable meal option.
 
Prep time:  15 minutes
Cook time:  15 minutes
Chill time: 1 hour minimum
Yield:  6 servings
 
Ingredients 
1 pound penne pasta
2 tablespoons olive oil
1/2 cup mayonnaise
1 cup Catalina or French dressing
2-1/2 cups diced cooked chicken
3/4 pound bacon, cooked, crisp and crumbled
1/2 cup diced Cheddar cheese
1/2 cup grated Parmesan cheese
 
Directions

1. Bring a large pot of well-salted water to a boil.
2. Cook the pasta of choice according to package directions until al dente (about 12 to 15 minutes).
3. Cool the pasta in ice water to stop the cooking.
4. Drain, toss with the olive oil and set aside.
5. When the pasta is completely cool, toss with the mayonnaise, dressing, chicken, bacon, Cheddar and Parmesan cheese.
6. Chill for at least 1 hour before serving cold.
7. Plate up and serve.
8. Refrigerate any leftover salad for up to 3 days.

ChefSecret:  Substitute cooked shrimp for the chicken and pepper-jack cheese for the Cheddar for totally different flavors. Add some tomatoes or red or yellow bell pepper for a pop of color. 

Quip of the Day:  Q. What does penne pasta do at a concert?  A. It noodles along to the beat!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Salad #Entree #ChickenBaconPastaSalad #PastaSalad #Penne #CoolSummerSalads #Summertime #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Summer veggies are at their prime this time of year. So now is the best time to go to your local farms and farmer’s markets and shop for the finest produce available. I can eat corn in various forms any time of year, but especially in the summer when it is at its crisp, sweet best. I like to add corn to wraps and salads for the sweetness and crunch it adds. And if you grill it first you add flavor dimension to the mix.
 
In this recipe, I’ve infused the cooking water with garlic, thyme, and bay leaves, and then blanched the corn in it for a few minutes, so it’s full of flavor but still pops when you bite into it. We also cut the corn from the cob in chunks/rows, so that it has a fresher presence in the salad.
 
Then I toss the corn together with flakes of crispy salmon, fresh veggies and peppery arugula. It’s dressed in an olive oil and za’atar, (an aromatic Middle Eastern spice blend made with toasted sesame seeds), thyme, marjoram and sumac. The result is a delightful summer salad with a refreshing, flavorful and satisfying taste.
 
This salad travels well, so I like to make it, pack it, and take it on the go. It’s particularly nice for picnics at the beach, the jazz concert in the park or just the back yard.
 
Prep time:  20 minutes
Cook time:  30 minutes
Yield:  4 servings
 
Ingredients 
Kosher salt
2 lemons
3 garlic cloves, crushed
3 sprigs thyme
3 bay leaves, preferably fresh
1/2 cup plus 3 tablespoons extra-virgin olive oil, divided
4 teaspoons za'atar seasoning, plus more for serving
1 teaspoon kosher salt
5 fresh ears corn on the cob, husked
4 6-ounce skinless salmon fillets
2 medium heirloom tomatoes, cut into wedges
1/2 thinly sliced medium red onion
4 cups baby arugula, for serving
Kosher salt, to taste
Freshly-ground pepper, to taste
 
Directions

1. Generously salt a large pot of water (it should taste like the sea).
2. Thinly slice half a lemon and add slices to the water along with the garlic, thyme, and bay leaves.
3. Bring the water to a boil and keep it boiling for 10 minutes, so the herbs can infuse the water.
4. Meanwhile, juice the remaining lemons until you have about 3 tablespoons of juice.
5. In a small bowl, whisk the lemon juice together with the 1/2 cup of olive oil, za’atar and salt.
6. Add the corn cobs to the boiling water and blanch until it’s bright yellow and tender, about 6 minutes.
7. Transfer the corn to a plate to cool.

​To make the salmon

1. In a nonstick sauté pan, heat 2 tablespoons of olive oil over medium-high heat.
2. Season the salmon with salt and pepper, gently place it in the pan and sauté it for 3 minutes or until golden brown. Flip it and cook the second side for 3 more minutes.
3. Transfer the salmon to a cutting board to cool and then use a fork to flake it.
4. When the corn is cool, cut the kernels off the cob and place them in a large bowl. (Cut the cob in half, stand it on its wide end, and slice down the length of the cob.)
5. Add the tomato wedges, sliced onion, and a 1/2 cup of the dressing. Toss to combine.
6. Add the flaked salmon to the salad and toss very gently to coat it with dressing.
7. Divide and transfer to 4 salad plates.
8. Top lightly with arugula, drizzle with the remaining dressing and serve with salt and pepper grinders and a little extra za’atar seasoning.

ChefSecret:  If you have extra za’atar seasoning you can use it as a rub for grilled meats and veggies, swirl it into spreadable cheese or hummus or whisk it into breadcrumbs to give fried fish, chicken and onion rings a Mediterranean twist.

Quip of the Day:  A blonde walks into a library.
She asks the librarian, “Can I get the salmon salad?”
The librarian answers, “Sorry, this is a library.”
The blonde responds, “Oh, right! (this time whispering) Can I get a salmon salad?”
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Do you have a question or comment?  Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#Salad #Entree #SalmonSalad #MediterraneanSalmonSalad #Zaatar #Summertime #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Summertime is salad and dip time. One of my all-time favorite salads is The Cobb—I can eat one every day and never get bored because of the different and interesting ingredients. The varied flavors and textures give you what we call comeback flavor.
 
You might ask yourself, what’s the origin of this now most popular salad? Well, the story goes like this…
 
The Brown Derby-Beverly Hills was actually Perspectives’ first client. Sally Cobb, Bob Cobb’s widow, was trying to keep the Derby in Beverly Hills afloat at a time when the entire restaurant scene in Los Angeles was changing. I used to love the Brown Derby, and especially the classic Cobb Salad.  So, here's the recipe along with the Hollywood folklore of how it was invented as told to me by Sally Cobb.
 
One night in 1925—almost one hundred years ago!—Herbert K. Somborn was chatting with Abe Frank, the manager of the Los Angeles Ambassador Hotel, and Sid Grauman of Chinese Theater fame; and as idle chatter goes he remarked, "You could open a restaurant in an alley and call it anything or you could even build it in the shape of a hat and if the food and service are good, the patrons will come flocking." To achieve the standards set for this little Derby, Somborn, the husband of the celebrated cinema star, Gloria Swanson, selected a young friend who had been raised in the restaurant business. This was Robert H. Cobb, a combination food checker, steward, buyer, cashier and occasional cook when the Brown Derby opened.
 
During its first four years, the original Little Hat Derby restaurant added only two items to its menu—a salad and a cake. The salad was almost an accident. Bob Cobb, growing weary of the steady hot-dog-hamburger diet, found an avocado in the icebox. He chopped it up, along with some lettuce, celery and tomatoes, plus a strip of bacon and some salad dressing, and had that for his dinner. Several days later he tried it again, adding other ingredients that he had purchased on his way to work—breast of turkey (some people claim it was chicken, but it was originally turkey), chives, hard-boiled egg, watercress and a wedge of Roquefort cheese for the dressing. And that's how the Cobb Salad was really born.

Everything was finely chopped and that was very laborious, so Mr. Cobb went  to an engineer who was able to invent a horizontal chopper. That device was later reproduced by Hobart Corporation and named the Buffalo Chopper (named for the city in which the concept was born).


Since it’s summer I decided that I wanted to invent a dip to bring to family picnics that emulated the flavors of The Cobb Salad.  With the help of Hidden Valley Ranch dip mix and all of the other Cobb Salad ingredients all chopped up it was like magic—the Cobb Salad Dip.
 
Prep Time:  15-20 Minutes
Yield:  8 to 10 servings
 
Ingredients 
1 packet Hidden Valley Original Ranch Dips Mix
16 ounces sour cream
3/4 cup shredded cooked chicken
1/2 cup crumbled bacon, plus 2 tablespoons more for garnish
1/2 cup crumbled hard-boiled eggs
1/2 cup crumbled blue cheese, plus 1/4 cup more for garnish
3/4 cup diced avocado
1/2 cup diced tomato
1 teaspoon Tabasco sauce (optional)
 
Directions

1. Mix contents of dips packet with sour cream.
2. Add chicken, bacon, eggs, blue cheese, avocado, and tomato.
3. Stir well to combine.
4. Shake on the Tabasco, if using.
5. Refrigerate for 1 hour to thicken.
6. Garnish with reserved bleu cheese and bacon.
7. Serve with your favorite chips and/or crackers (Cheez-it or Ritz crackers work best)

ChefSecret:  Got leftovers?  Be safe—refrigerate within 2 hours after putting the dip out, or discard it.

Quip of the Day:  My friend ordered a cobb salad yesterday and was disappointed there was no corn or cobs in this iconic salad.
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Do you have a question or comment?  Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Appetizer #Dip #CobbDip #Salad #CobbSalad #BrownDerby #Brunch #Lunch #HiddenValley #Cheez-It #Ritz #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’ pardner? I imagine that this is what Roy Rogers, Dale Evans and Hop-Along Cassidy might have feasted on in the 1950’s. So, move over, wimpy dips—this recipe for my Texas Grilled Corn Cowboy Caviar is hearty and party ready. This classic summer side is chock-full of sweet, smoky grilled corn, creamy beans, juicy tomatoes, and tangy onions. Every bite is a garden-fresh mélange of wonderful flavors and textures.
This recipe makes enough for the entire bunk house full of cowboys, so you’ll definitely want to share it with friends. Make a big batch and bring it to your family or friend’s 4th of July barbecue this weekend—or invite your pals over for a happy hour campfire and keep the leftovers in your fridge for snacking on later.

Prep time:  20 minutes
Yield:  10 servings

Ingredients
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
3 teaspoons minced garlic
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon ground cayenne pepper
4 ears of fresh corn (use fresh… it’s summer!)
1 tablespoon extra-virgin olive oil
1 15-ounce can rinsed black beans
1 15-ounce can rinsed black-eyed peas
3 diced tomatoes
1 diced red bell pepper
1 minced jalapeño pepper
1/2 cup diced red onion
1/2 cup chopped cilantro leaves with tender stems
1 thinly sliced green onion, tops and bottoms
 
Directions

1. To make the dressing, combine olive oil, red wine vinegar, minced garlic and granulated sugar in a small bowl.
2. Whisk until emulsified and season with salt, black and cayenne peppers. Set aside.
3. Heat your grill to medium-high heat.
4. Brush the corn with the extra virgin olive oil.
5. Grill the corn, rotating frequently, for 10 minutes or until slightly charred all around. Let the corn cool for 5 minutes.
6. On a large cutting board, remove the kernels from the cob by carefully running a sharp knife down the side of the cob. Put a kitchen towel under the cutting board to catch the runaway kernels and steady the board.
7. Transfer the kernels to a large serving bowl.
8. Add the black beans, black-eyed peas, tomatoes, bell pepper, jalapeño, red onion, cilantro leaves and stems and green onion.
9. Pour the dressing over the salad and stir with a rubber spatula until fully combined.
10. Serve with your favorite tortilla chips!
11. Leftovers can be stored in an airtight container for up to 3 days.

ChefSecret:  You can serve this spaghetti-western style on rounds of grilled Italian bread bruschetta style.

Quip of the Day:  What style is it when someone who wears cowboy clothes? Ranch dressin’. This is as corny as my Texas Grilled Corn Cowboy Caviar.
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Do you have a question or comment?  Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#SideDish #Salad #GrilledSweetCorn #TexasCornCaviar #4thJulySalad #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                         ©PERSPECTIVES/The Consulting Group, LLC, 2024