How you doin’? My Sweet Summer Corn Salad is made with field fresh corn kernels and juicy tomatoes tossed in a homemade basil vinaigrette. It is a colorful and delicious easy side dish you'll want to make all summer long or as long as the fresh corn is still sweet.
 
Sweet corn is a variety of maize that originated in the Americas, with its ancestor, teosinte, a wild grass native to the highlands of Mexico, domesticated around 7,000–9,000 years ago. Early Native American tribes cultivated maize, selecting plants with desirable traits. The sweetness of modern sweet corn came from a natural recessive gene mutation that reduced the production of a starch-converting enzyme, allowing kernels to retain more sugar. This mutation occurred in the 18th century, producing kernels that were easier to digest and more palatable.
 
Indigenous farmers, including the Iroquois, selectively bred plants with sweeter kernels, creating early “sugar corn” varieties. These were often eaten fresh at the milk stage—when kernels are still immature and sugary—before starch conversion made them starchy.
 
When European explorers met Native American civilizations, they encountered sweet corn. The Iroquois grew a variety called Papoon for European settlers in 1779, introducing it to the southern and central U.S. By the 19th century, open-pollinated white sweet corn varieties became widely available.
 
Modern Hybridization
In the 19th and 20th centuries, breeders refined sweet corn through hybridization and genetic selection. The 1933 release of Golden Cross Bantam was the first single-cross hybrid designed for disease resistance. Scientists identified and bred for sweetness genes improving uniformity, yield and shelf life.
 
When traveling in Indonesia I discovered a variety called Bali Sweet corn which is now grown worldwide except in Antarctica; U.S. is the largest producer. It remains a summer staple, used fresh, canned or frozen, and celebrated in cultural traditions such as corn palaces and harvest festivals.
 
Sweet corn’s journey—from teosinte to the sugary summer treat we enjoy today—reflects centuries of human ingenuity, selective breeding, and cross-cultural exchange and is the basis for my Sweet Summer Corn Salad.
 
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 4 servings
 
Fresh corn, tomatoes, and basil make this colorful salad a summer favorite.
Home cooks love how easy it is to customize with different vegetables and herbs.
"Light and refreshing without the standard mayo dressing," raves reviewer.
 
Ingredients 
6 ears husked and cleaned sweet summer corn
2 teaspoons granulated sugar (if needed)
3 large, diced tomatoes
1 cup diced sweet yellow onion
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon roasted garlic powder
1/4 teaspoon freshly ground black pepper
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Bring a large pot of lightly salted water to a boil. (Add the sugar if your corn is not sweet enough).
3. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness.
4. Drain, cool and cut kernels off the cob with a sharp knife.
5. Combine corn, tomatoes, onion, and basil in a large bowl.
6. Whisk together olive oil and vinegars; season with salt, garlic and pepper.
7. Pour vinaigrette over corn mixture and toss to coat. Cover and refrigerate until for at least 1 hour or until ready to serve.

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ChefSecret:  As Spring moves to Fall—change of seasons wait for no one—the corn milk (sweet corn liquid) converts to starch. If you find that corn is not as spring sweet as desired, add 1 tablespoon of granulated sugar to the boiling corn water to give the flavors of spring corn.
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Quip of the Day: Did you know there’s an app for corn growers?  It’s made in Sili-corn Valley.
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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/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Salad #Entrees #EntreeSalad #SideDishSalad #SweetCorn #Tomatoes #YellowOnions #Maize #BalsamicVinegar #OliveOil #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

ow you doin’? Undoubtedly you have heard about the outbreak of a food borne illness that has been linked to a lettuce supplier and a fast food chain. Personally, I’ve been a bit wary about buying lettuce just for that reason. But it’s summertime and it’s hot and I do love my salads.
 
My Cucumber, Tomato & Onion Salad is made with sliced cucumber, juicy tomatoes and sweet onions tossed in a sweet and tangy vinaigrette. It’s super easy to prepare, has tons of flavor, and is perfect for a warm summer day. The best and safest thing for now—no lettuce! Salads may be the symbol of dieting and healthy eating, but that doesn’t mean they can’t be a source of tasty dinners.
 
Prep time: 15 minutes
Marinate time: 2 hours
Yield:  6 servings
 
Ingredients 
1 cup cold water
1/2 cup distilled white vinegar
1 tablespoon balsamic vinegar
1/4 cup vegetable oil (I use olive oil blend or peanut oil)
1/4 cup granulated sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 peeled and sliced cucumbers, 1/4-inch thick
3 tomatoes, cut into wedges
1 sliced small, sweet onion, separated into rings
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Whisk the water, vinegars, oil, sugar, salt and black pepper together in a large bowl until smooth.
3. Add cucumbers, tomatoes, and onions; stir to coat.
4. Cover the bowl with plastic wrap; refrigerate for at least 2 hours for best flavor results. Toss gently after the first hour to ensure the ingredients marinade through.
5. Leave the salad refrigerated until just ready to serve.

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ChefSecret: This is just the basic recipe. You can add all kinds of great things to it like hard cooked egg, feta cheese, sunflower seeds, black olives, pistachio nuts, herbs, shrimp and whatever you think your taste buds would love. I also like to substitute halved cherry tomatoes when they are on sale.
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Quip of the Day: Q. Why did the cucumber need counseling?  A. Because it had too many issues with its salad dressing!
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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/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Salad #Entrees #EntreeSalad #CucumberTomatoOnionSalad #Cucumber #Tomato #Onions #BalsamicVinegar #OliveOIl #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Despite the name my Big Old Summer Salad is a take on an Italian-American specialty. It is part green salad and part antipasto salad. It typically combines crunchy lettuce mix (romaine, iceberg, and radicchio), sliced cherry tomatoes, red onion, olives, shaved Parmesan cheese, and pickled peppers like pepperoncini. I like to add a measure of salami and pepperoni.
 
My dressing is a typical red wine vinaigrette with garlic and dried oregano, plus a little mayonnaise to mellow it out. You can skip the mayonnaise, if you'd prefer, and toss the salad in a more traditional red wine vinaigrette.
 
Prep time: 30 minutes
Yield: 4 to 6 servings
 
Ingredients 
1 garlic clove, smashed
1/2 teaspoon kosher salt
2 tablespoons mayonnaise (optional)
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon dried oregano
1/4 cup extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
1 large torn romaine heart leaves
1 small head of radicchio, halved, cored and coarsely chopped
1/4 head of iceberg lettuce, coarsely chopped
1 thinly sliced tender celery rib
1/2 small thinly sliced red onion (optional)
15 sliced cherry tomatoes
15 pitted green olives, cut in half
8 pepperoncini (whole or chopped)
2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)
3 ounces chopped dry salami
2 ounces chopped pepperoni
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a large salad bowl, mash the garlic into a paste with a generous pinch of salt.
3. Whisk in the mayonnaise, vinegar, mustard and oregano, then whisk in the olive oil.
4. Season with freshly-ground black pepper to taste.
5. Add all of the remaining ingredients into the bowl and toss well.
6. Serve immediately on a chilled plate with chilled forks.

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ChefSecret: You can dress it up even more and include half cup croutons, canned chickpeas, or cubes of soft white cheese. Also consider artichoke hearts, cucumbers, fresh basil and arugula.
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Quip of the Day: How do you make a honeymoon salad?  Lettuce alone, without any dressing!
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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/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, World Central Kitchen, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

​#Salad #Entrees #EntreeSalad #BigOldSummerSalad #AntipastoSummerSalad #Salami #Pepperoni #Mangia #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Potato salad originated in 18th-century Europe, particularly Germany and France, evolving from boiled potatoes mixed with vinegar, oil and onions and later adapted in the United States with mayonnaise-based dressings.
 
My recipe is highlighted with tangy pickle relish, celery and a creamy cider-vinegar-and-mustard dressing make this classic potato salad a standout at barbecue potlucks.

Prep time: 15 minutes
Cook time: 10 to 15 minutes
Chill time: 1 hour minimum
Yield: 12 servings
 
Ingredients 
For the dressing
1 large egg (pasteurized is preferred—see recipe below)
6 tablespoons apple cider vinegar
2 tablespoons granulated sugar
2 tablespoons yellow mustard
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/4 teaspoon paprika
1 cup canola or peanut cooking oil
 
For the salad
3 pounds peeled Yukon Gold potatoes, cut into 1-inch cubes 
1 tablespoon plus 1 generous pinch kosher salt, divided, plus more to taste
1/2 cup thinly sliced scallions (tops only)
1/2 cup finely chopped celery stalks
1/2 cup finely chopped red onion
1/2 cup chopped fresh parsley
1/4 cup dill pickle relish
 
Directions 
To make the dressing

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Place egg, vinegar, sugar, mustard, pepper, salt, and paprika in a blender or food processor.
3. With processor running, slowly pour oil through food access chute and process until emulsified and creamy, about 2 minutes. It will have a mayonnaise texture.
4. Season with additional salt to taste.
5. Refrigerate until ready to use.

To make the salad

1. Place the potato cubes in a large pot and add water to cover.
2. Bring the water to a boil over medium-high heat.
3. Add a generous portion of salt to the pot; reduce heat to medium and simmer until tender, about 10 to 15 minutes.
4. Drain and cool the potatoes completely, for about 1 hour.
5. In a large bowl stir in the scallions, celery, onion, parsley, pickle, remaining 1 tablespoon salt and the prepared dressing.
6. Season with additional salt to taste.
7. Cover and chill until it is cold and flavors thoroughly meld, about 1 hour.
8. Garnish as desired and serve.

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ChefSecrets: Fancy it up a bit by adding once sliced hard cooked egg and stir in well just before serving.
 
You can safely pasteurize whole eggs in shell at home by gently heating them to 140°F for a few minutes without cooking them.

1. Let eggs sit at room temperature for 15–20 minutes before starting to ensure even heating.
2. Fill a saucepan with water so that eggs are covered by about 1 inch of water.
3. Attach a digital thermometer to monitor water temperature.
4. Slowly heat the water to 140° F and maintain it between 140–142° F for 3–5 minutes.
5. If the water gets too hot, add a little cold water to prevent cooking the eggs.
6. Immediately transfer the eggs to an ice water bath for 5 minutes to stop further cooking.
7. Use the pasteurized eggs immediately or refrigerate for later use.

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Quip of the Day: Q. What do you call a potato salad that tells jokes? A. "pun-tato" 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/perspectives-on-food.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Salad #SideDish #BackyardPotatoSalad #PotatoSalad #YukonGold #PickleRelish #Mustard #AppleCiderVinegar #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Cold noodles? That’s right, Cold Noodles. This might be considered to be an Asian version of macaroni salad. My version of Savory Asian Sesame Peanut Noodles can be on the table ready to eat in about 20 minutes—perfect for a weeknight dinner or weekend lunch. Most of the ingredients you have right in your pantry. The sauce is loaded with nutty, sweet, and salty flavor. Serve it as a great side dish or add any protein and serve it as a main course.
 ​
Savory Asian Sesame Peanut Noodles were an all time favorite at Wan-Q Szechuan restaurant in West Los Angeles. I redeveloped it for my own China Rose Restaurant in Arlington, Texas.
 
I like to use soba noodles in this recipe. They are chewy and have an earthy flavor which perfectly complements the peanut butter and sesame dressing. If you can’t find soba noodles, rice noodles and egg noodles are also great options.
 
Savory Asian Sesame Peanut Noodles are best served cold, which is great because you don’t need to reheat them if you end up with leftovers. They are even great on picnics. Dress the noodles up with a garnish of sesame seeds and sliced green onion.
 
Savory Asian Sesame Peanut Noodles and sauce can be made ahead of time and stored separately in the refrigerator in airtight containers for up to 2 days. When you are ready to serve, add a tablespoon of warm water to the peanut sesame sauce to thin it out, then toss the noodles and sauce together. There is no need to reheat it—it’s best served cold!
 
Prep time:  10 minutes
Cook time:  10 minutes
Yield:  4 servings
 
Ingredients 
For the noodle
8 ounces dry soba, rice or egg noodles
2 tablespoons toasted sesame oil, divided
 
For the sauce
3 tablespoons natural peanut butter
1/4 cup low sodium soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon grated or pressed garlic
1-1/2 tablespoon toasted sesame seeds, for garnish
1 tablespoon peanuts, chopped
1 green onion, tops, sliced, for garnish
 
Directions
To cook the noodles

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Bring a large pot of salted water to boil over high heat.
3. Add the noodles and cook the noodles, following package instructions; about 8 to 10 minutes.
4. Drain noodles into a colander set in the sink, then rinse with cold running water until cool to the touch. Drain well.
5. Transfer into a medium bowl and toss them with 1 tablespoon sesame oil so that they don’t stick to each other. Cover with plastic wrap and place them in the refrigerator to keep cool while you prepare the sauce.

To prepare the sauce

1. In a small bowl, add the remaining  tablespoon of sesame oil, peanut butter, soy sauce, honey, rice vinegar and garlic. Mix until combined and smooth.

Assemble the noodles

1. Scrape the peanut sesame sauce on the cold noodles and toss it to combine. Garnish with sesame seeds, chopped peanuts and green onions.

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ChefSecret:  Toss the cooked noodles with sesame oil immediately after rinsing and draining them. This will make sure the noodles don’t stick to each other with an added pop of roasted sesame flavor.
Optional ingredients include carrot or red pepper shreds for color, ginger slivers for flavor, edamame or cucumber for texture… anything that makes you happy!!

I prefer to use natural peanut butter because it contains no additives or sweeteners; the only ingredients are peanuts and salt. Natural peanut butter blends more easily into the sauce.

Quip of the Day:  Q: Why did the noodle refuse to play cards?  A: It was afraid of getting “sauced”!
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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/perspectives-on-food
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. 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, Samaritan’s Purse and/or American Red Cross.

#Entrees #Salads #Sides #SesamePeanutNoodles #SobaNoodles #EggNoodles #PeanutButter #NationalPeanutBoard #NPB #Sesame #ColdNoodles #AsianRecipes #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My Cucumber Vinegar Salad is the perfect side for summer dinners, potlucks or backyard BBQs… and also a healthy start to the New Year. It hits all the right flavor notes, and it's kid-friendly too.
 
I use thin skin cucumbers with smaller seeds to make it easier to prepare and eat, together with a cup of red onions for some big antioxidant power. I’ve  tamed the sharpness of the onion with vinegar and a bit of sugar. Fresh dill adds brightness and big herby flavor—a must for this recipe.
 
The earliest traces of cucumber salad can be found in ancient Greece and Rome. Cucumber, known as “sikyos” in Greek, was highly valued for its cooling and medicinal properties. Greek physicians prescribed cucumber salads for digestive ailments and as a refreshing treat during hot summer months. The Romans, too, incorporated cucumbers into their cuisine, creating “cucumis acetarius,” a salad made with cucumbers, vinegar, and herbs.
 
Cucumber salad found its way to Persia during the Sassanid Empire (224-651 CE). The Persians introduced a variety of spices and flavors to the dish, including cumin, coriander, and mint. The salad became known as “Khiyar Shoor” and became a staple in Persian cuisine, often served as a side dish or appetizer.
 
From Persia, cucumber salad spread to the Middle East, where it was adopted by Arab and Turkish cultures. In Arab cuisine, the salad is known as “Salatat Khiyar” and is typically made with cucumbers, tomatoes, onions, and a dressing of olive oil, lemon juice, and spices. Turkish cuisine features a similar salad called “Salatalık Turşusu,” which uses vinegar instead of lemon juice in the dressing.
 
Cucumber salad made its way to Europe during the Middle Ages, where it was embraced by various cuisines. In Germany, “Gurkensalat” is a popular summer dish made with cucumbers, onions, vinegar, and sugar. French cuisine boasts “Salade de Concombre,” a refreshing salad with cucumbers, radishes, and a vinaigrette dressing.
 
Cucumber salad arrived in America with European settlers and quickly became a staple in Southern and Midwestern cuisine. The American version of cucumber salad typically includes cucumbers, onions, vinegar, sugar and dill. It is often served as a side dish or relish alongside grilled meats or fried chicken.
 
Cucumber salad arrived in Asia, where it was adapted to local tastes. In Japan, “Kyuri Sunomono” is a popular salad made with cucumbers, vinegar and sesame oil. Korean cuisine features “Oi Muchim,” a cucumber salad seasoned with soy sauce, sesame oil, and red pepper flakes.
 
Cucumber salad found its way to my family by way of Tom Bergin’s Irish Restaurant (House of Irish Coffee) as a choice starter instead of the typical tossed green salad. I could get a toss salad anywhere, but the cucumber salad at that time was unique to Bergin’s.

So here it is… one of my favorite salad/side recipes from all the way back to the days of the Greeks.
 
Ingredients 
6 Persian cucumbers (or 3 English cucumbers)
2 teaspoons granulated sugar
1/2 teaspoon kosher salt
1 cup thinly sliced red onion
1/4 cup white wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh dill
1/4 teaspoon red pepper flakes
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Thinly slice 6 cucumbers 1/4-inch thick.
3. Transfer the cucumber slices to a fine-mesh strainer set over a large bowl.
4. Sprinkle the sliced cucumbers with sugar and salt.
5. Toss to combine.
6. Let the cucumbers stand at room temperature for 30 minutes. This will help to remove excess cucumber liquid.
7. Discard any liquid in the bowl and wipe it dry.
8. Transfer the cucumbers to the bowl and toss with the onion, vinegars, dill and red pepper flakes.
9. Let the marinaded cucumbers stand at room temperature for 15 minutes stirring every so often.
10. Serve immediately or cover and refrigerate for up to 5 days.

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ChefSecret:  You can use any type of vinegar that you have on hand.

Quip of the Day:  A tomato and a cucumber bounce into a bar.
"Larry and I have been wanting to become human for a while now," the tomato says to the bartender. "But none of the other bars in town have drinks that will turn us into humans. Do you have such a drink?"

"I think I do," says the bartender. "Let me see if I have it."

"This is gonna be great!" Bob gushes to Larry the cucumber.

The bartender serves drinks to the two of them, and sure enough, they both turn human!
"Look at me, Bob!" exclaims Larry the ex-cucumber. "I'm human!" "That's very nice, Larry," says Bob the ex-tomato, "But do be careful!"

Larry happily prances out the door. He is so excited about being human, he forgets to look both ways before crossing the street, and he is hit by a car and turns back into a cucumber.
Bob rushes outside to save his friend, but he too forgets to look both ways, is hit by a car, and turns back into a tomato.
​
The bartender rushes outside and calls an ambulance.
"Are they still alive?" asks the dispatcher.
"They are," says the bartender, "but I'm worried that they will be vegetables for the rest of their lives."
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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/perspectives-on-food.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. 

To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Salad #SideDish #CucumberSalad #Cucumber-OnionSalad #MAHA #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Warm crispy bacon is the star of this simple spinach salad. This is one of those epic, non-composed, dressy dishes that I first tasted prepared tableside at Stear’s for Steaks on Restaurant Row in Beverly Hills. I was hooked on this smoky, tangy dressing drizzled over crisp (soon to be wilted) greens. Honestly, it’s been a staple in my kitchen ever since, especially when I want something quick yet impressive.
 
The bacon fat is what makes this salad very special.  With spinach as its main ingredient, you would think it would be very healthy until it is dressed in a hot bacon dressing which slightly wilts the spinach. Popular in the 1970s and into the 1980s, I am reintroducing this classic version to a new generation in my blog.
 
Prep time:  15 minutes
Yield: 4 to 6 Servings
 
Ingredients 
1 pound fresh spinach
1/2 cup sliced green onions
1/8 teaspoon freshly ground black pepper
5 slices diced crispy bacon
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1 coarsely chopped hard cooked egg
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Wash the spinach thoroughly to get rid of any sand. 
3. Discard the stems and any discolored leaves. 
4. Pat the spinach dry and tear piece into a bowl. 
5. Add the green onions and sprinkle the greens with pepper. 
6. Chill the bowl in a refrigerator.
7. Just before serving, fry the bacon pieces in a sauté pan or electric skillet until crisp-cooked. Do not drain.
8. Add the vinegar, lemon juice, sugar and salt. Mix well.
9. Remove the dressing from heat. 
10. Pull the bowl of spinach from the refrigerator. Drizzle the contents of the sauté pan over the bowl of spinach.
11. Toss the spinach with the warm dressing just till the leaves are coated and slightly wilted. 
12. Plate the wilted, dressed spinach and sprinkle with hard cooked eggs.

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ChefSecret:  I’m showing the basic salad, but you can up the ante by adding rich red tomatoes, tender mushrooms, fresh red onion and toasty croutons for a hearty salad your whole family will enjoy.
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Quip of the Day:  What did the spinach say to the celery? Stop stalking me, I’m all about that green life!
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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/perspectives-on-food
-------------------------------------------
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.

#Salads #WiltedSpinachSalad #WarmBaconDressing #HolidaySalad #Spinach #Bacon #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

#Salads #WiltedSpinachSalad #WarmBaconDressing #HolidaySalad #Spinach #Bacon #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? When planning Thanksgiving dinner, I like to make the salad course as easy as possible. Wedge Salads are just about as simple as they come and that’s their appeal as they complement a turkey dinner at its finest.
 
This salad is sophisticated, yet simple and special at the same time. This Wedge Salad is what you might expect to order at a country club, fancy restaurant or my house. The wedge of juicy, well chilled iceberg lettuce is the perfect blank canvas for all your favorite toppings like. Seasonally sweet cherry tomatoes, black pepper rimmed bacon, some fresh-cut chives for a pretty pop of green along with options of black olives, pickled sweet red onions, toasted croutons, plenty of crumbled bleu cheese and whatever else you love.
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                                                      Blue Cheese Dressing
 
Prep time:  10 minutes
Yield:  2-1/2 cups
 
Ingredients 
3/4 cup mayonnaise
1/2 cup sour cream
3/4 cup buttermilk
1/2 cup blue cheese
2 teaspoons white wine vinegar
1 tablespoon minced fresh parsley
2 teaspoons chopped fresh chives
2 teaspoons minced fresh dill
1 teaspoon minced garlic
1/4 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
 
Directions

1. In a large bowl, combine all the ingredients and whisk together until well blended. Don’t use a blender or food processor or it will beat up the green herbs—you want to see the specs of green.
2. Store in an airtight container in the refrigerator for up to two weeks.

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ChefSecret:  I like to make a double recipe. Once you have a jar full of the stuff, you’re going to want to dip, dunk and drench everything in it, like blistered shishito chile peppers, air-fried pickles and jalapeño poppers. It’s also amazing on the classics, from wee baby carrots to pepperoni pizza, and of course, this wedge salad.
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                                                              Wedge Salad
Prep time: 15 minutes
Yield:  4 servings
 
Ingredients 
1 firm, fresh head iceberg lettuce, cut in quarters
1 cup blue cheese dressing
6 strips chopped crispy-cooked peppered bacon
10 cherry tomatoes cut in half
4 teaspoons chopped chives
1/2 cup crumbled bleu cheese
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Remove the outer lettuce leaves as necessary.
3. Cut the lettuce into 4 wedges.
4. Wash, thoroughly drain and chill the wedges.
5. Place the quarters of iceberg lettuce, angled side up, on a salad plate.
6. Pour 1/4 cup of dressing over each lettuce wedge.
7. Evenly sprinkle the wedges with the chopped bacon, cherry tomatoes, chives, bleu cheese crumbles and any other desired goodies.
8. Serve immediately on a chilled plate with a chilled fork.

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Quip of the Day:  I've just applied for a job in a salad packing plant. The hours are terrible, but apparently the celery is good.-------------------------------------------
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/perspectives-on-food.
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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 #Thanksgiving  #HappyThanksgiving #IcebergWedgeSalad #WedgeSaladWithBleuCheeseDressing #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Corn season is in full swing. Not only is it sweet and delicious but it is relatively inexpensive. Corn is part of many cultures’ food heritage, especially Native Americans and Mexicans who make some absolutely wonderful dishes with off the cob corn.
 
Elote, a beloved street food, is not just a snack, it represents centuries of tradition, cultural fusion, and culinary evolution. This humble grilled corn on the cob, often coated with rich toppings, has become a symbol of Mexican cuisine, celebrated for its burst of flavors. But where did Elote come from?
 
To truly appreciate the origins of Elote, let’s first explore the history of corn itself. Corn, or maize, has been cultivated in Mesoamerica for thousands of years, with its domestication believed to date back to around 9000 BC. Archaeological evidence has shown that Indigenous peoples of this region were not only growing corn but also experimenting with various farming techniques.
 
For many ancient civilizations, corn was more than just a food source; it was a cultural cornerstone. Corn was often revered as a sacred plant, seen as a gift from the gods. It played a central role in various religious rituals and ceremonies.
As a primary staple crop, corn significantly influenced the economy. It formed the basis of diets for various Indigenous groups, including the Aztecs and the Maya.
The significance of corn laid the groundwork for recipes and culinary practices that would evolve over generations, leading to what we now recognize as Elote.
 
My salad version of Elote—Southern California Corn Salad—that I make for cookouts is derived from a classic Mexican street food, combines grilled, charred corn, Cotija cheese and cilantro with a spicy lime mayonnaise for a deliciously easy way to enjoy fresh seasonal corn.
 
Soak time:  1 hour
Prep time:  20 minutes
Cook time:  25-30 minutes
Cool time:  1 hour
Yield:  6 servings
 
Ingredients 
6 to 8 plump ears fresh corn in the husk (yellow or white corn)
 
Chile-Lime Mayonnaise
1/2 cup mayonnaise
2 tablespoons freshly-squeeze lime juice
1 teaspoon hot sauce (I prefer Cholula Hot Sauce)
1/2 teaspoon mild chili powder
1/4 teaspoon smoked paprika
 
1/2 cup crumbled Cotija cheese
1/2 cup coarsely chopped cilantro
2 chopped scallions (the whole onion)
Garnish with lime wedges
 
Directions

1. Soak the whole corn cobs (in the husk) in cold water for at least 1 hour.
2. Mix the mayonnaise, lime juice, hot sauce, chili powder and paprika together in a bowl.
3. Refrigerate chili-lime mayonnaise until ready to use.
4. Preheat an outdoor grill on medium heat and lightly oil the grates.
5. Drain the corn.
6. Grill the corn in the husks, about 4- to 6-inches away from the heat source for 15 to 20 minutes.
7. Let the corn cool until it is easily handled.
8. Shuck the corn and return the cobs to the grill cooking until lightly charred, about 3 to 5 minutes.
9. Remove the corn from the heat and let them cool.
10. Cut kernels off the cob (see my ChefSecret).
11. Combine the charred corn kernels, Cotija cheese, cilantro and scallions in a large bowl.
12. Gently fold in chili-lime mayonnaise.
13. Refrigerate for at least 1-hour.
14. Serve and enjoy!

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ChefSecret:  To safely strip the corn from the cob, use a Bunt pan to catch the kernels to help you have a center post to steady the cob while you are stripping the kernels with a sharp knife.
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Quip of the Day:  Q. Why were all the corn stalks afraid of Jimmy?  A. Because Jimmy cracks corn and he don’t care.
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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/perspectives-on-food
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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.
 
#SideDish #SummerSides #Elote #CornSalad #Cotija #OldCaliforniaCornSalad #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Dear, sweet Joan has been on me about some of the recipes that are more dessert oriented than healthful. What can I tell you? I love my sweets! My Tomato, Onion & Cucumber Salad gets us closer to Joan’s new mandatory dietary guidelines.
 
When I was traveling in Demark, I found a universal salad that was served with almost all meals. It was a little bit different from restaurant to restaurant and house to house, but all in all pretty much the same and very craveable. 
 
Back in the Southern United States, I found similar salads. And even when I was in Japan there were great cucumber salads sometimes made with rice vinegar and a touch of roasted sesame oil.
 
Like most recipes of this ilk, they are simple and perfect. This Tomato, Onion & Cucumber Salad is made fresh with in-season tomatoes, plump cucumbers, and sweet onions, seasoned with salt and pepper, then dressed in vinegar and just a pinch of sugar (really , Joan, just a pinch). The salad needs to blossom for an hour or two, allowing the vegetables to release some of their flavors, adding to the ‘dressing’ and bringing the whole thing together in one big beautifully harmonious note. Actually, I love making and eating this salad for Joan and me
 
Prep time:  10 minutes
Marinade time:  30 minutes
Yield:  6-8 servings
 
Ingredients 
4 medium tomatoes on the vine, peeled if desired, cored, and cut into wedges or a pint of cherry or grape tomatoes that have been peeled
1 English cucumber or 3 Persian cucumbers, peeled, halved, and sliced
1/4 thinly sliced and separated Vidalia onion
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper  
1/4 cup distilled white vinegar or vinegar of your choice (see ChefSecret below)
1 teaspoon granulated sugar
Fresh or dried herbs and seasonings such as dill, parsley, chili flakes (to taste)
 
Directions

1. In a mixing bowl, combine the tomatoes, cucumbers and onions and season with salt and pepper.
2. Add the vinegar, sugar and herbs and seasonings, if using.
3. Stir, and allow the salad to marinate in the refrigerator for 15 to 30 minutes before serving.
4. Store leftovers covered in the refrigerator for up to 7 days.

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ChefSecrets: It’s not at all complicated , I promise, but a few things to note before you start:

• You can use your favorite kind of vinegar; instead of white vinegar (5%), try a mild rice or sherry vinegar. I always add a teaspoon or two of balsamic vinegar to enhance the taste.
• If you have them on hand, add some fresh basil or parsley—a teaspoon of each is great.
• I love a sweet Vidalia onion, but you can use a red onion or even scallions instead of yellow onion.
• I sometimes use skinned cherry or grape tomatoes just to change it up a touch.

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Quip of the Day:  Q. How does a cucumber become a pickle?  A. It goes through a jarring experience.
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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/perspectives-on-food
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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 #SideDish #TomatoOnionCucumberSalad #Tomatoes #Onions #Cucumbers #MarinatedSalad #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025