Golden Corn Salad with Fresh Basil


  • 8 ounces small yellow Finnish potatoes or small red potatoes
  • 3 cups fresh corn kernels (about 4 ears)
  • 2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
  • 1 1/2 cups chopped red bell pepper
  • 1/4 cup minced shallots
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 6 cups arugula, trimmed
  • 1/2 cup torn fresh basil leaves
  • 2 ounces goat cheese, sliced


  • 1.
Read More »

Vegetable Sandwich Spread

Source:  Cotton Country Cooking Cookbook
Published by the Decatur, Alabama Junior Service League, 1972
Given to Audra by her BFF, Leigh Doud


  • 2 Tomatoes
  • 1 Cup Celery
  • 1 Small Onion
  • 1 Bell Pepper
  • 1 Cucumber
  • 1 Envelope Plain Gelatin
  • 1/4 Cup Cold Water
  • 1/2 Cup Boiling Water
  • 1 Pint Mayonnaise
  • 1 Teaspoon Salt


Chop all vegetables very finely and drain well on paper towels. … Read More »


Source: The Crabby Crier   

           “This recipe is a staple in Mexico. The fresh seafood is cooked by the lime juice!  Make sure to always use the freshest ingredients. You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.”   

Original recipe makes 4 to 6 servings


  • 1 pound bay scallops ,  
  • 8 limes, juiced,  
  • 2 tomatoes, diced,  
  • 5 green onions, minced,  
  • 2 stalks celery, sliced  
  • 1/2 green bell pepper, minced  
  • 1/2 cup chopped fresh parsley, 
  • 1 1/2 tablespoons olive oil  
  • 1/8 cup chopped fresh cilantro
  •  fresh ground pepper to taste


20 mins        READY IN  8 hrs

Rinse scallops and place in a medium sized bowl.… Read More »

Quinoa Salad with Asparagus, Peas, Avocado & Lemon Basil Dressing

Source: Two Peas & Their Pod

For the Dressing:

3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey or agave nectar
1 clove garlic, minced
1 tablespoon finely chopped fresh basil
Salt and freshly ground black pepper, to taste

For the salad:

2 cups water
1 cup quinoa
1/2 teaspoon salt
2 teaspoons olive oil
1 small bunch asparagus, about 15 spears, cut into 1-inch pieces
1 tablespoon fresh lemon juice
1 cup frozen peas
1 avocado, chopped
Salt and freshly ground black pepper, to taste
1/4 cup chopped basil


1.… Read More »

Roasted Edamame Salad

We have revolving spring break schedules in my house, which ultimately means I don’t get a spring break. So, I will live vicariously through food, transporting myself to some warm, sunny location.   This summery recipe incorporates fresh corn (which is on sale now at most local grocery stores), along with the flavors of fresh tomatoes and basil.… Read More »

Curried Chicken Salad

One of my favorite things to do this time of year is pack a picnic dinner (complete with a nice bottle of vino, a handful of fresh cut flowers, and some votive candles) and head to Chastain Park Amphitheater for a concert. While rain is almost an inevitable part of the experience, it is a wonderful venue nonetheless!… Read More »

Avocado Feta Salsa


  • 2 plum tomatoes, chopped
  • 1 ripe avocado, peeled, pitted, and chopped
  • 1/4 cup finely chopped red onion
  • 1 clove garlic, minced
  • 1 Tbs snipped fresh parsley
  • 1 Tbs chopped fresh oregano
  • 1 Tbs olive oil
  • 1 Tbs red or white wine vinegar
  • 4 ounces crumbled feta cheese

Directions:  In a bowl, gently stir together tomatoes, avocados, onion, and garlic. … Read More »

Wild Rice and Avocado Salad

Recipe from Suzanne Wilcox which can also be found in the Redfield Neighborhood Cookbook.


  • 2 boxes of Uncle Ben’s wild rice
  • 2 medium avocados
  • 1 Tbs lemon juice
  • 1/2 c. diced red onions
  • Dressing:
  • 1/2 cup vegetable/canola oil
  • 1 Tbs spicy brown Dijon mustard
  • 2 1/2 Tbs. red wine vinegar
  • 1/4 tsp. fresh minced garlic
  • Salt and pepper to taste


Cook rice and cool to room temperature. … Read More »

Tomato-Cucumber Salad


  • 2 Seedless Cucumbers (sliced) *I don’t take the seeds out of mine!
  • 1 small onion (thinly sliced)
  • 4 cups small, vine-ripened tomatoes (cut into quarters)  (or use halved grape/cherry tomatoes)
  • 1/2 cup olive oil-and-vinegar dressing
  • 1 tsp. lemon zest
  • 2 Tbsp lemon juice
  • Salt and pepper to taste


  • Stir together cucumber, onion, and tomatoes.
Read More »

Spaghetti & Meatballs (Easy Weeknight Recipe)

This was so good but so easy I felt like I was cheating!  Last night I had a church meeting with one child and then had to rush to get the other child’s baseball practice carpool.  All this was going on between 5 and 7:30, therefore I had to find a way to have supper cooking while I was taxiing kids. … Read More »

Chicken Salad- Ellie Pavlik’s Famous Recipe

Submitted by Lori Martell:  “I FINALLY got a written copy of mom’s recipe.  I love her chicken salad…here you go if you want to share with AHA!”


  • 2 or 3 whole chicken breasts
  • Celery
  • Mayonnaise
  • Sour Cream
  • Small can of mandarin oranges…drained
  • Walnuts or pecans…chopped


  • Place chicken breasts in pot & cover with water…boil until fork tender (about 45 minutes)…remove from pot and remove chicken skin…cover in a container and refrigerate.
Read More »

The Absolutely Most Delicious Greek Salad

Submitted by Garnett Lottman


  • 1 head lettuce, torn into bite-size pieces ((I use Romaine)
  • 3 large plum tomatoes, seeded and coarsely chopped
  • English cucumber, peeled and coarsely chopped (the long, thin, almost seedless ones)
  • 1 medium red onion, cut into thin rings and soaked for 10 minutes in a small bowl of ice water to make it less sharp
  • 1 small green pepper, cut into thin rings
  • 3/4 cup kalamata olive
  • 3/4 cup crumbled feta cheese
  • Whisk dressing ingredients together until blended.
Read More »

Abby & Nancy’s Oriental Chicken Salad

Submitted by Nancy Echikson:

This is a different (non-mayonnaise based) chicken salad.  The hot dressing wilts the cabbage and makes the most delicious salad.  My friend Abby gave me this recipe so I call it “Abby’s Oriental Chicken Salad”

 Salad Ingredients:

  • 1 Napa cabbage – sliced crosswise
  • 1 bunch green onions sliced
  • 1 pack LaChoy Chow Mein Noodles
  • ¼ cup sesame seeds
  • ½ cup sliced almonds
  • 3-4 poached chicken breasts – cooled and chopped

 Dressing Ingredients

  • ¼ cup cider vinegar
  • ½ cup sugar
  • ¾ cup vegetable oil
  • 2 tablespoons soy sauce

Chop cabbage and onions. … Read More »

Asian Chicken Slaw

Submitted by Elizabeth Julian:

Part chicken salad, part coleslaw, this unique dish features a prepared mix, so it comes together quickly — especially if you buy a roasted chicken. Serve it as a salad or in a sandwich wrap.


  • 1 (16-ounce) bag coleslaw mix
  • 1 pound cooked chicken, shredded
  • 2 cups broccoli florets, blanched
  • 1 cup sugar snap peas
  • 1 red bell pepper, thinly sliced
  • 1 cup sliced scallions
  • 1/2 cup chopped cashews (optional)
  • 1/4 cup soy sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons smooth peanut butter
  • 1 tablespoon sugar
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1/2 cup canola oil
  • 1 tablespoon sesame oil


  1. In a large bowl, toss together the coleslaw mix, chicken, broccoli, snap peas, red pepper, and scallions.
Read More »