June 13

Thanks to everyone who participated in our Summer Salad Activity.  Our families are going to benefit from a lot of great recipes over the next few months.  Extra copies of the recipes can be found in the binder.  They all come with excellent recommendations.

Tonight at 7:30 PM there is a Stake Young Womens’ Camp Meeting. 

Youth Conference is coming up June 17th, mark your calendars.

June 29th through July 2nd is Stake Young Womens’ camp.

And when it rains on your parade, look up rather than down. Without the rain, there would be no rainbow.  ~Gilbert K. Chesterton

Weather is a great metaphor for life - sometimes it’s good, sometimes it’s bad, and there’s nothing much you can do about it but carry an umbrella.  ~Terri Guillemets

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

(from Liz Shaw)

pint grape tomatoes cut in halves

1 ripe avocado, roughly chopped

2 ears of fresh sweet corn

2 tbsp fresh cilantro, chopped

Slice the tomatoes in half. Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Dice the avocado and chop the cilantro.

Honey Lime Dressing:

Juice of 1 lime

3 tbsp vegetable oil

1 tbsp honey

Sea salt and fresh cracked pepper, to taste

1 clove garlic, minced

Dash of cayenne pepper

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

(I change this recipe just slightly.  I make the dressing without the oil, then put it over rice pilaf (rice, onions, garlic, sauted and simmered in chicken broth) and cheese and wrap the whole thing up in a tortilla.  We can make a light meal out of it.)