Before we went out of town (which was last minute, per usual) I went attack mode on my fridge and really tried to use everything up. The food that was left however, was the food I had avoided cooking with all week. Long green beans don’t just speak recipe to me. Not gonna lie, last time I bought some they never made it to a recipe. Corn, on the other hand, I’m always reserving for the next time we grill (always a weekly plan, yet not always a weekly occurrence.)
So there I was, freaking out about getting a cat sitter, trying to narrow down my clothing options so my husband and I could share a carry on – I’ll be damned if I pay 70$ round trip for a CARRY ON – and feeling awfully lackluster for not coming up with a cool recipe to use up my organic (and slightly expensive) produce.
And then it hit me.
Creamed corn plus green bean casserole minus the creamy/casserole part. Okay so really I just tossed green beans, raw corn, and shallot with some blue cheese and a tad butter, but it worked. Really worked.
Worked so well, it totally made up for the what-was-I-thinking-not-looking-up-a-recipe-when-I’ve-never-made-it-before ‘meatloaf’ I came up with.
Meatloaf has veggies right? And seasonings. And….. Bueller?
Ketchup. Oh yeah that’s right. Whoops.
And that’s why you see a herb chimmichurri knock-off (unfortunately not yet blog-worthy) topping this so-called meatloaf and not a tomato based glaze like normal meatloaf making folks. ‘Cause this food blogger thought a giant baked hamburger (loaded with finely minced veggies and a few seasonings) would somehow turn itself into meatloaf in the oven.
Well, you win some, you lose some. Luckily I’ve got a success and a lesson for you.
Salads are a great way to use up anything and everything – also blue cheese and butter are like totally amazing together.
And if you’ve never made something before, look up a recipe before you try to wing it with 50 minutes of baking/waiting while you and your husband go into toddler mode due to hunger.
Yes, I tantrum for food. What?
Patience is for grown ups.
Friday is for fun!
Green Bean Corn Salad
Prep Time: 10 minutes
Ingredients (2-4 servings)
- 2-3 handfuls of lightly steamed green beans (about 2-3 cups)
- 3 ears raw corn on the cob, kernels removed
- 1/2 shallot, sliced
- 1 Tbsp butter
- 1-1.5 Tbsp blue cheese, crumbled
- freshly ground black pepper
Using a sharp knife, cut the kernels off the cob, stand up a medium bowl to catch the corn.
To the corn add the lightly steamed green beans, shallot, butter, blue cheese and pepper.