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?
Bueller?
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.
Definition: fail.
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!
~l
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
Instructions
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.
Toss.
Enjoy!
Green beans and corn is one of my favorite summer veg combinations! Simple is best sometimes, right?
Simple is def best!