Cheers to a Summer Out West
I can’t complain about my summers. I usually am lucky enough to spend 2 weeks in California (every year we visit an Almond ranch in the San Joaquin Valley) and 3 weeks in Idaho – from where my husband hails. It’s good Western exposure for me and my children.

So when I am out there all I do is cook… Actually cook, swim, play tennis and eat. A true bliss. About 5 summers ago, this recipe seemed to become a favorite amongst the family on the ranch. It’s actually a passed down recipe from Callie (although I am sure I am missing some ingredients from her original creation) It’s cool, refreshing, beyond tasty, and even better the 2nd and 3rd day. It’s a great recipe to have your children help with!


I’ve even included my version of the “Skinny Girl Margarita.” I’ve been trying every version of that recipe, traveling high and low, and I think I’ve finally perfected the drink. Perfect together or alone; here’s to a fabulous summer! As Libba often says, Cheers!

Summer Corn Salad

Ingredients

  • 8 ears of fresh corn (boiled and cooled)
  • 2 rep peppers (washed)
  • 1 bunch of cilantro (washed and stemmed)
  • 1/2- 3/4 red onion finely diced
  • 2 avocados (chopped at the very end)
  • salt and pepper
  • olive oil
  • juice of 1 lime
  1. Once the corn has cooled cut it off the cob

“IN A PINCH TIP” see picture
This was Rachael Ray’s tip which has made making this recipe a cinch for me. I used to not like making it because cutting the corn off the cob was such a pain. Love her or not this tip of using a smaller bowl inside a larger bowl to cut the corn is genius—try it!


  1. Chop the red peppers into small pieces along with the red onion, and cilantro and mix with the corn

“IN A PINCH TIP” have your children wash your peppers and cilantro and take the stems of the cilantro. It’s very time consuming and they love it! I like to let these 4 things sit overnight and let the flavors meld together but only if time allows though. At the very last minute, add the juice of the lime, 2 chopped avocados salt and pepper to taste and about 1 tablespoon of olive oil and mix well together. Serve room temperature. It goes well with fish, burgers or any meat. It also makes a great left over salsa over quesadillas!


Charleston Skinny Lady Margarita

Ingredients

  • 2 ounces of freshly squeezed red Grapefruit juice(approx 1 large grapefruit)
  • 1 ounce of freshly squeezes lime juice (approx 1 lime)
  • 1 healthy splash of cointreau
  • 1 small splash of orange juice
  • 1.5 ounces of a clear tequila

Instructions

  1. Shake with ice vigorously for at least 1 minute
  2. Line ice filled glass with a mixture of kosher salt and sugar
  3. Garnish with an orange wedge ENJOY!