It was not on the homepage long, but it was there a few weeks ago and is now on the recipe page under Salads. I made KD's Zucchini, Tomato, and Corn off the cob salad. I made some substitutions based on what I had. I did use fresh from my garden and thinly sliced zucchini (I used a mandolin slicer and sliced it lengthwise), cut corn off a leftover cob from last night's dinner, and since I had no decent tomatoes I used sweet peppers also freshly picked from my garden. I put the zucchini, corn, and peppers on a baking sheet and tossed them with a bit of olive oil, salt, and pepper. I roasted the vegetables at 400 for about 8-10 minutes (i didn't really time it so I'm not sure). For the dressing I mixed 2 Tbsps of reduced-fat sour cream, lemon juice, and some dill. After removing the roasted veggies from the oven I put them on a plate and tossed with the dressing. It was sooooooo yummy. So thanks to KD for the inspiration. She states in her article that she is not giving an exact recipe so that we can use our own creativity. this salad turned out great and I encourage you to whip up a salad using what you have in your house. I was out right before lunchtime and it would have been so easy to go to a drive-thru (as KD also mentions in her article and she drove straight home and made a salad) but I came home and even though I was hungry and had to wait for the roasted veggies it was worth it. The reason i chose to roast the veggies is they were a little under-ripe so roasting them brought out the flavors more.

Jill

I made some substitutions based on what I had. I did use fresh from my garden and thinly sliced zucchini (I used a mandolin slicer and sliced it lengthwise), charmscut corn off a leftover cob from last night's dinner, and since I had no decent tomatoes I used sweet peppers also freshly picked from my garden. I put the zucchini, corn, and peppers on a baking sheet and tossed them with a bit of olive oil, salt, and pepper. I roasted the vegetables at 400 for about 8-10 minutes (i didn't really time it so I'm not sure). For the dressing I mixed 2 Tbsps of reduced-fat sour cream, lemon juice, and some dill. After removing the roasted veggies from the oven I put them on a schmuckplate and tossed with the dressing. It was sooooooo yummy. So thanks to KD for the inspiration. She states in her article that she is not giving an exact recipe so that we can use our own creativity. this salad turned out great and I encourage you to whip up a salad using what you have in your house.louis vuitton purses I was out right before lunchtime and it would have been so easy to go to a drive-thru (as KD also mentions in her article and she drove

Sounds delicious Jill!

I made the Chicken, Cherry and Wild Rice Salad out of the blue book last week. I had workshops all weekend and it made a perfect pack and go lunch. Unfortunately I didn't have an apple and I really missed it in the salad. So if you make it, definitely remember the apple.

Today I tried my hand at Italian Beef in the crock pot. I don't have much crock pot experience. I frankensteined two recipes together thinking that it would be more flavorful. It was still a bit bland. Next time I will add more salt, and maybe some more onions and garlic...