tastes of summer

Hello, summer: Edamame Succotash
1 slice center-cut bacon
1 tablespoon butter
2 cups chopped sweet onion
2 cups fresh corn kernels (about 3 ears)
1 (16-ounce) bag frozen, shelled edamame, thawed
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
3 plum tomatoes, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
3 tablespoons torn basil

Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon.

Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; sauté 3minutes, stirring occasionally. Add corn kernels; sauté for 3 minutes or until lightly charred. Add edamame, and sauté for 3 minutes, stirring occasionally. Stir in vinegar and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally. Sprinkle with bacon and basil.

*This is a light dish that is good on hot summer nights (you can eat it hot or cold) and also is a winner if you've got fitting into a very important white dress on the brain.

(from Cooking Light)

Here's another one I just made (doubled it) to take to a work luncheon tomorrow:

Strawberry Field Salad
1 (5-ounce) bag spring mix salad greens
1 1/2 cups strawberries, halved (about 1 pint)
1/2 cup prechopped walnuts or pecans
1/4 cup crumbled blue cheese
Sesame Vinaigrette (recipe below)

Place spring mix in a large serving bowl and top with strawberries, nuts and blue cheese. Pour vinaigrette over salad, toss to coat ingredients well and serve.

1/4 cup bottled Italian salad dressing
1 teaspoon honey
1 tablespoon low-sodium soy sauce
1/2 teaspoon Asian (dark) sesame oil

Pour salad dressing into a small mixing bowl and whisk in honey, soy sauce and sesame oil.

(from The Dinner Doctor)