Strawberry Tart

Easy peasy! Prepared pie crust, 2 cups fresh berries, 1/4 cup of sugar, bake about 40 minutes until golden brown. Enough said!

Potato Salad with Corn, Cilantro and Poblano Peppers

Steven and I went to the Farmer's Market on Sunday and came back with lots of fresh veggies and fruits. I love this time of year, because there are so many wonderful choices out there. I saw our first red tomato the other day in our garden, so pretty soon I'll be posting tomato recipes and pictures of our abundance.

This is my favorite version of potato salad because it has fresh corn and cilantro in it. I also cut down the use of mayo and add a lite sour cream to pull it together. Serve this with roasted chicken, grilled scallions and fresh green beans. Meow!

Ingredients

2 pounds baby red or new potatoes, cut into 1/2 to 1-inch pieces
3 ears fresh corn, husks and silks removed
2 poblano chiles, charred, peeled, stemmed, seeded, and chopped (see Cook's Note)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper

Directions

Put the potatoes in a large pot and add salted water to cover. Bring to a boil over medium heat and cook until tender when pierced with a knife, about 20 to 30 minutes. Drain the potatoes and let cool slightly.

Meanwhile, preheat a grill or grill pan to medium-high heat. Add the corn to the grill and cook, turning occasionally, until evenly browned on all sides, about 10 minutes.

Put the potatoes in a large serving bowl. Using a sharp knife, carefully cut the kernels off the cobs and add them to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise, and cilantro, and fold together. Season the potato salad, to taste, with salt and pepper and serve.