Zesty Parmesan corn

Sometimes, we find a recipe that looks so bizarre and different that my husband will say, "That can't possibly be good -- let's try it!"  All too often, he's right.  But once in a while, we stumble on an absolute gem that way, and this is one of those.  I can't wait for corn-on-the-cob season to start up so we can have this again!  It's a huge favorite of ours.

Zesty Parmesan Corn

8 ears corn -- cooked (we microwave ours)
1/4  cup mayonnaise
1/2  cup Parmesan cheese
1 lime -- cut in eight wedges

Spread corn with mayo. Sprinkle with cheese. Squeeze a lime wedge over each.

Black-eyed Peas and Cabbage Salad

SO fast and easy.

Black-eyed Peas and Cabbage Salad

1 lb. coleslaw mix with carrots

3 cans black eyed peas -- drained

1 bunch green onions -- chopped

1/2 cup olive oil

1/3 cup cider vinegar

1 tsp. salt

Toss all ingredients in a large bowl.

Baked Parmesan Zucchini

Zucchini season will be here before you know it!

Baked Parmesan Zucchini

4 medium zucchini -- quartered lengthwise

3/8 cup grated Parmesan

1 1/2 tsp. Italian seasoning

3/8 tsp. garlic salt

1/8 tsp. pepper

1 1/2 Tbsp. oil

In a seal-able container, toss all ingredients.  Place zucchini on a broiler pan.  Bake at 350 degrees for 15 minutes.  Broil for 2-3 minutes until golden brown.

Baked Carrots and Apples

Not especially healthy, but if you have a LOT of carrots to fix up all of a sudden, it's a good way to get them gone.

Baked Carrots and Apples

1 lb. carrots -- sliced 1" long

1 (20 oz.) can apple pie filling

1/4 tsp. paprika

Steam carrots for 10 minutes until tender.  Place in a 1 quart casserole.  Stir in apples.  Sprinkle with sugar and paprika.  Bake at 350 degrees for 45 minutes.

Asparagus Soup with Garlic and Eggs

I know asparagus season is almost over, but this recipe is so wonderful I want to share it anyway.

Asparagus Soup with Garlic and Eggs

5 cups Water
5 Bouillon cubes
3 cloves Garlic -- smashed
1 bunch Asparagus
4 Eggs
1/4 cup Parmesan
1 tbsp. Parsley

Crusty white bread + butter (to serve with it)

Note:  To smash the garlic, press down on it hard with a meat tenderizer or the flat blade of a really big, sturdy knife.  Do Not Hit It Hard with something, or you'll have bits of garlic all over the kitchen.

In a three quart kettle, bring water to boil. Trim asparagus and add trimmings and garlic to water. Simmer for 15 minutes. Remove asparagus trimmings and garlic from the water. 

Slice remaining asparagus 1" long. Add asparagus and bouillon to pot. Simmer for 8 minutes. In a medium bowl, beat eggs and mix in Parmesan and parsley. Take soup of the boil. Temper eggs with a ladleful of soup. Stir egg mix back into soup. 

Serve with buttered bread.