Tricolor Salad

This recipe is also from one of Martha Stewart's Everyday Food magazines (LOVE THEM!). This salad is beautiful with the mixture of color, light, but yet hearty with the Parmesan.

Ingredients: (Serves 4)

Salad

• 2 c. corn kernels (from 3 ears) - I just used 1 can of corn
• 1/2 English cucumber, sliced into .25 in half-moons
• 1 small head of radicchio, cut into 1-in pieces

Dressing

• 2 TBS red-wine vinegar
• 1 TBS EVOO
• 2 TBS grated Parmesan
• 1 tsp honey

1. Mix all dressing ingredients together thoroughly
2. Mix all salad ingredients, and then toss with mixed dressing. You can prep everything up to a day before (be careful, as the water from the cucumber will come out) and then mix the salad and dressing together right before serving.

Nutrition:
122 cal; 5 g fat (1 g sat fat); 4 g protein; 18 g carb; 3 g fiber

Frozen Lemon Souffle

I got this from one of those little Martha Stewart's "Everyday Foods" magazines (they're AWESOME!). Made it for 4th of July. Originally to be topped with only raspberries, but why not add some blackberries and blueberries to make it more festive, eh?!

Ingredients:

• 1 c granulated sugar
• 1 TBS finely grated lemon zest + 3/4 c lemon juice (From 3 lemons)
• 8 large eggs, whites and yolks separated
• 1/4 tsp salt
• 2/3 cup cold heavy cream
• 1.5 c raspberries (6 oz)
• confectioners' sugar, for dusting

Recipe:

1. Wrap outside of a 3.5 c. souffle mold or 4 6-oz ramekins with parchment, extending 2-3 inches above rim (it should fit snugly). Secure with tape; set aside. Note: I just used whatever souffle pan i had available :) and did not put the parchment paper since it didn't overflow like it would in the 3.5 c souffle
2. In a medium saucepan, whisk together granulated sugar, lemon zest and juice, egg yolks, and salt over medium-high. Cook, whisking constantly until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, about 5 min (do not boil). Immediately remove from heat while continuing to whisk. Pour through a fine-mesh sieve into a heatproof bowl, pressing on lemon curd with a rubber spatula. Note: I squeezed 3 lemons but didn't have 3/4 c. of lemon juice, so just used whatever came out (might be why it was so sweet)
3. Place plastic wrap directly against surface of curd and refrigerate until cool, about 30 min (up to overnight). Note: I just let it sit in the fridge for 30 min.
4. In a large bowl, using an electric mixer, beat egg whits on high until stiff peaks form, about 2 min. Gently fold egg whites into cooled lemon curd. In the same large bowl, beat cream on high until stiff peaks form, 1-2 min. Gently fold whipped cream into lemon curd mixture. Pour into mold and freeze until firm, 6 hours (or up to overnight). To serve, remove parchment, top with raspberries, and dust with confectioners' sugar. Note: I let it sit overnight and added blueberries and blackberries to the mix to make it red/white/blue for Independence Day