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Featured Article

Summer Farmstand Salad

Make A Mad Dash To The Farmers Market For Seasonal Fresh Vegetables As Summer Winds Down

Article by Judy Beaudin

Photography by Judy Beaudin

Originally published in Franklin Lifestyle

Summer Farmstand Salad

Makes 8 servings

4 cups corn
2 red bell peppers, diced
1 pound tiny red potatoes
1 pound green beans, cut into 1” pieces
½ cup olive oil
1½ teaspoons salt
½ teaspoon pepper
1/8 teaspoon cayenne pepper
2 teaspoons coriander
2 teaspoons chili powder
6 slices bacon, diced then cooked
Lemon Basil Dressing

Preheat oven to 400º.
Place vegetables, olive oil, and seasonings in a large bowl. Toss. Transfer to a baking sheet.
Roast 15-20 minutes until tender crisp. Cool.
Toss with 1 cup dressing and bacon.

Lemon Basil Dressing
¾ cup pesto
1 cup basil leaves
1 tablespoon chopped shallot
1 tablespoon lemon juice
½ teaspoon white balsamic vinegar
¾ teaspoon sugar
¼ teaspoon pepper
½ cup buttermilk
¼ cup mayonnaise
¼ cup fresh grated Parmesan cheese

Combine first seven ingredients in a food processor. Pulse 8-10 times until blended. Add buttermilk, mayonnaise, and Parmesan. Pulse 4-5 times.

Judy Beaudin is an award-winning competitive cook with a decade of experience in the catering industry with her former company, Scrumptious Catering. Her dessert and pastry work has been featured in national marketing campaigns and on HGTV. She has been featured in local and national lifestyle and industry magazines for her food and catering work. Follow her foodie life on Instagram at @scrumptious_judyb and on Facebook at The Scrumptious Life.