There’s an App for that. And we don’t mean the kind you download to your phone. We’re talking appetizers, yummy apps you can savor at the pool or bring to a potluck picnic.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.”
For more recipes from Elite Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Cowboy Caviar Salad
Ingredients
- 6-8 ears of corn, cooked kernels only
- 1 red onion diced
- 1 bunch parsley chopped
- jalapeno peppers, small diced
- 1 red pepper diced
- 1 orange pepper diced
- 1 can black beans rinsed and drained
Dressing:
- 3-4 Tablespoons olive oil
- 2 Tablespoons honey
- 3-4 Tablespoons white wine vinegar
- 3 limes, juice and zest!
- 1/2 teaspoon salt
- Pepper
- 1/4 teaspoon red pepper
Instructions
- Combine all salad ingredients in a bowl.
- Mix dressing ingredients well and pour over the salad. This can be done ahead of time, and might even taste better as all the veggies absorb the flavors of the dressing.
- Add parsley as garnish if you want and taste to make sure it’s salty enough.
- Serve with grilled foods like chicken, fish or steak, but it’s also great with a side of tortilla chips!
Dara Bunjon talks with cook, writer and television host Monti Carlo about her new cookbook, "Spanglish: Recipes & Stories," and more.
At a time of economic uncertainty, Yossef's Laffa-Milia, a new kosher restaurant in Owings Mills is thriving.
This lemon and dill salmon recipe from Elite Jakob celebrates the delicious colors, aromas and tastes of spring.
While Philly cheesesteaks invade Charm City, Boardwalk Fries opens in Middle River. Randi Rom shares a roundup of local restaurant news and notes.