LITTLE ROCK, Ark. (KTHV) -- Chris Olsen from Botanica Gardens always has great advice on home and gardening projects. This time he put together two fresh recipes for your Independence Day cookout.
Zesty Corn Salad
Ingredients
1/2 cup cider vinegar
1/4 to 1/3 cup sugar
1 tsp. kosher salt
1/2 tsp. coarsely ground black pepper
4 ears of corn
1/2 cup finely diced red onions
1/2 cup cucumber-peeled and diced
1/2 cup red sweet pepper diced
1/2 cup cherry tomatoes quartered
3 Tbsp. parsley, finely torn
1 Tbsp. basil leaves or buds, pulled apart
1 Tbsp. fresh jalapeno diced with seeds removed
1 to 2 cups small arugula leaves
1/2 tsp. Kosher salt
Directions
For the dressing just whisk together the vinegar, sugar, salt, and black pepper. Let the dressing stand while you create the salad. For main salad, cut corn kernels from cobs. In a large bowl go ahead and toss the fresh corn with the remaining ingredients except for the 1/2 tsp. of salt and arugula leaves. When it is time to serve, transfer corn mixture to serving bowl. Season with the 1/2 tsp. salt. Add the dressing, then the arugula leaves. Serve immediately or the cucumbers and even the tomatoes could start to soften. This makes about 8 delicious servings.
Red, White, and Blue Summer Delight
Ingredients
1 box Red Velvet Cake Mix
1 container Creamy Vanilla Bean Ice Cream
1 pint fresh or frozen blueberries
1 pint fresh red raspberries
Sprig of fresh mint
Directions
All you do is bake the cake first. Then take clear glass cups and layer the food as follows: On the bottom add 2 scoops of baked red velvet cake, then a layer of 2 scoops of ice cream and then a layer of 2 scoops of cake and then top with a scoop or two of more ice cream and garish with the berries and a sprig of mint.
Check out the videos for step-by-step instructions! And you can always visit Chris at Botanica Gardens, located at 1601 Rebsamen Park Road, for help on any gardening projects.