Summer Corn Salad

This corn salad is served cold and is a light and refreshing side dish.

Servings:  16 (1/2 cup)
Calories per serving:  272

Ingredients:

• 8 ears of fresh sweet corn
• 2 pints of grape tomatoes
• 3 tbs. fresh minced basil
• 5 tbs. citrus vinegar
• 5 tbs. olive oil
• 1 tbs. salt
• 1 tbs. pepper

Directions:  

• Remove kernels from corn and saute' in 2 tbs. of olive oil for 5 minutes.
• Quarter slice grape tomatoes.
• Combine olive oil, vinegar, basil, salt and pepper dressing.
• Combine all ingredients and serve at room temperature or refrigerate for serving later. 

Egg & Veggie Casserole

12 large eggs
1 cup unsweetened almond milk 
3 teaspoons of mexican chili powder

salt & pepper to taste

Brown sausage before adding to egg mixture:
1 lb Neese's hot pork sausage

Roast squash and potatoes before adding to egg mixture: 
1 cup butternut squash cubed and roasted
1 cup sweet potato cubed and roasted

Saute veggies in olive oil before adding to egg mixture:

1 poblano pepper, diced
1 red bell pepper, diced
4 jalapeno peppers, diced
1 lb mushrooms , sliced
2 large onions, sliced thin
Bag of fresh spinach

Mix together 12 large eggs, almond milk, salt, pepper, mexican chili powder. Add cooked sausage and vegetables to egg mixture. Pour into a buttered casserole dish and bake at 350 until center is set, approx. 45 minutes - 1 hour.

Serve with guacamole.