Grilled Corn & Peach Salad

via Arugula Files.
Serves 6-8

INGREDIENTS

3 peaches, cut in 1 inch piece
5 ears of grilled corn
1 jalapeno
1/2 a purple onion, diced
1 handful of cilantro, chopped
juice of two limes
salt to taste

DIRECTIONS

1. Boil corn (about 8-10 minutes in boiling water); cook on grill for 1 minute each side. Cut kernels off the cobb. Let cool.
2. Mix remaining ingredients and serve.

Quick Eggplant Parm

Eggplant Slices
Spag Sauce
Parmesan

Broil slices 3 minutes a side.

Bake for 15 minutes in oven with toppings.

Similar to this recipe via KathEats.com.

Sun-dried Tomato Pesto

2 jars of sun-dried tomatoes in oil, undrained
4 big cloves garlic, 2 big handfuls basil
~1/4 cup parmesan cheese
1/2 cup walnuts –

Blend in a food processor. 

via KathEats.

Blue Cheese + Honey + Bread

Dooce's Gin & Tonic Recipe

Perfect Gin & Tonic recipe from Dooce:

"Rob Gunnison's Gin and Tonic for Two"

Squeeze two limes.
Slice rinds and place in pitcher.
Pour four jiggers of gin into pitcher and mash.
Pour juice into pitcher. Mash more.
Divide between two glasses of ice.
Top with tonic.

Asparagus & Greens Salad with Gorgonzola Vinaigrette

INGREDIENTS:

1  pound  green and white asparagus, trimmed and cut into (2-inch) pieces
2 1/4  teaspoons  salt, divided
2  tablespoons minced shallots
2  tablespoons white balsamic vinegar
2  tablespoons extra-virgin olive oil
1/2  teaspoon grated lemon rind
1 lemon, juiced
1/4  teaspoon freshly ground black pepper
1/2  cup (2 ounces) crumbled Gorgonzola cheese, divided
1 (5-ounce) package mixed salad greens

DIRECTIONS:
1. Cook asparagus and 2 teaspoons salt in boiling water 2 minutes or until crisp-tender. Drain and rinse asparagus under cold water; drain.
2. Combine remaining 1/4 teaspoon salt, shallots, and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Stir in 1/4 cup cheese.
3. Combine asparagus and greens in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with remaining 1/4 cup cheese.

{originally from Cooking Light}