Corn and avocado salad with green goddess dressing

McKenzie Electric Cooperative members Corey and Rachel Meuchel are growing greens and community at Meadowlark Acres in rural Arnegard. The 15-acre garden plot opens to the public this month. Families are invited to walk through the rows of produce and pick their own to take home. It is the fruit that blossomed from Rachel’s brain cancer diagnosis in 2023, which you can read about here.

The Meuchels share two produce-forward recipes that nourish their family of six, which includes their four sons, Kasen, 9, Finn, 7, Grady, 5, and Remy, 3. The sheet-pan dish is easy cooking and easy cleanup! The corn and avocado salad is not-your-average salad – bright, flavorful and keeps you coming back for more.

Sheet-pan sausage, potatoes and green beans
Description

    1    lb. fully cooked sausage, sliced into ¼-inch-thick circles
  12    oz. fresh green beans, trimmed
    1    lb. potatoes, cut into 1-inch chunks (yellow or gold preferred)
   3     T. extra virgin olive oil
  ¾    tsp. salt
  ½    tsp. pepper
  ½    tsp. garlic powder
  ½    tsp. dried basil
  ½    tsp. dried oregano

Instructions

In a bowl, toss green beans, potatoes and sausage with oil and seasonings. Transfer to a 12x17-inch baking sheet lined with parchment paper, arranging in a single layer. Bake at 425 degrees for 20-25 minutes, or until potatoes are tender.

Notes

COREY’S NOTES: Yellow or gold potatoes are preferred for their buttery flavor in this dish. Swap the green beans for Brussels sprouts, broccoli or carrot sticks. Or, add as many veggies as you like! The Meuchels like to use their deer sausage made from hunting season.

Source

Recipe by Corey and Rachel Meuchel, Meadowlark Acres, McKenzie Electric Cooperative

Corn and avocado salad with green goddess dressing
Description

          SALAD
    6    slices bacon, chopped
 2-3    ears corn, husked
    3    radishes, thinly sliced
    2    avocados, diced
    3    hearts romaine, cut into bite-size pieces

          DRESSING
 2-3    green onions, chopped
          Basil leaves, optional
   ¼    tsp. minced garlic
   ¼    cup mayonnaise
   ¼    cup sour cream
    1    T. white vinegar
    2    T. water
   ¾    tsp. salt or more to taste
   ¼    tsp. pepper

 

Instructions

Cook bacon until crisp and drain. Boil corn for 2 minutes, then cut kernels off. Puree dressing ingredients in a food processor until smooth. Combine all salad ingredients, toss with dressing and serve.

Source

Recipe by Corey and Rachel Meuchel, Meadowlark Acres, McKenzie Electric Cooperative