Cookin’ The Book: Pioneer Woman’s “Katie’s Roasted Corn Salad” and Sangria

Ages and ages ago, I bought The Pioneer Woman Cooks. For fun, I decided to cook every one of her recipes (in the book, not her site!), anrd I was on a roll for a while.  Then, I hit a place where I’d made a lot of the recipes and the rest were so starchy or, well, dessert (we don’t have that often), that I got stuck.
However, recently I did use two recipes from the book, and, though they are repeats, I realized I’d forgotten to write about them the first time ‘round.  I know, it’s hard to believe, but I do eat a lot of things that I don’t even take photos of!  Imagine!  Just like normal people… ;)

I made a half recipe of the Sangria, because the full recipe calls for 2 bottles each of red and white wine for starters and that seemed like an… ambitious quantity even though we did have friends over.  It’s refreshing and tasty, too—perfect for a warm afternoon.

This blurriness is the roasted corn salad, which really has a lot more going for it than just corn.  I did veer away from the recipe just a little here, as I had heirloom summer squash fresh from the CSA share while the recipe calls for yellow squash.  To me, they’re practically the same thing.  The dressing is a glorious balsamic vinaigrette.  This was Paul’s favorite dish that evening.
Both recipes are book only, so I can’t share links, but trust me, they’re both worth making—and repeating, as the case may be.  I also made her Roasted Beef Tenderloin and Creamy Rosemary Potatoes (link to nearly identical recipe HERE) for that same meal, thus garnering two new checks in the book, and probably three pounds of mystery weight to lose that next week.  ;)  I just counted, and there are still 20 recipes left, about half of which are desserts.  Maybe I’ll finish this someday, after all!