The fall '08 issue of from east to west: bicoastal verse (a free quarterly poetry journal) is packed full with 44 full color pages of featured poets, Patrick Carrington & Constance Pavliska, artists & photographers, Scott Davis, Constance Pavliska, Dave Wade & more, "time" poets, Brion Berkshire, Geraldine Cannon, Wendy Howe, Jim Knowles, Doug Knowlton, Ken Markee, Alice Persons, & Patricia Smith Ranzoni, and our "Best of the Net" nominations, Courtney Campbell, Laurel Dodge, Helmuth Filipowitsch, Gil Helmick, David Moreau, & Barton Smock.
Friday, October 24, 2008
from east to west - fall '08
The fall '08 issue of from east to west: bicoastal verse (a free quarterly poetry journal) is packed full with 44 full color pages of featured poets, Patrick Carrington & Constance Pavliska, artists & photographers, Scott Davis, Constance Pavliska, Dave Wade & more, "time" poets, Brion Berkshire, Geraldine Cannon, Wendy Howe, Jim Knowles, Doug Knowlton, Ken Markee, Alice Persons, & Patricia Smith Ranzoni, and our "Best of the Net" nominations, Courtney Campbell, Laurel Dodge, Helmuth Filipowitsch, Gil Helmick, David Moreau, & Barton Smock.
Grilled Pork Tenderloin Salad
I made this at one of Ronda's get togethers one year-- raspberries, pork, greens, raspberry vinaigrette & easy! yum... Nicole asked for the recipe. I'd posted it before so click here for the recipe.
Zesty Black Bean and Corn Salad
LHS Potluck, Friday 10/24.
From Cooking Light:
6 servings (serving size: 1 cup)
* 2 teaspoons vegetable oil
* Cooking spray
* 2 garlic cloves, minced
* 2 1/2 cups fresh corn kernels (about 4 large ears)
* 1/4 cup fresh lime juice (about 2 limes)
* 1 tablespoon extravirgin olive oil
* 2 tablespoons red wine vinegar
* 3/4 teaspoon ground cumin
* 1/4 teaspoon salt
* 1 cup halved grape tomatoes
* 1 cup diced red bell pepper
* 3/4 cup diced red onion
* 2 tablespoons chopped fresh cilantro
* 2 tablespoons minced seeded jalapeño pepper
* 1 tablespoon chopped fresh oregano
* 1 (19-ounce) can black beans, rinsed and drained
Heat 2 teaspoons vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Add corn; sauté 8 minutes or until browned. Remove from pan; cool completely.
Combine juice and next 4 ingredients (lime juice through salt), stirring with a whisk. Combine corn mixture, tomatoes, and remaining ingredients. Drizzle juice mixture over corn mixture, and toss gently to coat.
From Cooking Light:
6 servings (serving size: 1 cup)
* 2 teaspoons vegetable oil
* Cooking spray
* 2 garlic cloves, minced
* 2 1/2 cups fresh corn kernels (about 4 large ears)
* 1/4 cup fresh lime juice (about 2 limes)
* 1 tablespoon extravirgin olive oil
* 2 tablespoons red wine vinegar
* 3/4 teaspoon ground cumin
* 1/4 teaspoon salt
* 1 cup halved grape tomatoes
* 1 cup diced red bell pepper
* 3/4 cup diced red onion
* 2 tablespoons chopped fresh cilantro
* 2 tablespoons minced seeded jalapeño pepper
* 1 tablespoon chopped fresh oregano
* 1 (19-ounce) can black beans, rinsed and drained
Heat 2 teaspoons vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Add corn; sauté 8 minutes or until browned. Remove from pan; cool completely.
Combine juice and next 4 ingredients (lime juice through salt), stirring with a whisk. Combine corn mixture, tomatoes, and remaining ingredients. Drizzle juice mixture over corn mixture, and toss gently to coat.
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