Sauteed Mushroom, Pistachio & Feta Salad

I'm sure y'all remember that Simpsons episode in which Lisa becomes a vegetarian. The rest of the family berates her with a chant of, You don't win friends with salad!

I am here to tell you that, actually, you can win friends with salad, if that salad is full of hearty mushrooms, creamy cheese, and a spicy Indigo Frisee mix. So, drop on by your local farmers market & start making friends.

Buffalo Chickpea Salad

Between work, school, and my internship, I am constantly busy. This salad was perfect for me to make the night before, toss it into a Tupperware container and move on with my life. Not to mention that this recipe (originally from Betsy Life) makes two servings, so you can share or have leftovers all for yourself! Enjoy!

Feta-Topped Corn on the Cob

This is the easiest thing I've made in a long time, with a lot of flavor payout. I hear that there is a restaurant in Baltimore (Ryleigh's Oyster Bar) that offers feta-topped corn on the cob and, while I haven't tried it there, they did give me the idea. This can definitely be done on a grill, but while I am living sans grill, the oven worked amazingly, and keeping the husks on provides very tender and juicy corn.

Prep Time: 2-3 minutes
Cook Time: 25-30 minutes

Pair with: a light Rosé wine, or a wheat beer (like Boulevard Wheat)

Ingredients
One (1) medium ear of corn
One (1) tablespoon of feta cheese
Butter for topping
Directions
Preheat oven to 350F.
While keeping the husks on, place corn on a baking pan.
Bake for 25-30 minutes, depending on your oven.
Remove from stove and, while being careful (it'll be hot!), remove husks and silk. It should peel away really easily.
Top with butter and let melt.
While butter is melting, sprinkle feta on top of corn. It will lightly melt.
Eat as soon as it's cool enough!