School is out! The kids' preschool end-of-year picnic was cancelled (almost) this year. The teachers had booked a neighborhood park for 2 dates, and we were rained out both days. The kids were bummed, especially A since it is his last year at the Montessori. He will be going to public school for 1st grade in September. Actually, I'm not sure who is more bummed out, him or me. Nah! Not even a question. Its Mommy. It is so wonderful that he is growing up into a fine young man (of 6), but I am struggling with his turning-6 thing. I was really sad when R turned 3 (at 3 you're officially not a baby anymore) and took me a few months to get over that. And now, A is 6. He is leaving the safe, homey environment of the private preschool that he's been at since he was 3. He is going to be on a School Bus!! I know, some of you must be thinking that I'm totally pathetic, and I don't blame you a bit, but I am just not ready for the munchkins to grow up. And no, that does not mean that you can drop you little daiper-bottomed ones off at my home :-)
Anyway, back to the picnic. One of the preschool Moms was
crazy nice enough to host the Annual school picnic at her house the Friday. Bless her heart! The kids were very excited, and it helped that the weather was great, she has a magical backyard, and there was tons of booze food.
My contribution was a Pasta Salad. Not much of it was consumed, but I really liked it and enjoyed the leftovers over the weekend. It works well served over some fresh leafy greens with a light lemon vinaigrette.
Warm Pasta Salad with roasted Corn and tomatoes
Adapted from The Gourmet Cookbook
1 jalapeno chile. chopped fine
2 pints cherry tomatoes, halved
3 tbsp fresh oregano, chopped
4 tbsp fresh cilantro, chopped
5 scallions, greens parts only, sliced thin
4 ears shucked corn, or approx 3 cups
1 large onion, sliced
1/4 cup olive oil
3 garlic cloves, minced
1/2 tsp red chili flakes
2 tsp ground cumin (fresh ground preferable)
Juice from 1 large lemon
Grated rind from 1 lemon
salt and fresh ground pepper
1 lb pasta, such as fusili
1 1/2 cups crumbled queso fresco cheese
1/2 cup crumbled ricota salata
Broil corn about 2 inches from heat, 5 to 10 minutes, until black spots appear. Leave to cool 10 minutes.
Add onion to a dry cast-iron skilet and roast stirring frequently, until browned but still crisp. Transfer to a plate to cool.
Add tomatoes, oregano, cilantro, corn, and onion in a large bowl. Season with salt and pepper.
Cook pasta in a large pot of salted water until al dente. Drain.
Add oil to a skillet and heat. Add garlic, chili flakes and cumin, and cook stirring, until fragrant, approx 1 minute. Add to tomato-corn mixture.
Combine pasta, tomato-corn mixture, lemon juice, and lemon rind. Toss in cheeses and combine gently.
Serve warm or at room temperature.