Three Sister Salad

Happy 60th Mom!! Hope you are having a tremulous day in England! We love you lots!!
Sharing a delicious recipe that I have been addicted to lately. It delicious warm, room temperature, or cold. Great the next day and the day after!! I pickled the red onion and then added to salad at serving.

• 2 pounds butternut squash
• 2 tablespoons olive oil
• 1 (15.5-oz.) can cannellini beans, drained and rinsed
• 2 cups fresh corn kernels

• 1/2 small red onion, sliced
• 1/2 cup chopped fresh basil
• Balsamic Vinaigrette
• 3 cups loosely packed arugula

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1. Preheat oven to 400°. Peel and seed butternut squash; cut into 3/4-inch cubes. Toss squash with olive oil to coat; place

 in a single layer      in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan. Bake 20 minutes or until squash is just

tender and begins to brown (do not overcook), stirring once after 10 minutes. Cool completely (about 20 minutes).

2. Toss together cannellini beans, next 4 ingredients, and squash in a large bowl; cover and chill 2 to 4 hours. Toss with
arugula just before serving.

BEST-EVER STICKY ASIAN RIBS

I have made this a couple times when Country Style Pork Ribs are on sale. Super easy, and very very taste! Very adaptable for small or large parties.

 This first pic is after they have been boiled and marinated but not grilled. 

This is after grilling and ready for the plate!

BEST-EVER STICKY ASIAN RIBS

Serves: 4-6

INGREDIENTS

·         2½-3 lbs pork ribs

·         ¼ cup white vinegar

·         salt

·         Marinade/Sauce:

·         1 tbsp hoisin sauce

·         ½ cup soy sauce

·         ½ cup sugar

·         ½ cup ketchup

·         ¼ cup lemon juice

·         3 tbsp honey

·         1 tbsp ginger, diced

·         1 tbsp garlic, diced

·         Garnish: sesame seeds and chopped green onion

INSTRUCTIONS

1.    Fill a large pot halfway full with water. Stir in the vinegar and 2 tsp of salt, then add in the pork ribs. Bring to a boil and cook for 20 minutes. Drain and set aside.

2.    In a medium-sized bowl, combine the hoisin sauce, soy sauce, sugar, ketchup, lemon juice, honey, ginger, and garlic. Whisk to combine.

3.    Place the cooked ribs in a large ziplock bag and pour on the marinade. Marinate for 4-6 hours, turning occasionally to mix.

4.    Barbecue the ribs till slightly charred, reserving the marinade.

5.    In a medium-sized saucepan, bring the marinade to a boil, then reduce the heat and let thicken. Drizzle over the ribs.

6.    Serve hot!