We almost felt we were cheated out of this all too short season by some premature chilly weather last week. (We cleared slush off the car one morning.) “Isn’t this still September?” I asked. But then we were blessed with four straight days of this glorious weather. Can’t complain.
And it called for the perfect Indian summer treat, one that still celebrated the bounty of fresh harvest. The colors just mimic all the bright colors of the weekend.
I'd frozen leftover roasted corn from a Labor Day picnic and had just roasted some peppers. All the makings of a great pairing. This was a pretty mild salad and I’d spice it up more next time -- jalapeno, maybe, or cumin, or just a dash of sriracha or Tabasco.
Roasted Corn and Pepper Salad
3 cups roasted corn, cut from cob
2 cups roasted red pepper, diced
½ cup scallion, sliced
½ red onion, diced
¼ cup parsley
½ cup sour cream
½ cup mayonnaise
1/3 cup cider vinegar
1 ½ teaspoon dried oregano
1 teaspoon pepper
Combine vegetables and parsley in bowl. Whisk remaining ingredients, pour over vegetables and toss lightly to combine. Serve chilled.
And here was the big finish. I took this picture Sunday evening from our hilltop. It was breathtaking in real life.