CupCakes and CrabLegs: Grilled Corn, Tomato and Snap Pea Salad

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Mix these leftover vegetables with a little Balsamic vinegar and EVOO and you have an appetizing side dish to serve with grilled meat.

Bon Appetit!

Susan York: Chicago, IL, United States; Happy Wanderer and seasoned traveler. Currently in San Miguel de Allende for food project. Mother of one talented and funny son. Nana to beautiful Olivia and Parker. Runner/cyclist/athlete. Award winning, published and exhibited photographer. Into breakfast, dark chocolate and white wine. Loves to cook. Owns a million swimsuits. Sings in the shower. Blows bubbles and follows shooting stars. St Maarten is my “leave me there” place. There is nothing better than running up the tunnel on Saturday morning across the street from the Drake and seeing the Chicago skyline. Love the color white and if it’s not a color – I pick red. Always up for a new adventure… I can have my bags packed in 5 minutes. Mexican in my past life. All of my best memories in life have been at the beach.

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