summer chopped salad with ranch dressing

this is so fresh and good. it's from the food network test kitchen cookbook.

salad:
8 oz small red-skinned potatoes, halved
kosher salt
1 cup fresh corn kernels (from 2 ears of corn)
1 cup chopped fresh green or wax beans
1 cup small broccoli florets
1 cup cherry tomatoes, halved
1 Kirby cucumber with peel, chopped
freshly ground pepper
4 cups torn mixed greens, such as arugula, romaine, and watercress
1 cup sprouts, such as alfalfa, broccoli, radish, or pea (optional)

dressing:
1 clove garlic
1/2 tsp kosher salt
1 cup mayonnaise
1/3 cup buttermilk
2 Tbs minced fresh flat-leaf parsley
2 Tbs minced fresh chives
1 scallion (white and green parts), thinly sliced
1 tsp white wine vinegar
freshly ground black pepper

1. put potatoes in a small saucepan with enough cold water to cover and season with salt. bring to a boil and then simmer, uncovered, until just tender, about 5 min. drain and put in a large bowl.

2. bring a med. pot of water to a boil and salt it generously. fill a med. bowl with ice water and salt it as well. add corn, beans, and broccoli to the boiling water and cool until crisp-tender, about 2 minutes. scoop out the vegetables and plunge them immediately into the ice water. drain and pat vegetables dry. add to bowl of potatoes along with tomatoes and cucumber.

3. toss salad with 1/2 cup of dressing.

4. when ready to serve, toss salad with greens and sprouts.

dressing directions:

1. smash the garlic clove, sprinkle with salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. scrape the paste into a small bowl, add remaining ingredients, and whisk well to make a creamy dressing. use immediately or refrigerate in a tightly sealed container for up to 3 days.

strawberry cake

this is from marthastewart.com we really liked it. it was a great way to use up some of those strawberries ella and i picked the other day.

Makes one 10-inch cake
6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved

Directions
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.

Cake can be stored at room temperature, loosely covered, up to 2 days.