This salad recipe is great side dish for any BBQ. 

3 ripe Avocados

1 Lemon

Tabasco to taste

Extra-virgin olive oil, for drizzling

2 small plum tomatoes, seeded and chopped

2 scallions, chopped

1 small can of sweet corn

1 small bunch of cilantro, finely chopped

6 chives, chopped

Coarse salt and pepper to taste

Cut around the pit of each avocado. Twist the avocados and separate them. Remove the pit. Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil. Combine the tomatoes, scallions, corn chives, cilantro and season with salt and pepper. Fill the avocados with tomato mixture and serve.

This week I was home during the day and I really enjoyed watching the Food Network.  This recipe is on my list to try.  Thanks to Rachael Ray!

2 1/2 pounds small potatoes, baby Yukon gold or red skinned potatoes

3 tablespoons, sliced jalapenos, hot pepper rings, hot cherry peppers, your choice

1 small red bell pepper, seeded and chopped

4 scallions, chopped

A splash hot pepper juice

3 tablespoons cider or wine vinegar

1/4 cup extra-virgin olive oil

Salt and pepper

Chunk up the potatoes, cutting them into large bite-size pieces and place them in a pot of water. Boil until tender, drain and return back to hot pot to dry them out. Add hot peppers, bell peppers and scallions to potatoes, then dress with a splash of hot pepper juice and vinegar. Toss to combine, then drizzle with extra-virgin olive oil to coat the salad evenly and season with salt and pepper.