Cherry Tomato Corn Salad

Recipe from Taste of Home Test Kitchen via AllRecipes.com

Ingredients:

1/4 cup minced fresh basil

3 tablespoons olive oil

2 teaspoons lime juice

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups frozen corn, thawed

2 cups cherry tomatoes, halved
1 cup chopped seeded peeled cucumber

Directions:

In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing and toss to coat. Refrigerate until serving

Parmesan Crisps

Recipe Courtesy Giada De Laurentiis 

Food Network: Everyday Italian

Episode: Weekend Lunch

Ingredients
1/2 cup grated Parmesan

Directions
Preheat oven to 400 degrees F.
Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
Bake for 3 to 5 minutes or until golden and crisp. Cool.