Independence Day Recipe: Summer Corn Salad


  • 4 cups fresh or frozen corn
  • 1 cup cherry tomatoes, halved
  • 1/3 cup crumbled feta
  • 1/4 cup red onion, finely chopped
  • 1/4 c basil, thinly chopped
  • 3 tbsp olive oil
  • 1 small lemon, juiced
  • sea salt and fresh ground pepper


  1. Toss ingredients in a large bowl, season with salt and pepper to taste. Best served chilled.

Prep Time: 15 min
Yields: 6 servings


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Independence Day Recipe: Potato Salad!


  • 2 lbs Yukon gold potatoes, cut into bite-sized pieces
  • 1/2 cup roughly chopped green onions
  • 3 stocks, chopped celery
  • 4 eggs (hard boiled)
  • 1 cup creamy mayonnaise
  • salt & pepper (to taste)
  • handful of dill, chopped (optional)

To replace Mayonnaise

Bacon Ranch Potato Salad: 16 oz sour cream or Greek yogurt mixed with 1 packet ranch seasoning, 1 1/4 cups bacon, 1 1/2 cups shredded cheddar cheese and 1/2 cup chopped red onion

Olive Oil & Herb Dressing: Blend the following in a small food processor – 1/4 cup olive oil, 2 tsp Dijon mustard, 2 tbsp fresh lemon juice, 1/4 cup reserved cooking water mixed, 1/3 cup lightly packed, roughly chopped fresh parsley and 2 cloves, roughly chopped garlic. Drizzle over potatoes and let rest for 10 minutes, gently tossing every few minutes.


  1. Boil eggs
    1. Cover the eggs in a saucepan with water
    2. Heat the pot on high heat and bring the water to a full rolling boil, turn off the heat
    3. Keep the pan on the hot burner, cover, and let sit for 10-12 minutes
    4. Strain the water from the pan and run cold water over the eggs to cool them quickly and stop them from cooking further.
  2. Cover chopped potatoes by 1 inch with cold water. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
  3. Once potatoes are done cooking, put them in a bowl to cool in the refrigerator for 2 hours. While potatoes are cooling, chop green onions, celery, hard boiled eggs and dill.
  4. Once the potatoes are cooled, mix all ingredients. Cover and refrigerate until you’re ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

Prep Time: 20 min    Cook Time: 30 min    Cool Time: 2 hr
Yields: 6 side servings


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National Barbecue Month Recipe: Simple BBQ Ribs

National Barbecue Month may be the best national month we have on record, and we don’t need to be told twice to go out and enjoy a delicious stack of ribs.

Country-style ribs that are cut from the loin are one of the most delicious things to which you’ll ever treat your taste buds. Need a recipe to prepare yours? These ribs are seasoned, boiled, then baked with your favorite barbeque sauce. If your mouth is watering right about now, get the ingredients and release your inner Bobby Flay!

Prep Time: 2 hours

Servings: 4 servings

Calories: 441 (per serving)


  • 1 cup barbeque sauce
  • 1 tablespoon garlic powder
  • 1 teaspoon ground black pepper
  • 2 tablespoons salt
  • 2 1/2 pounds country style pork ribs 


  1. Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper, and salt. Bring water to a boil and cook the ribs until tender.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Remove ribs from pot, and place them in a 9×13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

We at Stromsoe Insurance Agency really want you to enjoy cooking these delicious ribs and hope they taste as good as your best expectation! National Barbecue Month lasts an entire 30 days, so be sure to use your BBQ sauce as often as you can and try many kinds of BBQ recipes to fill every delight your heart desires. And don’t forget that for all of your insurance needs throughout California, you can contact Stromsoe Insurance Agency