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7/16/2012 1 Comment Grilled Zucchini & Corn Salad One of my favorite things about Wisconsin summers is enjoying fresh zucchini. A good friend is keeping us supplied since I didn't get any planted this year. For a party I was hosting I just knew there had to be some of this amazing veggie so I turned to my grill and some other local veggies available at Growing Power! FOR THE GRILL:
4 ears corn, shucked and soaked in sugar water overnight or longer (I fill a container with water and sprinkle some sugar in and cover and set in the fridge for a couple days) 1 large zucchini, ends cut off and sliced the long way into 4-8 pieces depending on the thickness 1 large bell pepper, any color 1 serrano chili pepper Grill the above veggies on medium heat until you see grill marks or blistered skin on the peppers. I go for low fat so I grilled all naked. For a richer salad, you can coat all the veggies in olive oil. Allow all veggies to cool. Cut corn off cobs, chop zucchini into 1/4" wide triangles and dice peppers. Toss with drssing below. FOR THE DRESSING: 2 Tablespoons Olive Oil 2 Tablespoons Cider Vinegar 1 Teaspoon Ground Cumin Whisk the above together. Season with salt and pepper (I prefer celrey salt) here. FINISH WITH: 1/2 Cup Chopped Onion (Red or whatever you have on hand, I used a nice local cippolini) 1/4 Cup Crumbled Feta Cheese 1/2 Cup Chopped Fresh Cilantro Mix veggies with the dressing along with the feta, onions and cilantro. Save a little cilantro to put on top for garnish.
1 Comment
Kind friends keep bringing us zucchini from the garden. I'm so grateful since I planted late and didn't get any in this year and it's one of my favorite veggies! I was looking for some new dishes to try out and came across one from Vegetarian Times that sounded easy enough for a weeknight dinner. I didn't have exactly everything on hand so I improvised with some of that Clock Shadow Creamery Quark I picked up on a recently.
8 oz dry pasta (2 cups) I used a long twisted noodle called Strozzapreti 4 small zucchini, julienned (4 cups) 2 cloves garlic, minced 1/4 cup quark 1/2 torn fresh basil (with this hot weather my basil was looking sad so I used half fresh and half dried and still turned out great) Cook pasta in large pot of boiling salted water according to package directions; add zucchini to pasta water 1 minute before end of cooking time. Meanwhile, whisk together garlic and ricotta in large bowl. Drain zucchini and pasta, and add to ricotta mixture. Stir in basil, and season with salt and pepper. |
Jen's Kitchen...is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens". 
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