Summer Veggie Goodness

A few nights ago, I made a dinner that just didn't quite deliver on the flavor I had anticipated. Feeling slightly defeated, I was inspired to try something new that would utilize the amazing produce we had gotten at the farmers market the previous weekend. I now give you...drumroll please...

Summer Zucchini, Corn & Red Pepper Salad!

This is an amazing side dish (we ate grilled sockeye salmon with it) or you could even make it your main dish.

The original recipe inspiration came from foodiecrush.com via Pinterest (original link: here). She recommends serving the squash and corn raw...I don't like to eat my vegetables that way :) so I lightly sauteed them to soften them up and give them a little more flavor.

Here is my version of the recipe.

2 squash (either 1 zucchini & 1 yellow squash OR I used a light green and a yellow zucchini squash, yum!), ends cut off
2 cobs of corn (shucked and with the corn kernels sliced off of the cob)
2 T olive oil (separated)
1 package of mixed greens or arugula
1/4 c very thinly sliced red bell pepper
1 oz of goat cheese (I bought this then forgot to use it...I can't wait to try this again WITH the goat cheese...if I remember :)

For the dressing:
1 T chopped fresh basil (do not use dried, it will not give you the flavor you want)
1/2 C olive oil
3 T fresh lemon juice
1 t dijon mustard
1 t minced garlic
- chop some additional fresh basil to use as a topping at the end (if you love fresh basil like I do, you'll want this for extra flavor!)

Steps:

1. get a vegetable peeler and peel your zucchini squash into thin ribbons strips
2. shuck your corn & cut the kernels off of the cob
3. heat 1 T of oil in a medium sized skillet, add a little freshly ground salt and pepper to the oil. once the oil is warm, add the zucchini ribbons and toss with the oil until they become slightly transulcent in color. Remove from heat, place in a bowl. I use salad tongs to gently turn/toss the ribbons. 
4. heat the additional 1 T of oil in the same skillet, add a little freshly ground salt and pepper to the oil. Add the corn and sautee about 5 minutes. Remove from heat, place in a separate bowl from the zucchini.
5. slice your red bell pepper, set aside
6. Make your Dressing (this makes too much dressing for these 2 servings, it is great to save and use later on a salad!)

Dressing - mix all ingredients together!

Making your salad:

- put your mixed greens on a plate

- then top with the zucchini ribbons

- next spoon corn on top of the ribbons

- place the red pepper slices on top of the corn

- finish by drizzle about 1 T of dressing on top of your salad

- then crumble goat cheese on your salad

- top with a few more pieces of chopped basil

Then VOILA! Enjoy your fresh summer salad masterpiece!!!

Potato Salad Perfection

I've never met a potato I don't like (potato chip, French fries and baked potatoes included)! I have however, met plenty of potato salads I don't like! They can be too mayonnais-y, too mustard-y, too yellow, you get the picture!

This potato salad recipe from Smitten Kitchen is fabulous! I've made it twice now and it will be my go-to recipe from here on out!

The recipe for Rosanne Cash's potato salad can be found here: link to original recipe.

Here are my recommendations to make this recipe a home run:

1) I definitely recommend making the potato salad a few hours before you need to serve it, so the dressing has time to season the potatoes properly! 

2) I'm always a fan of using fresh herbs but you can use dried dill in this recipe. Reduce the amount to about 1.5 tsp (or the amount you deem appropriate!) 

3) definitely use cornichons, it makes the flavor pop just a little bit more than classic dill pickles! What are cornichons? They're very baby size pickles that pack a much greater tart/vinegar flavor punch. You can get them in the pickle aisle - I've used brands from Fresh Market and Trader Joe's. 

4) I don't normally like raw celery but it is so delicious in this recipe; definitely do not skip it!