cornzucchinisalad

Okay, I know I have a tendency to push the envelope a little with all my various bacon concoctions, so here is a really really really healthy antidote: a lickety-split fast warm salad of all fresh summer ingredients. This is one that you can make start to finish in the time that your significant other is cooking the main course on the grill (we had chicken that my Southern husband grilled, and that I sliced and topped with a quick honey mustard sauce).

But before I get into this quick little recipe, can we just pause for a second on the lovely little green bowl it is in? (Proud Mother Alert): my smart, beautiful, talented, black-belt wearing, honor-student of a daughter MADE that bowl in her ceramics class. Yes she did, and she brought it home to me, and usually it is sitting right here on my desk where I can admire it, but yesterday night it just seemed perfect to hold the little summer salad I had just made.

Did I mention that she is beautiful? My girl.

Anyway, here is a quick and delicious little summer side dish…also beautiful! Happy summer.

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Corn and Zucchini Salad

Yield: 4 servings

Ingredients

1 zucchini, cut in half length-wise and sliced into quarters cross-wise
4 ears of corn, husked and kernels sliced off
1 tablespoon olive oil
1 clove chopped garlic
Salt and fresh ground pepper
3/4 cup chopped fresh basil

Directions

1. Heat oil in skillet over medium high heat. Add zucchini and garlic and saute, stirring constantly, until zucchini is crisp-tender, about 2 minutes.
2. Add corn and cook 2-3 minutes more. Season to taste with salt and pepper.
3. Remove from heat. Stir in basil.

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Article printed from Framed Cooks: http://www.framedcooks.com