Zippy Corn & Zucchini Salad

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My parents are off on a surprise trip to California, leaving me the benefactor of some fine vegetables. I scored big time: mixed greens, scallions, three ears of corn, four tomatoes, a hefty bag of green beans, and a lone zucchini. Since I’m all by my lonesome this eve it just made sense to eat the zucchini (and it was also on its last leg). Mom gave me a great recipe from Rachel Ray for inspiration.. or help.

1 tbs. olive oil

1 ear of corn

1 small zucchini

2 small tomatoes

1 scallion white

1/2 tsp. red pepper flakes

1/4 c. of fresh parsley, loosely packed

1 c. spring greens/arugula/spinach

1 tbs. butter

S&P

Parmesan

Optional: Squeeze of lemon and 1/2 tsp. zest

This recipe takes more time to prep than to cook. At least in my case, I’m a very slow, methodical chopper. Heat the olive oil in a large skillet while you prep, I set the heat to medium/high – your stove may not need to be as hot.

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Begin by slicing the kernels off the cob. Be careful here, watch your fingertips!

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Core the zucchini by slicing it in half lengthwise and cutting out the middle. It will look like a cute zucchini canoe. Cut each half into six rods and cube.

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I used two small tomatoes that I got from my mom, but you could use grape tomatoes and leave them whole. Core and dice the tomatoes. Slice the white of a scallion, save the green for another meal.

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Now we get cookin’! Add the corn to the skillet and sauté for 3 to 5 minutes, or until lightly browned.

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Add the zucchini, sliced scallion white, and red pepper flakes to the skillet. Season with kosher salt and a little pepper (beware of pepper here, the red pepper flakes already add a kick). Cook until softened, about 3 to 5 minutes.

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Add 1 tbs of unsalted butter to the mix, stirring it in. Rachel Ray says stir until its creamy, but I don’t think that is the proper adjective. There is no cream to this mixture IMO. I let the butter stew for a couple minutes before removing the skillet from the heat.

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Toss the salad with the diced tomatoes and a 1/4 cup of chopped parsley. Almost any herb will do here but I always have fresh parsley on hand, the same cannot be said for basil or tarragon. I added a nice squeeze of lemon juice and a little zest here.

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Pour over a small amount of greens, about 1 c., and top with shredded parmesan.

*I couldn’t help using my new wooden bowl for this meal!

The corn and zucchini are the stars here. In fact, skip the greens, grab a paddle, and just shovel the salad into your mouth.

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A perfect, healthy, irresistible meal for one. 🙂

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Tomato Tart

It’s such a dreary day outside – rainy and freezing. I wanted to make something for dinner that made me feel all warm inside, but I couldn’t decide between soup or macaroni and cheese. So while I debated, I made a quick appetizer. This tart is gorgeous; the perfect dish to bring a little beauty to a somber day.

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I, of course, forgot to purchase puff pastry as the recipe calls for so I had to get a little crafty. Instead of a flaky puff pastry crust, I made a French tart crust. Which sounds amazing, but upon puff pastry research I found the recipes to be very, very different. Did you know amazing homemade puff pastry takes days to make? That’s why you buy it. To make matters worse, I do not own a tart pan. This stunner was made with a pie plate.

1 sheet of store bought puff pastry, or a random mod – but really, use puff pastry

2 roma tomatoes, sliced thin – any medium tomatoes will work!

Kosher salt

1 1/2 tsp. dijon mustard (with chardonnay – love this stuff)

1/4 tsp. ground pepper

1/4 tsp. rosemary

1/4 tsp. thyme

Squeeze of lemon juice and a few zests

1 tbs. olive oil

Parmesan cheese

Preheat to 450 and move a rack to the bottom of the oven.

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Slice the tomatoes up thin, imperfection is acceptable here. Spread them out in a single layer on paper towel to soak up the juices. Pat the tops with a paper towel, too. Sprinkle the slices with kosher salt.

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Pull out your shell, roll it to 1/4 inch thickness (at most!), and press into your pan. Now if you have a tart pan, this will be a seamless process. If you have a pie pan, you will have to refrain from pressing the dough all the way up the side, just under an inch of height. Spread mustard over crust and poke with holes.

Note: My crust looks ridiculous, but don’t hate. It did its job well – transporting tomatoes into my mouth. Your puff pastry will look gorgeous in comparison.

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Place the tomatoes in the shell in a swirl formation. Start from the outside and work your way in, overlapping the slices, and using the smallest tomatoes for the center.

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Sprinkle the tart with the rosemary, pepper, and dried thyme. Squeeze a little lemon juice over top and zest a few zests over top.

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Drizzle the tart with olive oil, you can eyeball this – just don’t overdo it!

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Grate some parm over the whole tart and pop in the oven for 25 minutes.

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Viola! I ate a very large piece.

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By the way, Amanda came over and we made macaroni and cheese together!

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Yum. 🙂