Sauteed Sweet Corn and Zucchini (photo by Alice Henneman)
There’s only so much zucchini and sweet corn a person (at least most persons!) can eat at one time. This often leads to a few extra ears of corn or some zucchini residing in your refrigerator, nearing “the time to toss!”
Here’s a quick recipe that uses both of these foods. After you make it once, you’ll never need to refer to it again … it’s that easy!
I’m leaving town for a few days and didn’t want any of the foods I’ve been receiving from my farmer, Pekerek’s Produce, to go to waste. I described in more detail how to make a chopped salad in an earlier post. Basically, you chop up some veggies into about the same size pieces, unless they’re already small like sweet corn kernels or peas; then toss with your favorite salad dressing. I decided to see if this might be the solution for using most of my remaining vegetables. My husband gave it a thumbs up … it was definitely a tasty solution!
Guess the number and kind of vegetables that went into my salad ….
Posted in Fresh, Local Foods, recipes
Tagged Community supported agriculture, corn, cucumber, farmers market, green pepper, healthy cooking, kohlrabi, onion, recipe, sweet corn, tomatoes, zucchini