Roasted Vegetable Pasta (Photo by Alice Henneman)
While I enjoy cooking, I like lingering over a meal of good-tasting food even more! When I received, my latest CSA box from Pekarek’s Produce, I was originally going to create some type of roasted tomato sauce with the cherry tomatoes. Roasting adds an extra layer of flavor to foods.
Then, I thought again … and decided why not roast the zucchini and yellow pepper also. And, only have to cook once to enjoy all of these foods.
And that’s what I did … it was so easy and so delicious! Here are the directions …
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