Category: Side Dish

Posted on » by Dana & Nancy » Theme:

Fresh Corn Salad

Recipe courtesy of foodnetwork.com
Barefoot Contessa

Ingredients:
5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

Directions:
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Posted on » by Michael » Theme:

Marinated Zucchini Salad With Chipoltes

Zoe Zucchini
Marinated Zucchini Salad With Chipoltes
This is what I made with my giant Zucchini – I’ve ,made it before and, as it has been in the past, it was very good.

  • 2 medium zucchini
  • 1/2 tsp. salt
  • 5 Tbsp white vinegar
  • 1 clove garlic, minced
  • 1/4 tsp. oregano
  • 1/2 c. olive oil
  • 1 cup garbanzo beans, drained
  • 3 green onions, sliced
  • 1/2 cup sliced ripe olives
  • 1 ripe avocado, cut into 1/2″ cubes
  • 1 chipotle in adobo sauce, minced
  • 3 Tbsp grated Romano cheese or 1/2 cup freshly grated Parmesan cheese
  • 1 head Boston lettuce, cored, separated into leaves
  1. Cut zucchini in half lengthwise, and slice 1/4″ thick, crosswise. Place slices in bowl and toss with salt. Spread out on several thicknesses of paper towels to drain for 30 minutes. Pat dry
  2. Combine vinegar, garlic, and oregano. Gradually whisk in oil. Add zucchini, onions, beans, and olives.
  3. Refrigerate, covered, at least 30 min. and up to 4 hrs.
  4. Just before serving, add avocado, chipotle and cheese; toss to mix. Serve over bed of lettuce.
  5. Refrigerate several hours or overnight before serving.
Posted on » by Ashley » Theme:

Balsamic Zucchini

This is what I made with the Ivler Zucchini 🙂 This is simple, elegant, and delicious! The balsamic soaks into the zucchini just enough to really add a nice zing, and the cheese melts beautifully on top. The toasted pine nuts add a nice crunch, and really complete the dish. I’ll definitely be making this one again and again!

Balsamic Zucchini
Gourmet July 2004

4 lb medium zucchini, cut diagonally into 3/4-inch-thick slices
1/4 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup balsamic vinegar
1 1/2 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/3 cup pine nuts (1 oz), toasted and finely chopped

Preheat broiler.
Toss zucchini with oil, salt, and pepper in a large bowl. Arrange zucchini in 1 layer in 2 shallow baking pans (1 inch deep). Broil 1 pan of zucchini 3 to 5 inches from heat, without turning, until browned in spots and beginning to soften, 4 to 6 minutes. Drizzle 2 tablespoons vinegar over broiled zucchini and shake pan a few times, then continue to broil until most of vinegar is evaporated, about 2 minutes. Sprinkle 1/4 cup cheese over broiled zucchini and broil until cheese is melted, about 1 minute more. Cook remaining pan of zucchini in same manner. Cool to room temperature and serve sprinkled with pine nuts.

Cooks’ note:
Balsamic zucchini (without pine nuts) can be made 3 hours ahead and kept at room temperature or chilled, covered. Sprinkle with pine nuts just before serving.