Corn and zucchini are our good summer friends. Is there room for one more idea?
I don’t pretend to run a gourmet kitchen, although at times, it might appear that way. Four out of seven nights this is how we eat. Simple, fresh, seasonal, flavorful, healthy, and happy. .
I’ll let you in on a little secret. Sometimes food blogs scare me. Truffles, foie gras are one kind of fright and then recipes with a list of ingredients mile long that I have never heard of are another. I love most of it. I love the diversity and the bravery and commitment level of such food bloggers. They order ingredients on line and take six hours to cook a meal. I want an invitation to such a dinner party. And, every now and again, I participate in my best foodie fashion. But, in reality, my biggest dreams are much more simple, yet much harder to accomplish.
My dreams envision a family or group of friends sitting at a table eating whole fresh food and enjoying life. Some foodie types dream of flying across the world to eat in that one special restaurant that will cost two weeks’ wages. I wouldn’t turn that down, but it’s not my dream. My dreams include you, my readers, your children and their children, and how you can connect your life to your local farmer and your community.
This now takes me to the recipe of the day, which is a loose recipe at best. It’s the last of the season’s fresh corn and yellow squash, flavor-boosted with banana peppers and caramelized red onion. Nothing fancy. Nothing special. But glorious just the same and grown not far from my kitchen table, by local farmers.
Yellow Zucchini is a very underestimated vegetable as is any type of zucchini. But, it so sweet and delicious and I urge you to do more with it than squash casserole. I purchased these from Gardner Grove at the Franklin Farmer’s Market last Tuesday afternoon. They are a marigold color and almost too pretty to eat.
Corn is an absolutely amazing food. Just a little bit of corn thrown into any dish, brings an extra texture, depth and sweetness to a dish. Cut off the cob and do not over cook.
My favorite way to compliment this dish is with grilled shrimp. Simply throw in your shrimp for the last three minutes of cooking. Superb.
- 2 yellow squash cut into 1 inch pieces on the diagonal
- 1 red onion, sliced
- 3 cups corn, sliced off the cob, (about 2-3 ears)
- 1 cup banana pepper, (1-2 peppers) cut into bite size pieces
- 1 tomato, seeded and chopped
- olive oil
- 3-4 sprigs thyme
- salt, pepper to season
- Option: smoked chili salt or add paprika
- Put onion in cold pan with olive oil. When slightly softened about two minutes, add peppers. Cook 3-4 minutes.
- Add squash and corn and corn until squash is golden brown. Season with salt and pepper. Sprinkle fresh thyme and tomato right before serving.