Recipes

Meal 1

Corn and Zucchini Salad with Feta

YIELD8 servings

INGREDIENTS

• 4 ears of corn, husked

• Kosher salt

• 4 small zucchini (about 1 1/2 pounds), thinly sliced lengthwise on a mandoline

• 8-10 zucchini blossoms, torn into large pieces (optional)

• 1/4 cup coarsely chopped fresh basil

• 1/4 cup coarsely chopped fresh flat-leaf parsley

• 1/3 cup olive oil

• 1/4 cup white wine vinegar

• 1/2 teaspoon crushed red pepper flakes

• Freshly ground black pepper

• 4 ounces feta, crumbled (about 1 cup)

PREPARATION

• Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.

• Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms (if using), basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.

Do ahead: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.

https://www.epicurious.com/recipes/food/views/corn-and-zucchini-salad-with-feta-51242120

Roasted Zucchini and Tomatoes

This is such an easy summer side dish! Below is my basic method. See the notes for lots of variations!

INGREDIENTS

• 4 medium zucchini, quartered lengthwise and sliced

• 2 cups baby tomatoes

• 1 – 1 1/2 Tbsp olive oil

• 1 Tbsp balsamic