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Meal 1

Corn and Zucchini Salad with Feta

YIELD8 servings


  • 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)


  • 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.

Roasted Zucchini and Tomatoes

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


  • 4 medium zucchini, quartered lengthwise and sliced

  • 2 cups baby tomatoes

  • 1 – 1 1/2 Tbsp olive oil

  • 1 Tbsp balsamic