Seared Summer Squash Topped with Fresh Corn Salad

Inspired by the CSA box that David of Cooking Chat received last week - in conjunction with the podcast we recorded ahead of the Wine Pairing Weekend event on Saturday, August 13th - I made this dish to highlight his shares of summer squash, fresh corn, and cherry tomatoes.

With summer produce, it's so fresh that I try not do too much to it. In this case, I seared thick slices of summer squash - zucchini in my case, from one of my CSA farms - and topped it with a fresh salad made with raw corn kernels, ripe cherry tomatoes, and sea beans which add a beautiful burst of salinity.

It took an incredible amount of restraint to not just eat all the cherry tomatoes. I love popping them like candy. Truth be told: a fair amount went straight into my mouth while I made this recipe!

Ingredients serves 4

Seared Squash

2 large zucchini or squash sliced into thick coins
salt and pepper
olive oil
Also needed: griddle or skillet

Corn Salad

1-1/2 cups fresh corn kernels
1 cup diced cherry tomatoes
2 Tablespoons chopped sea beans (you can substitute fresh green beans and a sprinkling of sea salt) plus more for garnish
olive oil
vinegar
salt and pepper, as needed

Procedure

Corn Salad

Place all ingredients into a mixing bowl. Toss to combine and set aside.

Seared Squash

Heat olive oil to a shimmer on a griddle or skillet. Place slices in a single layer on the pan. Cook until you get a nice sear. Flip and sear again. You don't want to cook these too much that they get soft and mushy. You just want enough of the cut sides to have color.

Place seared squash slices on a serving platter. Top with corn salad. Serve immediately.

Comments

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a Crni Rižoto (black risotto) on its menu. Crni Rižoto is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page . We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Culinary Adventures with Camilla

Search This Blog