Zucchini, Corn, and Tomato Skillet Sauté

Gather late summer's best produce and create this skillet sauté that will leave you craving for more!

Zucchini, Corn, and Tomato Skillet Sauté

I have the perfect side dish that will be on the table in 30 minutes.  All you have to do is pick a protein to go with it and you have a well rounded meal.  Chicken, beef, pork, or fish will all work well with this side dish.

Use summer fresh corn on the cob, the abundance of zucchini which is available right now, and summer ripe tomatoes which are at their peak.  These will make the dish more flavorful when using the freshest in-season produce.  Add some aromatics like red onion and garlic and sauté them all together.  We finish with some fresh basil and voila, the dish is ready.  

Enjoy!

What Ingredients do I need?

• butter

• red onion

• garlic

• zucchini

• corn on the cob

• grape tomatoes

• basil

Substitutions and Variations

• Vegetables:  add mushrooms, yellow squash, green beans

• Herbs: choose thyme, rosemary or oregano 

Kitchen Tips and Notes

• Use a large skillet such as this one

• Butter provide a flavor for the dish but you can use olive oil or a neutral oil if you wish

• Great side dish for any protein (pork, beef, chicken, fish)

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Zucchini, Corn, and Tomato Skillet Sauté

serves 4

3 Tablespoons butter
1/2 red onion, chopped
1 Garlic clove, minced
1 zucchini, halved and sliced in to moon shapes
3 ears corn, kernels removed
1 1/2 cups halved grape tomatoes
1/4 cup basil, chopped
salt & pepper

In a large skillet over medium-high heat, melt 2 tablespoons of butter.  Add onion and garlic and cook until the onion softens about 3 minutes.  Add zucchini and cook, stirring occasionally for 5 minutes.  Add in the corn and the extra tablespoon of butter and cook for 3 minutes.  Add in the tomatoes and cook until they begin to soften and burst about 3-4 minutes.  Remove from heat and stir in basil and season with salt and pepper to taste.

Remove to a bowl or platter and garnish with a little extra basil on the top.  Serve.

Fig Week: Fig and Goat Cheese Salad

This fresh fig and goat cheese salad is a wonderful mix of textures and flavors.  The perfect early fall salad!

Fig and Goat Cheese Salad

The last installment of my Fig Week recipes ends with a simple salad that is a mixture of textures and flavors.  Fresh figs, creamy goat cheese, crunchy walnuts, sit on a bed of green leaf lettuce.  The combination can't be beat. You have sweet and savory flavors that all pack a punch.  Top it with a simple balsamic vinaigrette and you have a wonderful salad perfect for the transitional season to fall.  

It only takes minutes to throw together this salad but the payoff is immense in flavor.  It would be great for a light lunch or as a side dish to grilled steak or chicken.  We had this for lunch the other day with some crusty bread for lunch with a crisp glass of sauvignon blanc eating alfresco and enjoying the afternoon.  Such a wonderful meal.  Hurry to the store while the figs are in season (it's a short season) and grab some to make this excellent salad.

Enjoy! 

What Ingredients do I need?

• Green Leaf Lettuce 

• Fresh Figs - In season now.  Find them in stores or at a farmer's market

• Goat Cheese 

• Walnuts 

• Creamy Balsamic Dressing- I used Brianna's brand

Substitutions and Variations

• Cheese: Try a flavored goat cheese or switch to feta cheese 

• Greens: switch to red leaf lettuce or try arugula 

• Nuts:  Try pecans or pistachios 

Kitchen Tips and Notes

• Make as much or as little as you need by adjusting the ingredients accordingly. 

• I love Brianna's Creamy Balsamic Dressing.  It has great flavor without all the bad stuff, plus its non-dairy, gluten and soy free.

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Fig and Goat Cheese Salad

1 head of green leaf lettuce, chopped
6-8 figs, stems cut off and quartered
1/3 cup walnuts
2 oz goat cheese, crumbled
Creamy Balsamic Dressing

In a large bowl or platter add the lettuce and top with the figs, walnuts, and goat cheese.  Drizzle with balsamic dressing and serve.

 

Fig Week: Fig Flatbread

Try this sweet and savory flatbread that has an unexpected topping of fresh figs, crumbled goat cheese, arugula, and a drizzle of heavenly balsamic glaze.  Not your ordinary thin-crust pizza!

Fig Flatbread

If you aren't lucky enough to have a fig tree in your yard (or a generous neighbor) make sure to go to the farmer's market and grab a few pounds of ripe figs and make this wonderful Fig Flatbread.  

Store-bought flatbread topped with sweet figs and crumbled goat cheese  make an extraordinary thin-crust pizza.  A drizzle of tangy balsamic glaze and a handful of peppery arugula give this a beautiful and flavorful finishing touch.  

This is one of the easiest pizzas to make and the taste is phenomenal!  I use some of the figs and bake them on the flatbread with some of the cheese and they turn out roasted and jammy.  Then I add the remaining fresh figs on top along with more goat cheese, arugula and get a fresh salad like pizza.  Soooo good!

Enjoy!

What Ingredients do I need?

• Flatbread - store bought is great - see kitchen tips and notes for my favorite choices

• Fresh figs

• Goat Cheese

• Arugula

• Balsamic Glaze - see kitchen tips and notes for my favorite choices

Substitutions and Variations

• Add spinach instead of arugula

• Buy store bought pizza dough and roll out really thin instead of purchasing flatbreads

• Try feta instead of goat cheese

Kitchen Tips and Notes

• Flatbreads:  use store-bought naan or flatbread.  Stonefire and Brooklyn Bred are both great brands

• Balsamic glaze - this is balsamic vinegar that has been reduced which gives it a condescended flavor and thickness. Brands - Colavita, Trader Joes, Roland Foods Glaze of Modena

• Make individual flatbread for each person or make 1 or 2 large flatbreads

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Fig Flatbread

1 pkg store-bought Flatbread (individual size or large size)
6 figs, thinly sliced crosswise
8 oz goat cheese, crumbled
1 cup (large handful) arugula
1/4 cup balsamic glaze


Preheat the oven to 450 degrees. Take the store-bought flatbreads and place them on a baking sheet. Top the flatbread with 1/3 of the fig slices and the cheese. Bake about 10 minutes until the crust is slightly browned. Remove from the oven.

Top the flatbread with the remaining figs, arugula, and cheese. Drizzle with the balsamic glaze. Serve.