Serves 6
(at least)***
Recipe
from Everyday Food Magazine
Adapted
and Husband-Tested in Alice’s Kitchen
After visiting the Orange County HomeGrown Farmers Market, I had a boatload of corn,
zucchini, and summer squash. Once we
leave the farmers market, we always finish up our shopping for the rest of my
ingredients at Lost River Market & Deli, our community-owned grocery store.
This recipe does require a bit of prepping, but it makes a HUGE salad,
perfect for a summer gathering. I also
discovered that you could use 4 cups of this salad, along with just a few other
ingredients to make Orzo-Veggie Fritters. So, since it was just my husband and little
old me to feed this Meatless Monday,
I made this delicious salad to nibble on for a few days and then later this week,
I’ll give the fritters a try. I’ll post
the fritter recipe if it passes the husband test! (Everyday Food Magazine also listed another alternative for the leftovers, Corn, Zucchini and Pasta Frittata,
but it’s so hot out, I didn’t want to turn on the oven, so fritters it will
be.) I pretty much stuck to the recipe,
but I already had some Alice’s A+ Salad
Dressing made
up. (See the recipe at the bottom) It has the same ingredients as what
are listed in this recipe with the exception of the jalapeno and lemon zest,
which I just added to it.
6 medium zucchini, diced (I used a mixture of zucchini and yellow
summer squash.)
Coarse salt and ground
pepper
1 pound orzo
4 Tablespoons extra-virgin
olive oil, divided
5 cups corn kernels (from
6 ears corn)
1 small red onion, chopped
1 jalapeno, seeded and
diced (I use rubber gloves when handling
hot peppers so that my fingers and eyes don’t burn.)
1 Tablespoon fresh lemon
zest
¼ cup fresh lemon juice
(from 3 lemons)
2 cloves of fresh garlic,
minced
1 cup fresh basil leaves,
torn or 5 cubes of frozen Dorot
Chopped Basil
4 ounces feta, crumbled (blue cheese or goat cheese would make good substitutes.)
Place zucchini in a
colander and toss with salt. Place colander in sink and let sit 20 minutes.
Meanwhile, in a large
pot of boiling salted water, cook orzo according to package instructions. Drain
and rinse under cold water to stop the cooking; transfer to a very large bowl.
In a large skillet, heat 1 Tablespoon
oil over medium. Add corn and cook, stirring occasionally, until just tender, 4
minutes. (If you are using the frozen
Dorot Chopped Basil instead of fresh basil, add the frozen cubes to the skillet
when you sauté the corn. They will melt
and blend right in.)
Add the corn to the pasta
along with the zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and
juice; season with salt and pepper.
Stir in basil and feta.
***To make Orzo-Veggie
Fritters, transfer 4 cups of this salad to an airtight container;
refrigerate for up to 2 days.
Alice’s
A+ Salad Dressing Ingredients:
1-2 fresh
lemons
1-2 cloves
fresh garlic, minced (optional)
Extra virgin
olive oil
Kosher salt
& freshly ground pepper, to taste
In a pint
mason jar, squeeze the juice from 1-2 lemons (about 1/4 cup juice). Add the
minced garlic, if using. Add about 3/4 cups extra virgin olive oil. Add salt
& freshly ground pepper to taste. (I use a "healthy pinch" of
both.) Screw on the lid. (I use those handy reusable plastic lids made just for
mason jars.) Shake the jar vigorously until all the ingredients are blended
well. Drizzle just enough of the dressing over the salad to gently coat the
leaves. This recipe usually makes enough for 3 large salads.) Store the jar on the counter for up to two
days.
Nutritional Info per Serving: 330 calories; 10 grams fat (3 grams saturated fat); 12 grams protein; 52 grams carbs; 5 grams fiber
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