Wednesday, August 11, 2010

Summer Sweetness

Food is like fashion.  As Heidi would say “You're either in, or you're out.”  And right now, zucchini, tomatoes and corn are "in."  These are some of my most favorite summer veggies and the goods I have been getting from the greenmarket have been unreal! I am in denial about the rapidly approaching end of summer, and in an effort to savor all the sweet flavors of summer cooking, I created this dish.  This simple summer pasta, made with peak seasonal ingredients, is easy, fast, cheap, healthy and super yummy!   If you think I'm crazy for using corn in pasta. Try it.  I dare you.

What makes this “bite” better?
Seasonal ingredients are usually the highest quality, have the best flavor and are the most sustainable.  If it's in season, it probably didn't have to be flown across the country to get to your table.  Also, if you are eating what is in season, then you are guaranteeing a nice variety in your diet. Nutrient intake from a variety of foods ensures optimal health and eating what is “in” is the best way to make sure you are getting the most nutrients for your bite! Greenmarkets are not always convenient and sometimes when you are barreling through the grocery store, it's hard to remember what is “in” and what is “out.” A guide to the fruits and veggies of each season, like this one, can serve as a go to guide the next time you are stuck in the produce department.  Because no one wants be “out” of food style. 

What you need:
2 medium sized Zucchinis- cut into _ inch circles then quartered
3 medium sized Tomatoes- cut into a large dice
1 small white onion- sliced thin
2 ears of corn (cooked- I usually keep boiled or grilled summer corn on hand because you should cook it the day you buy it)
3 pieces of garlic- diced
Olive Oil

How to Make it Happen:
1. Drizzle olive oil into the bottom of a skillet
2. Sautee onion and garlic until they are translucent
3. Add the tomatoes to add moisture and deglaze if necessary
4. Add zucchini and cook until tender enough to poke with a fork
5. Add salt and pepper to taste and let simmer until tomatoes are of the desired texture (you can cook this dish quickly and the tomatoes will hold their shape or you can let it simmer for longer and they will break down to form more of a sauce)
6. Cut the corn off the cob and add
7. Toss with Pasta
8. Serve and Enjoy! 

No comments:

Post a Comment