My Dear Friend Lisa has been dubbed the Vegetable Contessa over at Mamavation and as a salute to her new title I offer these tasty recipes. They sound really yummy to me but I must admit I haven't tried them yet. I wish I had kept the links but this time I didn't. I hope you enjoy. If you try them let me know how you like them and I will update the post when we make them.
Zucchini and Corn Salad
Recipe by: Susan Voisin
The fresh herbs really give the salad its pizzazz, so try to find some if you don’t grow your own.
2 cups fresh or frozen corn kernels
1 small sweet onion, such as Vidalia (about 1/2 cup finely chopped)
1 pound zucchini (about 2 cups chopped)
1/2 medium red or green bell pepper (about 1/2 cup chopped), cut into bite-sized pieces
1 tomato, seeded and chopped
1-2 tbsp fresh basil, chopped
1-2 tsp. fresh oregano, chopped
1 clove garlic, minced or pressed
1/3 cup water
2/3 cup seasoned rice vinegar
1/2 tsp. black pepper
If the corn is frozen, put it into a colander and rinse thoroughly with cool water to begin defrosting. Drain well, and place the corn into a 2-quart or larger bowl. Add the other vegetables and the basil and oregano and mix well.
In a measuring cup or jar, combine the garlic, water, seasoned rice vinegar, and black pepper. Pour the dressing over the vegetables and stir to coat well. Refrigerate, covered, for 1 hour or up to 2 days. The zucchini will release moisture as the salad marinates. Lift out salad with a slotted spoon to serve.
Zucchini Rice Bowl
Makes 1 very large bowl or 2 smaller bowls
• 1/2 T. canola oil
• 1/2 medium red onion, diced
• 1 large zucchini, cut into 1/4 inch rounds
• 1/2 cup frozen peas, thawed
• 1/3 cup shelled edamame, cooked
• 1/2 cup brown rice
• 1/2 T. low sodium soy sauce (or tamari / Bragg’s liquid amino acids)
• sea salt, ground pepper
Saute the onion and zucchini in the canola oil on medium-high heat until they are soft and bit brown. Turn the heat to low and add the peas, edamame, brown rice, and soy sauce. Stir the mixture together until everything is evenly distributed, sprinkle with salt/pepper to taste and serve.