SWEET CORN, ZUCCHINI, AND TOMATOES WITH BULGUR
Grain salads are ready in a flash and substantial without weighing you down-a perfect choice for lunch. This colorful tumble of tomatoes, corn, and squash invites improvisation: Swap red quinoa or brown basmati rice (cooked and cooled) for the bulgur, and fold in anything delicate and leafy in place of the arugula and radish sprouts.
Provided by Sarah Copeland
Categories Food & Cooking Salad Recipes
Time 35m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Combine bulgur, 1 1/2 cups water, 1/4 teaspoon salt, and a drizzle of oil in a small saucepan. Bring to a simmer, then reduce heat to low. Cover and cook until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork and transfer to a large bowl.
- Meanwhile, heat oil in a large skillet over medium-high. Add scallions and cook, stirring, until fragrant, about 2 minutes. Add garlic and zucchini; season with salt and cook, stirring occasionally, until golden and softened, 6 to 8 minutes. Add butter and corn and cook, stirring, until corn is crisp-tender, 2 to 3 minutes.
- Add tomatoes and cook until they just begin to release juices, 1 to 2 minutes. Season to taste. Add zucchini mixture to bulgur and toss. Fold in arugula and sprouts. Shave cheese over salad and serve.
PASTA WITH CORN, ZUCCHINI AND TOMATOES
The two things I love most about this dish of summer vegetables and pasta are the crunch of the corn against the tenderness of the pasta and the fact that I cannot seem to settle on a combination of flavorings that I think is best. Chile powder, a little bit of cayenne, perhaps some cilantro are all excellent choices. But with pasta this seems too heretical even for a culinary atheist like me, so I usually go in a tamer direction: a suspicion of garlic with some fresh tarragon or basil. It is flexible not only in its flavorings but in its ingredients. You can use onions, garlic or shallots, singly or in combination; add string beans (or even fresh limas) to the mix; substitute eggplant for the zucchini. Think of it as a delicious mélange of whatever is on hand.
Provided by Mark Bittman
Categories easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.
- Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
- While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 16 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 8 grams, TransFat 0 grams
FRESH CORN AND ZUCCHINI SAUTE
This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Provided by Sara B.
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g
ZUCCHINI, TOMATO AND BULGUR SALAD
Provided by Molly O'Neill
Categories easy, quick, salads and dressings, main course, side dish
Time 30m
Yield Four main-course or eight side-dish servings
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon of olive oil in a medium saucepan over medium-low heat. Add the bulgur and cook, stirring constantly, until toasted, about 5 minutes. Place in a large bowl. Salt the water, bring to a boil and pour it over the bulgur. Let soak until tender but firm, about 10 to 12 minutes. Drain through a fine sieve and place in a bowl.
- Meanwhile, blanch the zucchinis in salted boiling water for 1 minute. Drain and refresh under cold running water. Drain again. Toss the bulgur with the zucchinis, tomatoes, onion, lemon juice, salt, pepper and parsley. Serve at room temperature.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 5 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 1060 milligrams, Sugar 6 grams
ZUCCHINI, CORN, AND TOMATO COMBO
nice side dish with burgers or a steak...you really can add any veg..or drained can of black beans also in this recipe.....
Provided by andypandy
Categories Corn
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook and stir onion and garlic and bell pepper in the bacon fat until tender.
- Stir in all remaining ingredients.
- Heat until boiling.
- Simmer until vegies are tender about 10 minutes.
- When chopping the peppers, tomatoes, and zucchini, try to keep them all in nice big bite size fork pick up pieces-- Can really make the same chopping smaller and serving raw as a salsa with a using fresh lime juice.
Nutrition Facts : Calories 112, Fat 1.4, SaturatedFat 0.2, Sodium 220.8, Carbohydrate 24.7, Fiber 4.7, Sugar 8.4, Protein 4.8
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