PATTY PAN SQUASH
Lots of patty pan squash this week, so I made up this salad of roasted patty pan, roasted peppers, red onion, grape tomatoes, cucumber and a little curly kale.
For the roasted veggies, I rubbed them in a bit of extra virgin olive oil, spread them on a pan and sprinkled with salt and smoked paprika (what an amazing aroma!). When everything was finished and cooled, I mixed them with a tiny bit more extra virgin olive oil, freshly squeezed lemon, salt and hot paprika. This is the result.
CORN ON THE COB
We also enjoyed some delicious corn and fresh tomatoes with basil. I posted the tomato earlier this week. I discovered a neat trick with the corn. My microwave died, and Meijer’s was out of the wonderful Chipotle Just Mayo from Hampton Creek, so I used Hampton’s Mayo and mixed in some of the amazing chipotle peppers dry seasoning I picked up. Then I cut the two ends off each piece of corn (in the husks) up to where the corn starts. I put those in a hot oven, about 550 degrees. When the husks were pretty well charred, the corn was done.
I pulled it out (used potholders for that as much as I could) and pulled off the husks with the silks. When the corn was still hot but cool enough for me to handle, I spread the chipotle mayo on it, and…well, oh my. It was really good!