Does that picture just not scream summer? And if you’re looking to save some $$ so you can purchase some flip-flops or those cute shorts you’ve been eyeing (or whatever your current obsession may be) cook and eat seasonally! Corn is a bit expensive here in Korea, but right before I left, it was 4 for $1 in Austin (*sigh* it was 6 for $1 not too long before). So buy as much as you can when it’s practically free and freeze the rest for later. If you don’t know how to do so, Google it! 😉
Looking at these photos makes me miss my CSA box, not to mention actually cooking in my kitchen period. My time spent in a kitchen since I arrived in Korea = zero. Don’t get me wrong. The food here is A-MAZING! But for a gal who normally eats out only 1-3 times a week, I’m itching for some home-cooked meals. My dad, on the other hand, has a different agenda – feed his little girl something different for every meal…
I’m slowly resembling Jigglypuff and I don’t like it!
Anyway, in my last CSA box were these fun summer squash. I’d never had pattypan squash (a.k.a “flying saucer”) before, and despite the uniquely distinct appearance, the flavor did not deviate much from the zucchinis I’m used to. As for the corn, why are you so sweet? You are truly my weakness during this time of year. You…and ice cream.
Since I made pesto last time, I wanted to make something different with basil and good ol’ Martha Stewart came to the rescue – homemade basil oil. I was surprised by the ease of the instructions. I’m thinking cilantro and rosemary oil are possibilities for the future.
Roasted tomatoes = another weakness (yes, I have many). However, this time, I simply threw them into the pot along with the corn and zucchini for a no-fuss, one pot meal. At the very end, I tossed everything with a generous amount of basil oil and topped with cheese for that extra punch of flavor. I don’t think I’ve seen goat or feta cheese here in Korea..I am deprived, indeed.
- 1 cup basil
- 1/4 cup + 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 2 teaspoons minced garlic ~3 cloves
- 3 1/4 cups corn 4-5 ears
- 1/2 pound cherry tomatoes halved (1 1/2 cups)
- 3 cups diced zucchini
- 3/4 cup diced red onion
- 2 tablespoons white balsamic vinegar
- Goat cheese or feta cheese optional
- Avocado optional
- Bring pot of water to boil. Add basil; cook 10 seconds. Transfer to bowl of ice water, drain, and squeeze dry. Puree basil, 1/4 cup oil, and 1/2 teaspoon salt in blender until smooth.
- Heat 1 tablespoon of oil in a skillet over med-high heat. Add onion and garlic, and cook until fragrant and softened (about 30 seconds). Add corn, zucchini, and remaining salt. Cook, stirring frequently, until they start to caramelize slightly, about 8-10 minutes. If too much excess liquid develops, remove from skillet.
- Add tomatoes and vinegar; cook until tomatoes start to collapse, about 6-8 minutes.
- Drizzle basil oil on vegetables, and stir. Top with goat cheese or avocado if desired. Serve immediately.