This summer has flown by. I can’t believe that I am done interning and that I leave for school TOMORROW! I was always just excited for school, but as it looms closer, nerves are taking over. The past few nights I have been having dreams about various aspects of college or something relating to college. I started to use an App on my iPhone, iDreamer, to listen to the ocean so I can ignore my racing mind and actually fall asleep!
Throughout the summer, my dad and I occasionally go to a local farmers market on Sundays. There is not too many stands, but they do have my favorite pickles EVER, new pickles are what they are called because they only brine for a day or two. Don’t worry, they ship nationwide if you are pickle obsessed like me. 😉 Since I had my wisdom teeth out eating pickles provides a challenge so the jar lasted a few days rather than a few hours. My dad was proud.
Usually, I try and pick a new type of produce when I go. And heirloom tomatoes. Those rock my socks. These summer squash seemed to beautiful to pass up. The shade of green seemed to imply a milder taste than zucchini and their two-toned nature was too beautiful not to buy. Also, it wasn’t too out of the box of a vegetable and I knew I would love it. I made this in the afternoon, left it in the pan on the stove and then heated it up again when my parents got home from work. You could easily make this on a Sunday afternoon and leave it in the fridge for a quick meal during the week.
Start by sauteing half of the onions and garlic in olive oil until golden brown
For the corn, I used frozen corn kernels from Trader Joes but defrosted them first in the microwave. You can use The kernels off of fresh ears of corn. Add those of the pan and cook until semi-crispy, about 7 minutes. I like to get a nice “char” on the corn, but that is a personal preference. Then remove and place everything into a bowl on the side.
Saute the other half of the onions and garlic and then add in the sliced squash.
Cook until they get a nice golden brown color, but don’t over cook so they are squishy, about 10-15 minutes on a medium-high heat, stirring often.
Then add in the cooked corn
And lots of pesto!!!
Give it a stir and heat slightly to warm, or store in fridge and warm when you want to eat.
Lovin the yellow…
With love and cupcakes,
Recipe: Corn + Squash Pesto Succotash
serves 4 as a side dish
I love waking up on a Sunday morning and heading to a local farmers market to pick up some vegetables. I almost always try and pick something new to me that I wouldn’t get at a supermarket. These two colored squash were calling my name. I spotted them the week before and knew I had to go back and get them. I found their skin to be milder than zuchini and loved them lightly sauteed with garlic and onions and then topped in a homemade pesto sauce.
4 medium summer squash (zucchini or yellow squash would work too!), thinly sliced
3 garlic cloves, miced
3 1/3 cups corn kernels
1/4 – 1/2 cup pesto (I used my Oil Free Pesto)
1/2 medium onion, finely chopped
2 tbsp olive oil
Bulk it up with brown rice to make a full meal.
Heat 1 tbsp olive oil in pan. Saute half of the chop onions and garlic until golden brown. Add in the corn (defrosted if needed) and cook until slightly charred, about 5 minutes. Remove from pan and place in a bowl on the side. Heat 1 tbsp olive oil in the same pan. Saute the rest of the onions and garlic until golden brown. Then add in sliced squash and cooked until golden brown on medium-high heat. Then add in the corn and pesto. Cook until heated through. Serve on top of brown rice.