A big part of what is so wonderful about summertime is just the abundance of it all. Abundant warmth, abundant light, abundant time (at least it feels that way!), and of course, abundant food. Between all the garden parties and celebrations, or just the mind-blowingly vibrant bounty of just-picked foods at markets, there’s just so much to see, do, and eat.
What’s more, summer foods really don’t need much to shine. They naturally go together with profoundly delicious results. Tomatoes and basil? Watermelon and mint? Nature proves again and again She is the best chef of us all through her timely pairings. The possibilities for masterful dishes are literally all around us, and can be kept totally simple and fully summertime-vibe-approved.
Summertime Zucchini Pasta
A quick, super-fresh way to enjoy summer’s vibrant bounty, full of skin-friendly vitamins and healthy fats.
Serves 4
2 ears organic corn, husks removed
¼ cup olive oil, divided
Sea salt
1 large clove garlic
1 tablespoon fresh lemon juice
½ teaspoon camu powder (optional)
½ cup (packed) parsley
3 tablespoons minced fresh mint
Pinch red pepper flakes
1 tablespoon capers
3 zucchini/summer squash, shaved into noodles
1 cup cooked cannellini beans
½ cup cherry tomatoes, halved
Set the oven to broil and move a baking rack on the second-to-top shelf. Place the corn on a baking sheet, and rub with 1 tablespoon olive oil and a sprinkle of salt. Roast for about 10 minutes, rotating every few minutes, until corn is golden. Remove from oven and let cool.
Once cool enough to handle, cut the kernels from the husks over a large bowl. Discard the husks.
In a food processor, combine 2 tablespoons of olive oil with the garlic, lemon juice, camu powder, parsley, mint, red pepper flakes, and ½ teaspoon sea salt. Blend into a sauce, then add the capers and pulse a few times to chop.
Warm the remaining 1 tablespoon olive oil a large sauté pan over medium heat. Add the zucchini, and sauté until bright green, about 2 minutes. Add the corn kernels, beans, and a couple spoonfuls of the green sauce, and sauté until all ingredients are warmed, and zucchini is tender, about 2-3 minutes longer. Remove from heat and toss in remaining sauce and cherry tomatoes. Serve warm or cold.
