Corn, Zucchini, Green Chilies and Lime Salad

A couple weeks ago, Tom made his delicous chicken tacos (recipe to come at a future date!) and put me in charge of a side dish. I found this recipe via pinterest and it looked good so we went for it!

And boy was it good! The flavor was such a fantastic mix with the sweet summer corn, lime, garlic, cilantro... It definitely has a kick to it though so beware of how much of the jalapeno you put in :)

Corn, Zucchini, Green Chili and Lime Salad

Recipe adapted from gluten-free goddess recipes

Serves 6 

2 tablespoons olive oil

4 smallish zucchini squash, sliced into half moons

3 ears of fresh corn, kernels sliced off

3 ripe plum tomatoes, seeded, diced

1/2 cup roasted mild green chile, chopped

4 oz. chopped jalapenos

4-5 cloves fresh peeled garlic, chopped

Sea salt, to taste 

Lemon pepper, to taste 

2-3 good pinches of ground cumin

A drizzle of raw agave sweetener

Juice from 1 fresh large lime (more juice or water, if needed)

3 tablespoons chopped fresh cilantro

Lim wedges for serving

Prepare all ingredients (chop, slice, etc). Do it now, because it all comes together fast and you need to be ready!

Heat the olive oil in a large skillet and saute the squash for three to four minutes, until it starts to turn a bit golden. 

Add the corn, tomatoes, green chile, jalapenos, garlic, sea salt, lemon pepper, cumin, a drizzle of raw agave, and lime juice; stir to combine.

Cover and cook for about 15 minutes, until the veggies are tender-crisp. Add more liquid if needed.

To serve, stir in the fresh cilantro. Top with lime wedges. 

Lemon Zucchini Bread with Lemon Glaze

This delicious bread is perfect for a warm summer morning! The lemon glaze adds a perfect touch and if you make it in the baby loaf tins - then you can keep the whole loaf for yourself!

LEMON-ZUCCHINI LOAF WITH LEMON GLAZE (makes one 9×5″ loaf or quarter all ingredients for the mini loaf pan)

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup canola oil
• 2/3 cup sugar
• 1/2 cup buttermilk
• Juice of 1 lemon (or 2 Tablespoons lemon juice)
• Zest of 1 lemon
• 1 cup grated zucchini

Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend flour, baking powder, and salt; set aside.

In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…

LEMON GLAZE

• 1 cup powdered sugar
• Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

I kept my loaf in the pan when I poured the glaze on because I didn't want to lose a bunch of it as it rolled down the side onto the plate - but your call!