I went on a vacation to Switzerland almost two weeks ago. I ate very while while there. We had chocolate, gelato, cheese, and loads of other delicious things.
I have been trying to eat extra healthy in the two weeks since I have returned to counteract all the delicious yet unhealthy food I ate in Switzerland. I have only been marginally successful in this endeavor. For example, yesterday I topped each meal off with a cookie.
This is a great recipe for summer because it uses vegetables that are harvested during the summer. It's very light and flavorful too. I have a few other good summer vegetable recipes.
I have made corn, walnut, and feta cheese salad; tomato, basil, and feta salad; tomato, blacken, and corn salad; tomato and peach salad with basil; and cherry tomato salad with buttermilk-basil dressing.
Some other good salad recipes are berry, gouda, bacon, and almond green salad with red onion; avocado, mandarin orange, chicken, and almond salad with scallions; Southwest roasted vegetable bowl with shredded chicken; artichoke tomato salad; corn, avocado, and mango salad; and Ruben Brussels sprouts salad.
I have also made cobb salad; steak and asparagus salad with mustard vinaigrette; carrot, pineapple, and coconut salad; Mediterranean salad (a Roti imitation); roasted vegetables and mozzarella in pesto; Chinese sugar snap pea salad; and spinach and mushrooms in a cream sauce.
I found this corn, zucchini, and tomato skillet sauté recipe on a website called Delish. I made a few alterations of course. I used an entire red onion, two garlic cloves, 4 small zucchini, 5 year of corn, and 4 cups of cherry tomatoes. In sum, I added more vegetables. I also used real butter.
The ingredients for this dish are 3 tablespoons of butter, 1 red onion, 2 minced garlic cloves, 4 small zucchini, 5 ears of corn, 4 cups grape tomatoes, 1/4 cup fresh basil, salt and pepper.
To being, I added two tablespoons of butter into a pot over medium-high heat. I added the chopped onion and the garlic. I sautéed this for about three minutes.
I added the zucchini and let it sautéed for another five minutes.
After five minutes, I added the remaining tablespoon of butter and the corn. I had cut the corn off of the cob.
I let the corn and zucchini sauté for another three minutes. I stirred occasionally. I also added some salt and pepper.
I cut the cherry tomatoes in half and added them to the pot. I stirred the vegetables and let them sauté for another three minutes.
I thinly slices the basil and added it to the pot. I stirred the basil in and the salad was ready.
This was a tasty salad. It has bright and fresh flavors.
The vegetables were tender but not mushy. The corn was sweet and delicious. The recipe had no impact on the fantastic corn. I was just lucky to have fresh and local corn at the grocery store.
The tomatoes were tender and juicy.
The fresh basil added wonderful flavor. The dish had a slight and tasty butter flavor.
The salad was even a little better the second day after the flavors had time to blend and merry.
It was a scrumptious salad. It would make a great side for a summer picnic. It was light and flavorful. It was a great way to take advantage of the bountiful summer produce.