Are you looking for ways to use up all those wonderful vegetables from the garden? Here are two easy recipes packed with summer goodness!
Grilled Corn Avocado and Tomato Salad
2 ears corn on the cob.
2 tbsp. chopped cilantro
1 avocado, diced
2 cups cherry or grape tomatoes, halved
2 tbsp. lime juice
3 tbsp. vegetable oil
1 tbsp. honey
1 clove garlic, minced
Grill two ears of corn for 10 minutes, cut corn from cob and scrape husk for juices then let cool.
Chop 2 tbsp of cilantro, dice one avocado, and halve two cups of grape or cherry tomatoes. Add to corn and mix together.
In a separate bowl mix 2 tbsp lime juice, 3 tbsp vegetable oil, 1 tbsp honey, 1 clove minced garlic, and a dash of salt, black pepper, and cayenne pepper. Add to corn, avocado, and tomatoes. Mix well.
2 cups diced tomatoes, with juices
1 (15 oz) cans unsalted chickpeas
1 ½ tbsp olive oil
1 tbsp minced garlic
1 cup chopped red onion
1 large zucchini cut into 1 in. pieces
1 large yellow squash cut into 1 in. pieces
1 tbsp red wine vinegar
½ tsp smoked paprika
½ tsp black pepper
1 tsp salt
2 tbsp fresh basil (Optional)
Drain the tomatoes. and reserve the liquid. Combine the reserved liquid, tomatoes, and chickpeas in one bowl.
Heat 1 tbsp oil in a skillet over medium high heat and lightly sauté the red onion (about 2 min). Add in the zucchini, squash, garlic, and salt; sauté for 7-8 minutes, or until tender.
Add the tomato/chickpea mixture and remaining ½ tsp salt. Cover and cook for 5 min.
Take off the cover and stir in vinegar, paprika, and black pepper.
Add fresh basil leaves when serving (optional).
Nothing tastes as good as summer! Enjoy!