Zucchini with Lemon and Walnuts

I can’t tell you how much I love this “recipe.”  Honestly this had barely made it to the plate before I was tucking into it.  It’s a classic Italian veggie dish that is definitely a crowd-pleaser… Plus it’s gorgeous and takes five minutes to make–chop, plate, enjoy!  This is about to be one of the dishes you’ll make every week.

-2 small zucchinis

-juice of 1/2 of a lemon

-1/4 c walnuts, roasted and chopped

-1 Tbsp olive oil

-salt and pepper to taste

Cut off the ends of the zucchinis and slice them paper thin–I like using my mandolin for this part.  Arrange the ribbons of zucchini on a platter, squeeze the lemon juice over, drizzle with olive oil, season with salt and pepper, and finish with the walnuts.  Wasn’t that fast?!  Enjoy!

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Tuesday’s Table – Mexican Street Corn Salad

Mexican Street Corn has been one of those trends the past few summers that I just adore. So many of my favorites: fresh, sweet summer corn, Mexican flavors, creamy cheesy goodness. Yum. I have said that I wanted to make it time and time again. Finally over the weekend we were going to a cookout and I knew this could be my side dish! Instead of preparing straight off of the grill I wanted to achieve the same tastes but have my dish ready once we went over to our friend’s home so I simply turned your typical Mexican Street Corn into a salad. 

At the cook out we had a simple and festive Memorial Day Menu of hamburgers, cole slaw, this corn salad with bomb pops for dessert. When was the last time you had a bomb pop?! Our menu was the perfect combination of summery and satisfying dishes. 

  
Mexican Street Corn Salad 

*The amount of all  ingredients can be adjusted according to number of people*

6-10 Ears of Corn

Canola Oil (to wipe down corn before grilling)

Juice of 2 Limes (or more to taste)

1-2 Tbs. Mayonnaise

1-2 Tbs. F Free Greek Yogurt

1 Diced Vidalia onion

Large handful of washed, chopped cilantro (divided)

1 c. Feta (divided)

1 1/2 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. paprika

1/2 tsp. salt

1/4 tsp. cayenne

Shuck corn, wipe down with a bit of canola oil, grill for approximately 8 minutes, turning at least once. 

Once corn has several noticeable charred bits, remove from grill.

In small bowl combine remaining ingredients to make dressing.

Cut corn off of the cob into a large bowl, also scrape the back of your knife and scrape the remaining bits and juice of the cob into the bowl.

  

Add dressing to corn, stirring gently.

  

Top with feta, cilantro and any remaining spices.

Enjoy!