CORN, ADZUKI BEAN SALAD, & ROASTED ZUCCHINI CHIPS

February 7, 2016

 

Many of you know that Jack was away for a few weeks visiting his Dad.  I generally do not do too well while he's gone.  He might drive me crazy pretty much every day, he is still my little rock and my world revolves around him.  

 

With that said, in an attempt to shake things up a bit while he was gone, I had decided to go meatless.  It's not that much fun cooking for one.  I admit it.  It's also hot.  It seemed like the perfect time to not be cooking too much.  

 

With his return, I have still kept us primarily meat free.  I've actually been waiting to hear Jack ask where the meat was - but so far he hasn't missed it.  

 

With all of the fresh local produce coming our way, it is the perfect time of year to make a shift. We have several meatless days anyway - it's just emphasized more right now.  

 

We got quite a bit of this produce this weekend at the Sewickley Farmers' Market.  Our corn came froom Gray Farms.  Interestingly enough, when Jack was in first grade, he was in love with Everest Gray, and skillfully and thoughtfully plotted out their marriage and life together.  Seems to make the corn taste just that much better being grown by someone you know and love.  ♥

 

Here is an example of one of our dinners we had this weekend.  

 

I know.  I know.  You can microwave corn.  It's easier.  I prefer NOT to nuke my food - as that is exactly what you're doing so I do it the old-fashioned way.  

 

Corn, Adzuki Bean Salad, Roasted Zucchini Chips

 

For the corn: Bring a large pot of water to a rolling boil.  Shuck corn and remove all the hair.  Rinse.  Place corn in boiling water and continue to cook between 3 and 4 minutes. 

 

For the Adzuki Bean Salad:

 

2 15 oz. cans of Organic Adzuki Beans

2 cloves garlic, minced

½ medium onion, chopped fine

½ red bell pepper, chopped

¾ cup Tomato, diced

1 carrot, small dice

3 TBS. extra virgin Olive Oil

1 TBS. fresh lemon juice

½ TBS. Dried Oregano

Sea Salt and Pepper

 

DIRECTIONS:

 

Drain and rinse your beans really well.

Combine all the ingredients in medium sized mixing bowl. 

 

For the Zucchini Chips:

 

Zucchini – sliced very thin

Spray Olive Oil

Sea Salt

Pepper

Smoked Paprika – as desired

Cayenne Pepper – as desire

 

DIRECTIONS:

 

Preheat oven to 225°

 

Slice your zucchini as thin as you can.  If you need to use a food processor or mandolin for even cutting, please do. 

 

Place zucchini between two layers of paper towel and press out as much water as possible.

 

Lay zucchini rounds on cookie sheet on layers of parchment.  DO NOT OVERLAP. Either spray or brush lightly with olive oil.  Season lightly with salt, paprika, cayenne pepper, and pepper.  I emphasize LIGHTLY!

 

Bake for 2 hours until they are not soggy and reach the desired crispness that you desire.

 

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