Grilled Zucchini and Corn Salad

A fresh and smoky salad that tastes like summer on a plate—perfect alongside grilled fish, chicken or tofu, or just on its own with crusty bread.

Ingredients:

2 medium zucchini, sliced lengthwise

2 ears fresh corn, husked

2 tablespoons olive oil

1 cup cherry tomatoes, halved

¼ cup fresh basil leaves, torn

Juice of 1 lemon

Sea salt and pepper to taste

Instructions:

Brush zucchini and corn lightly with olive oil.

Grill until tender and slightly charred, turning corn occasionally.

Cut corn kernels from the cob and chop zucchini into bite-size pieces.

Toss with cherry tomatoes, basil, lemon juice, and a pinch of salt and pepper.

Serve warm or at room temperature.

Pro Tip: This salad is even better with a sprinkle of feta or a handful of toasted pine nuts.

Grilled Peach, Tomato & Basil Salad

This is the kind of summer recipe you just toss it together and let the flavors do their thing. The sweet grilled (or raw) peaches, juicy tomatoes, spicy arugula or your favorite greens, fragrant basil, and the optional burrata are a match made in August heaven.

Ingredients:

3-4 cups of arugula, organic mixed baby greens or romaine ( or a combo)

2 firm peaches, quartered

1 cup cherry tomatoes, halved

1/2 medium thinly sliced red onion, or pickled red onions

8 oz of burrata ( feta/ goat/ dairy free) cheese

extra virgin olive oil

Instructions for Salad

Drizzle sliced peaches with extra virgin olive oil and toss to combine.

Grill for about 2-3 minutes per side or until grill marks appear.

Assemble the salad. On a large platter layer arugula ( greens), grilled peaches, tomatoes, onion and torn up burrata cheese ( or feta/ goat, or daily free option).

Drizzle with Basil Mint Vinaigrette right before serving. Fresh figs are fabulous too on this as well.

Basil Mint Vinaigrette

1/2 cup extra virgin olive oil

1/2 cup fresh basil chopped

1/2 cup fresh mint

1 garlic clove

juice and zest of one lemon

1-2 tablespoons of honey

1 teaspoon of dijon

1/4 teaspoon of salt/ to taste

Instructions Dressing:

Prepare the lemon and zest ( set aside)

Chop herbs and garlic: Add in the basil, mint, garlic, salt and pepper to your food processor or small blender. Pulse to chops the garlic and herbs finely.

Add in lemon juice and honey, pulse again to combine. SLOWLY pour your olive oil in ( through the feeding tube) while blending until smooth.

Pour dressing into a glass jar and stir in lemon zest. Close with a well fitted lid and chill.

Zesty Corn and Black Bean Salsa

Packed with protein, fiber, and fresh flavors, this salsa is a nutritious and delicious! The combination of sweet corn, hearty black beans, and crisp vegetables go perfectly with any mains, tacos, or simply enjoyed with tortilla chips.

Ingredients:

1 cup fresh corn kernels (cooked or grilled)
1 can (15 oz) black beans (rinsed and drained)
1/2 cup diced red bell pepper
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions:

In a large bowl, combine fresh corn kernels, black beans, red bell pepper, red onion, and cilantro.

In a separate small bowl, whisk together lime juice, cumin, salt, and black pepper.

Pour the dressing over the corn mixture and toss gently to combine.

Let the salsa sit for 10-15 minutes to allow the flavors to meld before serving.

Enjoy this zesty salsa with tortilla chips or as a topping for and dish.