Grilled Zucchini Ribbons with Pine Nuts and Charred Corn

Grilled Zucchini Ribbons with Pine Nuts and Charred Corn

Oh the dog days of summer, they leave me with desire to float in the pool all day long. I want to play and have fun instead I’m stuck in the office all day. Judging by how slow it has been lately it appears that the entire world is on vacation. Getting my morning coffee is harder these days. I’m secretly jealous of bathing suit straps sticking out from under the dresses while I wear my suit. But my turn is coming, vacation is just around the corner. Flip flops and sun dresses will be my bestest of friends. Until then…..

This salad is easy to put together. Serve it with my Simply Succulent Grilled Shrimp and you have a fabulous light dinner that the entire family will enjoy.

Grilled Zucchini Ribbons with Pine Nuts and Charred Corn

I suggest using a grill pan when cooking the ribbons as well as plenty of olive oil or you can lightly sear them in a pan instead. They only take a few minutes, don’t overcook or they will fall apart. I say as soon as the zucchini start wilting you’re good to go. I love the flavor combination of the sweet charred corn, pine nuts and grilled zucchini in this salad. I could eat the entire platter all by myself.

Grilled Zucchini Ribbons with Pine Nuts and Charred Corn

Kathy Sig 2

5.0 from 2 reviews
Grilled Zucchini Ribbons with Pine Nuts and Charred Corn
 
Prep time
Total time
 
Author:
Serves: 2-3
Ingredients
  • 1 small green zucchini
  • 1 small yellow squash
  • 1 large corn on the cob, shucked
  • ¼ red onion
  • 2 cups mixed greens
  • ¼ cup pine nuts
  • salt
  • olive oil
  • light vinaigrette dressing of your choice (I made simple garlic dressing)
Instructions
  1. Using a vegetable peeler, peel zucchini and squash lengthwise to create ribbons.
  2. Preheat the grill to high.
  3. Drizzle zucchini with olive oil and season with salt. Use oil on the grill pan as well to prevent it from sticking. Grill zucchini (on the grill pan) for about 5 minutes.
  4. Rub oil on the corn and season with salt. Grill 10 minutes. Once cooled, cut the kernels off the cob.
  5. Grill the red onion, cool and chop.
  6. In a small bowl dress the greens with vinaigrette. Arrange on a platter. Top with zucchini, corn, red onion and pine nuts.
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Simply Succulent Simple Grilled Shrimp


Simply Succulent Simple Grilled Shrimp

It’s not a surprise, I love shrimp. It’s my go to ingredient when I want dinner fast. It’s most likely my favorite item to cook with. I say most likely because there might be something else I absolutely love to cook with but can’t quite think of it right now. :)

It’s the middle of summer and I am soaking in every warm moment in my backyard. It feels like the space back there is my getaway without getting away. The temps are holding steady in the 90′s but that hasn’t stopped this girl from grilling and sipping on wine. I say drinking a glass of crisp cold wine while the grill does the job beats sweating next to the stove top.

Simply Succulent Simple Grilled Shrimp

Want to know my secret to beautiful shrimp without burnt skewers? Use a piece of aluminum foil underneath, because even if you soak skewers they will still end up burning. I made garlic herb olive oil and drizzled it right over shrimp on the grill. The tin foil is fantastic for catching all the juices that you can pour right over the shrimp before serving. I don’t know about you but I’m not letting that deliciousness go to waste.

Simply Succulent Simple Grilled Shrimp

I made a fabulous grilled zucchini and corn salad to go alongside this shrimp. The three of us devoured everything without making a sound. I got the least amount of shrimp since Briana loved it so much. She ate hers and helped herself to some off my plate. It makes me insanely happy when she loves the food I make. She is the picky food critic in this family.

Check back next week I’ll be sure to share the recipe for the zucchini.

Simply Succulent Simple Grilled Shrimp

Until next time, have a beautiful weekend friends. Muah!

5.0 from 5 reviews
Simply Succulent Simple Grilled Shrimp
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 lbs of shrimp, peeled and deveined
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • 2 sprigs lemon thyme
  • 1 tsp fresh parsley, chopped
  • 1 lemon cut into wedges
  • wood skewers
  • 2 aluminum foil squares stacked together, large enough for all the skewers.
Instructions
  1. Soak skewers in water for 30 minutes (one hour best).
  2. In a small bowl combine olive oil, garlic, thyme and parsley.
  3. While the grill preheats, skewer the shrimp and lemon wedges.
  4. Lay the foil on the grill and arrange the skewers on top. Drizzle with the olive oil mixture.
  5. Cook until the shrimp is pink and no longer opaque. Pour the juices from the tinfoil over the shrimp before serving.

 

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Garlic Butter Hash

Garlic Butter Hash

It’s the middle of the summer, yet I am craving warm comfort dishes. Saturday night I made braised short ribs that took nearly 3 hours in the oven. Monday night I made hanger steak chili that simmered for two hours. I even baked bread, well my bread maker baked it, but you get the point. Days like these when I feel the need for comfort food I am mostly thankful for that A/C. I find that I eat based on my mood and not necessarily the season. My husband is the same way and that makes our marriage so much better.

Garlic Butter Hash

I’ve been meaning to share the recipe for this amazing Garlic Butter Hash for a while now. I boiled baby red potatoes first, then tossed them with butter, lots of garlic and fresh parsley. I love how crispy the skin becomes when you fry them afterwards, topped with eggs and jalapeños it was divine.

Garlic Butter Hash

Have a great week friends.

5.0 from 4 reviews
Garlic Butter Hash
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 1 lb baby red potatoes, scrubbed and quartered
  • 3 garlic cloves, minced
  • 1 tbsp Earth Balance (or butter)
  • 3-4 eggs
  • 1 tbsp fresh chopped parsley
  • salt and pepper to taste
  • 1 fresh jalapeños, thinly sliced
  • olive oil
Instructions
  1. Preheat a pot of water for a boil, salt generously, add potatoes and boil until thoroughly cooked.
  2. Drain, add garlic, Earth Balance and fresh parsley. Stir well to combine.
  3. Preheat oven to 350 degrees.
  4. Add olive oil to a large skillet, transfer potatoes and cook until golden on each side. Try not to disturb the potatoes too much or you won't get the crust.
  5. Season with salt and pepper.
  6. Crack eggs onto the potatoes, then bake until set.
  7. Serve topped with fresh jalapeño slices.
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