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Grilled Garlic Zucchini Wedges

Move over steak fries, there’s a new vegetable on the block.  Zucchini is a beloved ingredient during the summer due to it’s abundance, versatility, refreshing flavor, and nutritional benefits. Plus, zucchini is suitability for summer cooking methods like grilling.
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Course: Side Dish
Keyword: Quick
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8
Calories: 15kcal
Author: Kerry Rose

Ingredients

  • 2 each zucchini Fresh
  • 1/4 tsp Salt Kosher
  • 1/2 tsp ground black pepper Ground, Fresh
  • 2 each fresh garlic Peeled, Fresh, Minced
  • 1 tsp Canola Oil

Instructions

  • Slice the Zucchini into wedges the size of "steak fries".
  • In a mixing bowl coat the zucchini with oil, salt, pepper, and garlic.
  • Cook on each side 3-5 minutes or until zucchini begins to caramelize on the outside but stays firm.

Notes

Chef’s Tip: may serve hot or cold

Nutrition

Serving: 0.5cup | Calories: 15kcal | Carbohydrates: 2g | Protein: 0.6g | Fat: 0.7g | Sodium: 60mg | Fiber: 0.5g

 

Grilled Corn with Cotija Cheese Salad

Corn is a classic barbecue staple. Whether it's grilled on the cob or incorporated into cornbread, it's a versatile and beloved addition to any barbecue spread.  Try turning your grilled corn into a salad which pairs well with a variety of other barbecue dishes.
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Course: Side Dish
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8
Calories: 100kcal
Author: Kerry Rose

Ingredients

  • 1/8 oz Fresh Parsley Chopped
  • 3/4 tsp Olive Oil
  • 1 oz red bell peppers Diced
  • 1 oz yellow onion Diced
  • 3/4 tsp Olive Oil
  • 1/8 tsp ground black pepper Ground
  • 1/8 tsp Salt Kosher
  • 1-1/4 lb Corn on Cob, Husk Removed, Fresh
  • 1/8 tsp ground black pepper Ground
  • 1/8 tsp Salt Kosher
  • 1-1/2 tsp Olive Oil
  • 1 oz cheese Queso Cotija

Instructions

  • Shuck corn, making sure to remove all of the silks.
  • Preheat grill. Coat corn with 1/3 quantity of oil, season with 1/2 of the salt and pepper and roast on grill until tender and browned. Turn frequently to avoid burning corn. Remove and cool.
  • Cut kernels from cob and chill.
  • In sauté pan heat 1/3 quantity of oil, add onion & pepper and sauté on high heat searing quickly until browned but not softened. Cool.
  • Combine corn, onions, peppers, parsley (including stems), onions, remaining oil, and second half of salt and pepper.
  • Place into serving bowl and garnish with grated cotija cheese.

Notes

Low food waste tips: Uses parsley stems and reserve corn cob and add to vegetable broth or soups

Nutrition

Serving: 3oz | Calories: 100kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 80mg | Fiber: 2g

 

Salsa Fresca

Creating a salsa with local ingredients has several advantages over store-bought including freshness, seasonality, and environmental impact. Depending on where you are, the availability of ingredients may vary, but here's a general recipe that you can adapt to what's locally available.
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Course: Appetizer
Keyword: Quick
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 7
Calories: 10kcal
Author: Kerry Rose

Ingredients

  • 1/3 cup fresh cilantro Fresh, Minced
  • ½ oz jalapeno peppers Fresh, Minced
  • 2 oz Red Onion Fresh, Chopped, 1/8"
  • 10 oz Roma tomates Small Diced, 1/4"
  • ¾ tsp Salt Kosher
  • 2 Tbsp Fresh lime juice

Instructions

  • Combine all ingredients, mix well and cover.

Nutrition

Serving: 2oz | Calories: 10kcal | Carbohydrates: 1.3g | Protein: 0.3g | Sodium: 100mg | Fiber: 0.4g