Grilled Pork with Corn & Zucchini Salad

Grilled Pork with Corn & Zucchini Salad

Julia   

This dinner is simple and easy, yet the flavors combination is outstanding.  The salad pairs perfectly well with a yummy grilled pork chop.  It’s fast and easy, but fancy enough to serve for company! 

Grilled Pork with Corn & Zucchini Salad

Ingredients

• 4 pork chops, boneless
• Montreal Steak Seasoning
• 1 medium zucchini, quartered
• 1 large cob of sweet corn
• 1 sweet Vidalia onion
• 1 C cherry tomatoes
• 1 T olive oil
• Salt and pepper, to taste

Directions

Begin by seasoning the pork chops with Montreal steak seasoning and placing them on a grill over medium heat.  Cook, flipping occasionally, until internal temperature of the pork reaches 170 degrees. 

Meanwhile, cut the corn off the cob and toss with chopped onions, quartered zucchini and cherry tomatoes in 1 T olive oil.  Season with salt and pepper, as desired. 

Arrange the veggies on a foil-lined grill pan (alternatively you could roast these at 450 in the oven for 30 minutes). 

Place the pan on the grill and grill for 20ish minutes until the zucchini and onions are tender.  Serve alongside the pork chops. 

Enjoy!

Summer Salad

Summer Salad

Julia   

Using bountiful and colorful summer produce makes this summer salad a real treat. 

The flavors are brought forth through a delicious roasting of veggies, and a splash of balsamic and maple syrup.  It’s a summer salad that is sure to become a tradition. 

Summer Salad – Adapted from Oh She Glows

Ingredients

• 1 red bell pepper
• 1 orange bell pepper
• 1 can (14 oz) corn (or 3 cobs, fresh)
• 1 zucchini
• 1 summer squash
• Olive oil, to taste
• Sea salt, to taste
• Pepper, to taste
• 1 can (15oz) black beans, rinsed and drained
• 1/4 tsp. minced garlic
• 2 T balsamic vinegar
• 1 tsp. olive oil
• 1 tsp. maple syrup
• 1 tsp. Dijon mustard
• 1 tsp. dried parsley
• Splash of lime juice, if desired

Directions

Begin by preparing the veggies – dice the squash, bell peppers, and zucchini into 1-inch cubes.  Then, remove the corn kernels from the cobs, or just use 1 can (14-15oz) of corn (rinsed and drained). 

Arrange all the veggies on a lightly greased tray (I sheet cake sized pan), and sprinkle with olive oil, salt and pepper. 

Roast the veggies at 425 for 15-20 minutes. 

Place the roasted veggies in a large bowl along with 1 can (15 oz) black beans (be sure to rinse and drain the beans!). 

Stir to combine. 

Then, combine together: olive oil, balsamic vinegar, garlic, parsley, maple syrup and Dijon mustard.  Stir well. 

Drizzle over the salad and stir to combine. 

Serve immediately while warm, or chill and serve cold.  You can eat it as a salad or with chips as a salsa. 

Bring on summer!

Summer Salsa

Summer Salsa

Julia   

Two weeks ago my colleagues were in town for a conference in our field and I invited them over for dinner.  Since we had fresh zucchini from our garden, I decided to try a new salsa recipe to go along with the bratwurst. 

The salsa was extremely easy to make and prep the day before; it was great served with tortilla chips, but also as a stand-alone salad. 

Summer Salsa – Adapted from Good Life Eats

Ingredients

• 1 (10-15oz) can corn, rinsed and drained
• 2 medium zucchini, quartered
• 1 (15oz) can black beans, rinsed and drained
• 1 C diced cherry tomatoes
• 1/2 tsp. minced garlic
• Pinch of salt and pepper (to taste)
• 2 T cider vinegar
• 1 T red wine
• Olive oil
• Parsley

Directions

Arrange the corn and zucchini on a large lightly greased cookie sheet.  Spritz lightly with olive oil and season with salt and pepper. 

Roast in an oven heated to 425 degrees for 20-25 minutes until zucchini and corn are roasted.  During the last 10 minutes, add the diced cherry tomatoes and roast them as well.  Continue roasting until most all the juices are evaporated.

Meanwhile, mix together 1/2 tsp. minced garlic, 2 T cider vinegar and 1 T red wine.  Stir well and set aside. 

When the veggies are done, toss them, along with the black beans, into a large bowl.  Drizzle on the wine mixture and stir well.  Garnish with fresh or dried parsley. 

Serve warm or chilled alongside tortilla chips. 

Enjoy!