Monday, July 26, 2010

sunday saute :: summer squash, fresh corn, feta & mint

After coming back late last night from a relaxing weekend in the Hamptons, I wanted to do nothing more than make a quick, light and fresh dinner (to rebound a bit from my cocktail consumption over the course of the weekend) and cozy up to my couch for the season premiere of Mad Men - which was pretty amazing if you've yet to see it.   Inspecting my fridge, I pulled together a few ingredients--heavy on the summer produce.  Some zucchini, yellow summer squash, local corn, garlic scapes, fresh mint and feta cheese and you've got the makings for a refreshing (and super fast) saute when it's a little too late (and definitely far too hot outside) to eat a full-on heavy meal.  The veggies pack in nutrients after a long weekend, garlic scapes provide a punch of antioxidants and great flavor and the feta...well, the feta's just creamy and delicious.  Just a tiny dollop of it is all you need to elevate the dish and make it even more interesting.  Before I detail out the recipe, I will note that while sauteing away, I had the opportunity to test out a brand-spanking new non-stick titanium (and eco-friendly) saute pan from Scanpan CTX Cookware, a Danish brand.  My review: love the weight and the ease of cooking with this pan as well as its sleek, streamlined Scandinavian design.
ingredients prepped...

a simple dinner for a hot Sunday night

summer squash saute with corn, feta & mint


2 teaspoons extra-virgin olive oil
1 garlic scape, minced

2 small zucchini, diced
1 yellow summer squash, diced
1 ear fresh corn, kernels shaved off
1 teaspoon fresh lemon juice (or about 1/4 of a lemon)
a pinch or two of red chili pepper flakes
salt to taste

about 1/4 cup fresh mint leaves, julienned
about 2 tablespoons mild and creamy feta (like French or Australian)


in a medium or large saute pan, heat olive oil over medium-high heat.  add garlic scape and saute for about 1 minute.  add zucchini and squash, saute for 1 minute.  add corn kernels along with lemon juice, red pepper flakes and salt.  saute for about 5 to 7 minutes longer until squash and corn are lightly browned in some areas.  turn off heat and toss in mint and feta.  mix gently and serve.    

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