Farm Stand Dinner

I promised I would show you what I did with all that farm stand goodness and here it is:

Corn with black beans!  Okay, I’ll admit that I did mess this up because I wasn’t paying attention and sauteed the bell pepper with the onion.  Oops!  It still tasted great, but I USUALLY add the bell pepper the last few minutes of cooking so that it stays vibrant.  I do have an “official” hot corn salad that I LOVE and which I’ll post at a later date, but I also like to change it up and make it really simple sometimes like I did here.  Let’s face it, I just needed dinner to be FAST so I harnessed the power of leftovers and quick-cooking vegetables to make it happen.

The general idea is to saute a sweet onion and garlic in olive oil.  Add freshly shucked corn and the juice of a lime.  Cook on low for 10 minutes, mixing occasionally, and add a diced bell pepper if you like.  (Red, green, or whatever color you have handy.)  Cook for a few more minutes until the corn is tender to your taste.  Mix in a diced tomato or two if you like.  I love this kind of dish because you can add whatever you are the mood for, have on hand, or just plain works for you and/or your family.  A bit of salt, a bit of pepper if you like and you’re good to go.  Here I topped it with some leftover black beans from two nights before, a dollop of sour cream, and mixed it together before serving.  Corn = summer.

Sticking with my need dinner FAST theme, I seared my squash in a splash of olive oil and a couple of minced garlic cloves while my corn was cooking.  Then I sprinkled on a pinch or two of salt and big pinch of dried herbs (pick your favorite).

I served my farm stand bounty with the other half of my roast chicken from dinner the night before.  Including prep time… fifteen minutes and dinner was done.

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This entry was posted in Cooking, Recipes, Summer and tagged , , , . Bookmark the permalink.

One Response to Farm Stand Dinner

  1. Diana Nichols says:

    Looks very good!

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