Zucchini and Corn

Here's a dish that can serve as a side dish, or as a base to a protein. I originally tasted this combination at my daughter's house, as a side dish to salmon, and was delighted by the combination of flavors. More recently, I've used it as a base and have had it topped with scallops on one occasion and with chicken on another - any way this is served, it is delicious. This is also timely, as the season for zucchini and soft skinned squashes is coming to an end, meaning that everyone's garden is overflowing with squash!

Ingredients: 

1 tsp olive oil

1 small zucchini, cut into 1/2 inch cubes, about 1 cup

1 cup cut corn, either from the cob or frozen

1/4 cup chopped cilantro

1 green onion, cut into 1/4 inch lengths, both white and green parts

1/2 lime, juiced

sea salt and pepper

Directions: 

Heat the olive oil in a skillet. Add the zucchini and corn and cook until the zucchini starts to turn bright green and the corn starts to color, about 5 minutes. Add the cilantro, green onion, and lime juice. Cook for another 30 seconds, until the green onion and lime juice are warm. Taste, then add salt and pepper to taste. 

Serves 2-4

Stealthy Cooking Tip: I used a combination of yellow squash and zucchini, as you can tell by the photograph. I kept the amount of squash the same as the original recipe. I've also added a minced clove of garlic, 1/2 cup of diced red pepper, opra tablespoon of minced jalapeno to change things up a bit. Have fun!

Dragon Fruit Salad

I found this red dragon fruit in my quest for new fruits and vegetables. True, I was in Hawaii, on the tropical paradises where this fruit grows. I've seen it since in Sacramento, though I have to admit the fruits I saw weren't as large or gorgeous as these were. Dragon fruit has either red or white flesh, however both are speckled with black, edible seeds. While I've red that the white fleshed fruit is sweeter, it's been my (limited) experience that the red fruit is the sweeter of the two. They look the same on the outside, so I had to rely on the tags at the market to differentiate the two. If you're lucky enough to find one of these at your store, go ahead and pick it up. It's marvelous!

Ingredients: 

1/2 dragon fruit

1/2 cup cut fresh pineapple

1/4 cup fresh blueberries

1/4 cup fresh raspberries

Directions: 

Scoop the flesh out of one half of the dragon fruit, and cut into 1/2 inch dice. Cut the pineapple into approximately the same size. Add the blueberries and raspberries. Toss to combine and serve. 

Serves 2 generously

Stealthy Cooking Tip: I also prefer the red dragon fruit because of its jewel tone color. First, it's SO pretty! Also, remember that tale about eating the rainbow? Darkly colored fruits and vegetables usually tend to have more vitamins and minerals. Red dragon fruit is high in vitamin C, and all those tiny seeds make it high in fiber, too. One note, the red flesh will stain - your hands, your cutting board, or your clothes - so take care!