Smoky Ribs and Raw Zucchini and Corn Salad

Ever have a weekend that you needed a rest from? Well last weekend we shopped, and planted and planted and attended 3 other events, it was a relief when Monday showed up.  But all our hard work paid off; the flower pots are planted, the vegetable gardens are planted and watered and much of the yard clean up is done so now we can relax a bit.

I went to the Herbivorous Butcher again - I had to Dan had never been there and he really, really wanted to go. This time we purchased Smokey BBQ ribs, Siracha brats, deli ham, teriyaki jerky and maple sage breakfast sausage. I love having those little white packages in my fridge/freezer.

On Sunday night we tried the Siracha brats – very tasty. Last night we tried the Smoky BBQ ribs which were amazing. The smoky taste, the texture, the spices, it all comes together perfectly.  And heating them is as simple as putting them in foil and in the oven at 400 for about 15 minutes. 

Now for the side dish something that would compliment the ribs but not overpower them. We had zucchini in the fridge and I had an idea. I like zucchini, it's flexible you can roast it, steam it, saute it or eat it raw and it's good. It's secret is that it easily absorbs the flavors around it. I'm teaching a spiralizer class in July so I've been testing out recipes lately adn this one could be a candidate for the class. It comes together in about 15 minutes and no cooking is required which is perfect for hot summer days when turning on the oven is not an option.

You will need:

For the salad

1 medium zucchini

2 small yellow summer squash

1 ear of corn

1 ounce of feta (I use sheep feta)

fresh basil

For the vinaigrette

½ cup olive oil

3T fresh lemon juice

1 tsp. spicy brown mustard

2 cloves of garlic minced

1T fresh basil – torn

1 tsp red pepper flakes

salt

pepper

Combine all of the vinaigrette ingredients in a jar, shake well and set aside.  Using a spiralizer (can be Paderno, Pampered Chef or any other) with the ribbon blade spiralize the zucchini and summer squash, then cut them into smaller pieces. Place in a serving bowl.

Remove corn from the cob, add to bowl, then toss in 1 ounce of cheese (goat, feta or what ever you like) add some black beans and then toss with vinaigrette (you will have leftover vinaigrette, use it for your salad then next night).

Done, dinner is ready and you didn't even break a sweat. Stop back next week, I'm making cashew cheese over the long weekend. Have a great Memorial Day weekend, take some time to relax and connect with friends and family. 

Ciao