Sweet Corn and Zucchini Salad

2 cups corsley chopped zucchini

1/2 cup diced onions

2 bulbs minced garlic

3 tablespoons butter or olive oil

3 ears of fresh corn kernels

1 diced large tomato

1/4 cup fresh chives

1/4 cup fresh cilantro

Salt and pepper

In a skillet, saute zucchini, garlic and onion in butter on medium heat for 5 minutes. Add in corn kernels and saute another 5 minutes, or until tender. Place sauted veggies in mixing bowl, let cool for 10-15 minutes. Mix in tomatoes, fresh herbs and salt and pepper. Serve immediately or cold.


Mediterranian Watermelon and Cucumber Salad

2 cups cubed or balled watermelon

1 1/2 cups cubed cucumber with seeds removed

2 tablespoons freshly chopped mint

1/3 cup crumbled feta cheese

3 tablespoons olive oil

1 tablespoon lime juice

salt and pepper to taste

In a large mixing bowl mix watermelon, cucumber, and mint. In a small bowl whisk together oil, lime juice, salt and pepper. Drizzle dressing over the melon and cucumber bowl and sprinkle with feta. Serve immediately.


Helpful tips! This dish does not hold up as leftovers that well after dressed with oil. Add the dressing and feta right before eating to help it stay crisp and tasty. You can also add 2 tablespoons of basil to add a savory twist to this dish.