Disclaimer: I received Blake’s coupons and a stipend to purchase ingredients for this recipe. All thoughts and opinions are my own.
Our garden this year has been quite pathetic. Some little woodland creatures thought we planted everything just for them and had a nice little salad bar. The only surviving plant is the squash. Fingers crossed we actually get something from it.
Thankfully, my neighbors garden is flourishing. When that happens, she is more than happy to share. And I’m more than happy to accept.
Last week she brought over a ton of tomatoes and zucchini. There’s nothing better than sun ripened, garden fresh veggies. The freshness is so much better than store bought.
I had just bought fresh corn and basil from the market that morning so I wanted to make something that combined all the veggies.
You guys, this salad is good. And so simple! Yes, there’s quite a bit of chopping but if you’re like me, I don’t go for perfection. There’s big chunks, little chunks. It doesn’t matter to me. It’s all going to the same place!
- 2 Fresh corn on the cob
- 1 large zucchini
- 1 pint (or so) cherry tomatoes
- handful of fresh basil, sliced into ribbons
- 2 TBSP red wine vinegar
- 1 TBSP Extra Virgin Olive Oil
- 1.5 tsp honey
- ½ of fresh lime, squeezed
- salt and pepper to taste
- Cut the corn off the cob into a large bowl.
- Chop zucchini and tomatoes. Place in bowl with corn and mix.
- In a separate bowl, whisk red wine vinegar, EVOO, honey and lime. Add salt and pepper as needed.
- Pour over corn, zucchini and tomato mixture and toss.
- Cover the bowl with plastic wrap. Place in refrigerator for 1-4 hours before serving.
This summer I haven’t really felt like cooking a whole lot. I’d much rather spend the last days of summer outside having fun. I don’t usually buy prepackaged meals. The majority are filled with weird things that I don’t want to eat. But I was intrigued when Blake’s All Natural Meals asked me to participate in their #BlakesPairing contest. Once I did a little fact checking, I found that their meals are full of real food and are prepared FROM SCRATCH. That means cooking the chicken themselves in small batches, mashing real, whole potatoes and using the actual stock from the chicken-cooking process to make their signature gravy.
Sounds like Grandma’s home cooking, huh?
The second thing that won me over is that Blake’s is right in my backyard. Well, not really in my backyard but close. I’m very happy to support a small, family owned New Hampshire business that is promoting real food.
Blake’s Chicken Dinner Casserole was the perfect pairing with my Fresh Zucchini, Corn and Tomato Salad. Mashed potatoes, gravy and topped with holiday stuffing, it was pure comfort food followed up with a heaping serving of freshness. While the holiday stuffing made me think of the quickly approaching Fall, the summer veggies made me remember it’s still summer.
You can find Blake’s new casserole meals exclusively at Target. They’re great to have on hand just in case the day gets a little too busy.
Since it’s Sunday, it’s meal planning day.
Here’s what I’ve got planned:
Sunday: Fish Tacos
Monday: Egg and Avocado Sandwiches
Tuesday: One Pot Zucchini Mushroom Pasta
Wednesday: Ron’s Homemade Pizza
Thursday: Caprese Quinoa Bake
Saturday: Wing it!
What garden fresh veggies are you loving right now?
What are you having for dinner this week?