As leaves begin to change on the trees in other parts of the country, it can feel like endless summer here in Southern California. Our summer season end is signaled when the bounty of corn, heirloom tomatoes, and zucchini slowly starts to disappear from our local farmer’s markets. I’m grabbing up these last bits of summer harvest, because nothing makes for an easier or tastier meal then local and seasonal vegetables at their peak.
This week, eager to use my vegetable goodies, I entertained a friend and tested out two new recipes. The combination of a caramelized onion and zucchini frittata, paired with a salad that featured sweet and crunchy corn, creamy avocado, and bursts of tomato packed with flavor, left a lasting impression upon us. We savored every bite!
Zucchini Frittata with Caramelized Red Onion & Goat Cheese
2 large zucchini
1 large red onion
1 T. olive oil
2 T. balsamic vinegar
2 cloves garlic, pressed
5 organic eggs
zest of 1 lemon
¼ cup organic milk or almond milk
½ cup organic goat cheese, crumbled
sea salt & pepper
5 leaves basil, finely chopped (for garnish)
Preheat oven to 350 degrees.
Cut zucchini and onion in thin slices (use mandolin if desired).
Preheat a skillet over high heat. Add ½ T. olive oil and sauté the onion for 5-7 minutes, until softened. Remove onions from pan and set aside.
Add additional oil to heated pan and add zucchini and garlic season with salt and pepper. Saute until softened, stirring often to prevent garlic from burning.
In a mixing bowl, whisk the eggs, milk, and lemon zest. Season generously with salt and pepper.
In oven safe skillet, combine the onion and zucchini, pour the egg mix over and finish with the goat cheese crumbles and sprinkle of salt and pepper. Bake at 350 for 30 minutes, until golden brown. For a crisper crust, increase temperature to 400 degrees for the last 5-7 minutes.
Remove from oven and sprinkle with basil. Serve with Charred Corn and Avocado Salad.
Charred Corn and Avocado Salad with Lime Dressing
4-5 ears of fresh corn
1 large poblano pepper, de-seeded and finely chopped
1 onion, thinly sliced (red or white)
1 T. olive oil
sea salt and fresh ground black pepper
1 large or 2 small avocado, cut into small dice
½ cup cherry tomatoes, halved
2 T. lime juice
1 tsp. honey
1/2 tsp. Cajun seasoning or chipotle pepper
¼ cup extra virgin olive oil
handful of fresh mint leaves, finely chopped
Preheat your broiler to medium-high and place your oven rack on the highest shelf.
Shuck corn, clean, and remove the silks. Cut the kernels from the cob and place in mixing bowl. Add the diced poblano and sliced onion. Toss with olive oil to evenly coat, and season generously with salt and pepper.
Transfer to a sheet pan lined with foil and spread out in an even layer. Broil for 5-7 minutes, until charred in spots. (You can also grill these instead to achieve the same effect).
Remove sheet pan from oven and set aside.
To make the dressing, whisk the lime juice, honey, and seasoning, and then slowly drizzle in the extra virgin olive oil, whisking until emulsified. Season to taste.
Transfer contents to a serving bowl, add cherry tomatoes, mint, and lime vinaigrette. Toss and taste for seasoning.
Add diced avocado to salad base, scoop corn, poblano, and onion mix over top. Garnish with additional sprigs of mint and pinch of sea salt and cracked black pepper.