The best laid plans are often derailed by the unexpected. Sometimes, it’s a minor inconvenience, other times a bit more serious. Ain’t life grand?!!
So, here’s the back story… I’ve been away for a few days with my Mom. We were at her house in the Keys to take delivery of the new appliances she chose for her kitchen renovation. The project is progressing nicely. The lower cabinets are in, the uppers will go in later this week and her appliances have arrived. It’s very exciting since this kitchen hasn’t had a facelift since the Reagan administration.
Of course, with the kitchen under construction, we’d have to go out for meals and on our first night together, we wanted to eat at a place known for their fish tacos. But the workers interrupted that plan and we ended up staying in and having crackers, hummus and wine for dinner. No big deal, right?
The next morning, we went for a run before breakfast. In the last block of our route, Mom accidentally stepped on a stone and her foot rolled to one side. She tried to “walk it off” but the pain wouldn’t subside and she couldn’t put any pressure on the foot without wincing. I had to retrieve her with the car just to get back to the house. We iced her foot, elevated it with some pillows etc., all to no avail. At the hospital, the x-rays confirmed that she had fractured her fifth metatarsal. An hour and a half later, she left with her foot in a cast, learning to balance on crutches. Un-believeable.
With the house laden with construction-material obstacles and Mom’s limited mobility, the nice dinner we were planning on having the second night of my stay, turned into a delivery pizza and more wine (for medicinal purposes). Like I said, the best laid plans…
So now, after two days of an all-carb diet, I’m ready for a few veggies and this saut? of corn, bell peppers and zucchini fits the bill. It comes together quickly and the vegetables retain their snap of freshness — a must for Scott. (No mushy vegetables — ever.) The lemon zest and juice add a zippy tang, just be careful not to go overboard on the lemon and taste along the way.
- 1 tablespoon olive oil
- 2 zucchini, diced into half-inch pieces
- 1 red bell pepper, seeded and diced into half-inch pieces
- 1 yellow, red or white onion, diced
- pinch of salt
- corn kernels from 3 ears of fresh corn, or two cups frozen corn, thawed
- 1 clove garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- zest and juice of one lemon (you may not need it all)
- 1/4 cup chopped italian parsley
- 3 scallions, chopped (white and green parts)
- salt and pepper to taste
- In a large skillet, heat olive oil over medium to medium high heat.
- Add zucchini, bell pepper and onion and a pinch of salt to the pan and sauté until slightly softened but not browned, 3-4 minutes.
- Add corn and sauté for an additional 2-3 minutes.
- Add garlic and thyme, cooking for an additional minute, until fragrant. Remove from heat.
- Add scallions and a quarter of the lemon zest and juice - taste for seasoning -- add more zest and/or juice if desired.
- Toss to combine.
- Season to taste with salt and pepper
- You may or may not need the additional lemon juice and zest at the end, which is why I recommend tasting before adding the full amount.