There’s been a bit of cheating recently. It’s over. It’s just over.
Sautéed Baby Zucchini with Squash Blossoms and Lemon Basil
Ingredients
- 3 tablespoons butter, divided
- 1 pound baby zucchini, halved lengthwise, each half cut lengthwise into 3 wedges
- 1 1/2 teaspoons chopped fresh lemon basil or regular basil
- Fleur de sel (fine French sea salt)
- 18 zucchini squash blossoms
- Market tip: Buy a small pot of lemon basil at a nursery if it’s not available at farmers’ markets.
Preparation
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Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat. Add zucchini; sauté until crisp-tender, about 2 minutes. Stir in basil. Season with fleur de sel. Transfer to plate. Melt remaining 2 tablespoons butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side. Arrange atop zucchini and serve.
Flat Beans With Pecorino
Ingredients
- Kosher salt
- 1 1/2 pounds fresh Romano or flat beans, trimmed
- 1 1/2 tablespoons good olive oil
- 1 1/2 teaspoons sea salt or fleur de sel
- 3/4 teaspoon freshly ground black pepper
- 4 to 5 ounces shaved aged Pecorino Romano cheese
Directions
Bring a large pot of water to a boil, add a tablespoon of salt and the flat beans, and cook for 3 minutes, or until the beans are just tender. Drain immediately and place the beans on a platter. Drizzle with the olive oil and sprinkle with the sea salt and pepper. Toss with the Pecorino and serve hot or warm.
Corn on the Cob With Cayenne and Lime
Ingredients
- 6 ears corn, husked and cleaned of silk
- 6 tablespoons unsalted butter
- 1 to 2 teaspoons cayenne pepper, or to taste
- Juice of 2 limes (about 2 tablespoons)
- 1 teaspoon salt
Directions
Bring a large pot of salted water to the boil. Add the corn and cook just 4 minutes, no longer.
Meanwhile, melt the butter with the cayenne. Add the lime juice and salt. Drain the corn, brush generously with the flavored butter and serve immediately.
Tortfeeder 