Does that picture just not scream summer? And if you’re looking to save some $$ so you can purchase some flip-flops or those cute shorts you’ve been eyeing (or whatever your current obsession may be) cook and eat seasonally! Corn is a bit expensive here in Korea, but right before I left, it was 4 for $1 in Austin (sigh it was 6 for $1 not too long before). So buy as much as you can when it’s practically free and freeze the rest for later. If you don’t know how to do so, Google it! 😉
Looking at these photos makes me miss my CSA box, not to mention actually cooking in my kitchen period. My time spent in a kitchen since I arrived in Korea = zero. Don’t get me wrong. The food here is A-MAZING! But for a gal who normally eats out only 1-3 times a week, I’m itching for some home-cooked meals. My dad, on the other hand, has a different agenda – feed his little girl something different for every meal… I’m slowly resembling Jigglypuff and I don’t like it! Anyway, in my last CSA box were these fun summer squash. I’d never had pattypan squash (a.k.a “flying saucer”) before, and despite the uniquely distinct appearance, the flavor did not deviate much from the zucchinis I’m used to. As for the corn, why are you so sweet? You are truly my weakness during this time of year. You…and ice cream.
Since I made pesto last time, I wanted to make something different with basil and good ol’ Martha Stewart came to the rescue – homemade basil oil. I was surprised by the ease of the instructions. I’m thinking cilantro and rosemary oil are possibilities for the future. Roasted tomatoes = another weakness (yes, I have many). However, this time, I simply threw them into the pot along with the corn and zucchini for a no-fuss, one pot meal. At the very end, I tossed everything with a generous amount of basil oil and topped with cheese for that extra punch of flavor. I don’t think I’ve seen goat or feta cheese here in Korea..I am deprived, indeed.
