dinner tonight summer edition: carrot & zucchini ribbons with grilled corn and quinoa salad

Small batch Salad 

dressing:

1/4 cup olive oil

2 TB  white wine vinegar

1-2 cloves garlic - minced or pressed  

pinch crushed red pepper flakes

pinch kosher salt

salad:

1 ears of corn shucked and grilled 

1-2  zucchini, ribboned with a veg peeler or mandolin 

1-2  carrots, ribboned with a veg peeler or mandolin 

handful basil - rough chopped 

handful  fresh italian parsley - rough chopped 

2-3 TB feta crumbles

MAKE

• make the dressing: garlic, olive oil, white wine vinegar, red pepper flakes 

• grill  corn for a few minutes to get it cooked and a nice char then cut the kernels from the cob and place into the salad bowl. 

• using a vegetable peeler or mandolin, take the zucchini and carrot and make ribbons about 3-4" long and place into the salad bowl.  

• add the chopped basil, parsley, or other desired herb and toss to combine.

• check for salt and pepper. 

• Serve topped with feta.