Zucchini salad is the perfect summer dish to enjoy your bounty all year long. Paired with grilled corn, spicy jalapeños and fresh herbs, this summer side dish will have your taste buds rejoicing. A great recipe for picnics, potlucks and backyard BBQs.
Mincrements. This is how I live my life.
I realize that the word increment already notates a small step, but even that is usually too big for me. I get really overwhelmed when I think about my to do list as a whole. When people say, “there aren’t enough hours in the day” I start to get a little panicky. I found that I operate the best when I focus on what is directly in front of me, and break that down into the smallest possible actionable steps.
Mincrements is really a practice in patience. I’ve realized that I can do everything that needs doing, and everything that I want to do, it just all might take a little longer than I would typically want it accomplished.
Teeny tiny steps will get you where you want to go…….eventually.
Every day I’m faced with things I want to do; cook, photograph, play outside, hug babies, read, spend time with my friends, etc. I’m also faced with things I have to do; pay bills, load the dishwasher, run errands, laundry…..you get the idea. Each day I do a little of everything.
I pay one bill.
I read for 10 minutes.
I open a blog draft (but don’t usually write anything but the title on the first day)
I take photos (but don’t usually edit them in the same day)
I walk with Olive to do my errands (sometimes walking to the farmers market with my friend and her huggable children)
I write down an idea.
I google one article of something I’ve been wondering about.
I menu plan for another day.
I choose props for a project I’m shooting another day.
I’ll reply to 3 emails in my inbox.
Mincrements allow me to slowly accomplish my goals without ever feeling overwhelmed because each activity only lasts between 10 and 30 minutes. I can do pretty much anything for 30 minutes. I’m starting to find a really good balance between fun and not fun.
Grilled corn and zucchini salad
This grilled corn and zucchini salad recipe was many months in the making. It all started back in January when I first began thinking about what I wanted to grow in my garden this year.
It started to take shape week after week as I made lists, drew diagrams, bought dirt, dug holes, researched irrigation systems, read up on gardening in a drought, cleaned up my grill for the season, conceptualized the recipe, prepped the ingredients, tested the recipe, chose the props, photographed the recipe, edited the photos, wrote a couple of sentences a day…….you get the idea.
Here we are, 1/2 a years worth of mincrements transformed into one amazingly tasty salad.
If you’re trying to accomplish something, big or small, keep going. You’ll get there….eventually.
Grilled Corn and Zucchini Salad
Grilled Corn and Zucchini Salad
- 4 ears of corn husked
- 4 small zucchini
- 1 jalapeno thinly sliced
- 1/3 cup basil finely chopped
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1/3 cup crumbled feta cheese
- fresh ground pepper
- Heat grill to medium high heat.
- Wrap ears of corn in foil and place on the grill. Turn every 10 minutes until cooked through, about 30-40 minutes total. Cool. Cut kernels from cob.
- Meanwhile, using a vegetable peeler, slice zucchini into thin ribbons.
- In a small bowl, whisk together olive oil and white wine vinegar.
- In a large bowl combine zucchini, grilled corn kernels, and jalapeno slices. Toss with vinaigrette until coated. Top with feta and fresh ground pepper.