Original title: Orzo and Zucchini Salad from the magazine Everyday Food. I did not have orzo and felt macaroni would be an appropriate substitute, and ended up altering the recipe quite a bit. It doesn’t quite make it a Jenn Original, but definitely my own spin to the recipe.

2 cups uncooked macaroni
2 large zucchini, quartered length-wise and thinly sliced
1 tbsp plus 1 tsp olive oil
1 tsp minced garlic
1 tsp white wine vinegar
1/2 cup chopped basil
1/4 tsp pepper

Bring a pot of salted water to a boil. Cook macaroni per package directions until al dente. Drain and spread on a rimmed baking sheet to cool.

Over medium-high heat, saute garlic in 1 tbsp olive oil to 2-3 minutes. Add zucchini and toss, sauteing 4-6 minutes or until zucchini is crisp-tender. Remove from heat.

Combine macaroni, zucchini, and basil in a large serving dish. Toss well with additional 1 tsp olive oil, vinegar, and pepper. Serve at room temperature.

Original title: Bok Choy, Carrot, and Apple Slaw from the book Everyday Food: Great Food Fast.  This is a quick and easy side dish on a hot summer day. My cutting skills aren’t the greatest, so my salad wasn’t as uniform as the one pictured in the recipe, but it still tastes good. Try using toasted sesame seed oil instead of vegetable oil for Asian-style flavor.

1 lb baby bok choy (4 to 6 heads), halved lengthwise
1 apple, peeled and cut into matchsticks
2 large carrots, shredded
3 tbsp fresh lemon juice
1 tbsp vegetable oil
1 tsp finely grated peeled ginger
salt and pepper, to taste

Rinse bok choy under cold water to remove grit. Cut crosswise into thin strips and place in a large colander. Sprinkle with 1 tsp salt. Toss to coat. Top with a heavy plate that fits inside colander and weight with skillet or another heavy object. Set in sink to drain.

In a large bowl, mix apple, carrots, lemon juice, oil, and ginger. Add bok choy, season with salt and pepper as desired.

Tip: to easily grate ginger, freeze prior to using. Also, toss apples in 1 tbsp lemon juice prior to mixing all items together to prevent browning. Toss remaining 2 tbsp with the rest of the ingredients.
 

To prepare corn:

Peel back husks of 4 ears of corn, leaving them attached to the base of the ear. Remove and discard silk, pulls husks back over corn. Place several paper towels on the microwave and arrange ears side-by-side on top of towels. Microwave on high for 8-9 minutes or until crisp-tender.

Remove husks and serve with Basil Butter (see below).

From Cooking Light magazine, here is a quick and easy side dish with a subtle flavor. This could easily go with a Thai or Chinese style main dish, but would also be great with fried or barbecue chicken. The recipe is quite mild, so if you prefer some spice, adjust the seasoning to suit your tastes.

1 tsp butter or olive oil
1/4 tsp curry powder
1/8 tsp allspice
1 1/3 cups chicken broth
2/3 cup uncooked couscous

Melt butter or heat oil in a saucepan over medium heat. Add curry and allspice, cook 1 minute, stirring constantly. Add broth and bring to a boil. Remove from heat.

Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork.

Garnished below with a small sprig of rosemary.

From Everyday Food magazine, this recipe calls for a 6-pound piece of watermelon. I cut that in half and adjusted the rest of the ingredients accordingly. Here is the original recipes:

1/2 tsp finely grated lime zest
2 tbsp lime juice (from 1 lime)
2 tbsp light brown sugar
2 tbsp light rum
1/4 tsp salt
6-pound piece chilled seedless watermelon
2 tbsp slivered fresh mint leaves

In a large bowl, whisk together lime juice, sugar, rum, and salt.

Using a melon baller, scoop melon into balls (about 10 cups) or cut melon into bite-sized pieces. Add melon to lime mixture. Sprinkle with mint and lime zest, and toss gently to combine. Serve immediately or cover and refrigerate, up to 2 hours.

When using the melon baller, I noticed a large amount of juice from the melon getting left behind. I would suggested saving it if possible and pouring back over the pieces of melon.