Recipe of the Week: Boulder “Caviar”

My hometown might be the fitness capital of the country: Kenyans, professional Ironman triathletes, runners and cyclists of all distances, styles and classes, from age-groupers to elite professionals, come here to train (and often, stay). The weather is almost always cooperative, if not absolutely perfect, and the city’s population is largely trim, fit and in excellent health.

Absolutely necessary to Boulder’s healthy profile is access to excellent food. We have seven natural-foods stores, farmer’s markets twice a week, and every “conventional” grocery store in town has a special section for natural and health foods. We’re spoiled rotten. Especially during the summer, when the local crops make for excellent eats & treats. This recipe is one of my favorites: it can be a snack, a side dish, an appetizer, a healthy alternative to that bag of potato chips while you’re watching TV. I love it in the summer because we get in sweet corn from Olathe, Colorado. Olathe corn is so popular here that produce and market clerks have a hard time keeping up with the demand for it. And now, without further ado…

Boulder “Caviar”

  • Kernels cut from 2-3 ears sweet corn
  • 2 zucchini squash, cut lengthwise into quarters and crosswise into 1/4 inch pieces
  • 3/4 cup edamame, shelled (fresh or frozen)
  • Approx. 2 tsps extra virgin olive oil
  • A pinch (or more or less as you like it!) of the following: dried cumin, cayenne pepper, sea salt
  • 2 tbsps each fresh finely chopped basil, dill

Combine the vegetables in a skillet on low to medium heat, lightly coating with olive oil (I like to use an olive oil mister). Add dry spices and stir to combine evenly. Cook until veggies are crisp-tender, about 6-8 minutes or, for those of us living at higher altitudes, 8-12 minutes. Remove from heat, add basil and dill, and stir to combine. Serve as quickly as possible and enjoy!

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