good-and-cheap

$ 3.20 t o t a l$ 0.80 / s e r v i n gCharredSummer Saladf o r t w o, o r fo u r a s a s i d e$5.50 t o t a l$2 .75 / s e r v i n gOne of the early supporters of this book, Gina, can’teat gluten and wanted more Mexican-inspired options.I designed this spicy summer salad for her, toppedwith popcorn for a crunch like croutons. Use smallerzucchini, and save the big ones for muffins (p. 21). Ifyou own a grill, use it instead of the broiler!2 medium zucchini2 cobs corn1 tbsp olive oil or vegetable oilsalt and pepper2 oz cotija or feta, crumbled1 cup popcorn (p. 74), poppedd r e s s i n gThe bitternessof broccoli isdelicious nextto the sweettartness ofapples. Plentyof crunch, too!1 large crown andstem of broccoli2 applesd r e s s i n g1 lemon, juiced1 tbsp olive oilsalt and pepperBroccoli Apple Saladf o r fo u rSlice the stem of the broccoli into 1 /8” discs. If you can’t get them that thin, don’tworry, but the thinner the better if you have the patience! Once you reach thecrown of the broccoli, cut each of the florets off and slice each of them as thinlyas you can as well. Set the broccoli in a bowl.Halve and core the apples, then place the apples flat side down on your cuttingboard to make them easier to slice. Slice the apples into 1 /8” pieces as well, thendump them into the same bowl.Choose either of the dressing options and prepare it by simply mixing theingredients together in a small bowl. Taste it and season with more salt andpepper to match your preferences.1 lime, juiced1 tbsp olive oil½ tsp chili powdersalt and pepperChop off both ends of the zucchini, then slice each intofour long sticks. Shuck the corn. Lay the zucchini andcorn on a baking tray, then rub them with oil, makingsure they’re well coated. Sprinkle with salt and pepper.Broil (or barbecue) for 2 to 5 minutes, depending onhow powerful your broiler is. Turn the corn over tomake sure it cooks evenly. The zucchini should start toblacken in some spots. This is good! Broil for another 2to 5 minutes, until the vegetables are lightly charred.Mix the dressing in a large bowl. Taste it and adjust.s a l a d54a l t e r n a t e d r e s s i n g1 tbsp yogurt1 tsp olive oil1 tsp lemon juice1 tsp fresh dill, choppedsalt and pepperPour the dressing over the bowl of vegetables and mix it all together.If you put a plate in the fridge for 10 minutes before serving the salad, it’ll staycrisp slightly longer. For the best presentation, pile the salad as high and tight asyou can manage.Chop the zucchini into bite-sized pieces and slice thecorn kernels from the cob. Transfer the vegetables intothe bowl with the dressing. Add the crumbled cotija orfeta and mix. Sprinkle popcorn (p. 74) over top, thendust with a little extra chili powder, salt, and pepper.s a l a d55