1.  Heat oil in large skillet over medium-high heat. Add zucchini and cook until softened and browned at edges, about 3 minutes.
2. Add corn and cook until deep yellow and softened, about 2 minutes
3. Add garlic and cook until fragrant (about 1 minute) and remove from heat
4. Stir in herbs, lemon juice, salt and pepper to taste and serve.

Looking back at my first year as a mom food blogger, I can honestly say 2010 has been amazing. From experimenting in the kitchen and online. Dining adventures at restaurants all over New England. To finding and meeting many bloggers and business-owners that truly inspire. How to sum up the last 12 months in a single blog post? A round-up naturally! So here it is: the top five things I ate in 2010 (drum roll please)....





I had never tried cooking anything with bulgur, much less tried to make a burger out of some. This dish not only challenged me as a cook, but my family of carnivores as well. It was really, really good. And the lime mayo was a perfect accompaniment.


One of my all-time favorite one-pot meals. I think what helped make this dish on the top five was the fact that the boys couldn't get enough of it - even the chorizo and saffron.




This is one of two dishes that got an A+ in 2010. It was a terrific side dish to an equally terrific summer. Grilled corn salad served in beefsteak tomato cups are a staple to any Forth of July cookout from now on.




Not only has blogging about family meals given me a new level of appreciation for my Dad's cooking, but a dish like Grilled Asian Pork Chops reminds me how a few simple, fresh ingredients can put a smile on our kids (and our own) faces. Thanks Dad.



This dish was a result of my submission to the blogging equivalent of Top Chef - Project Food Blog. This dish scored an A+. It filled our house with deliciousness. It introduced me and my oldest to a wonderful story called The Butter Man. It was comfort food at its best.

Not only did preparing this dish push me outside my comfort zone as a cook, but the entire Project Food Blog experience helped me grow as a blogger. I drew inspiration from fellow competitors and was touched by the support I received from bloggers, friends and family. I was not expecting to make it past the first round, so was thrilled to have had the chance to compete in challenge #2 - tackle a classic dish from another culture.

Similarly, I was not expecting for this blog to take off past a couple of posts. Yet I find myself looking at each recipe, restaurant review, or food event as a challenge, ready to move on to the next one. 2011 will be the biggest challenge yet. Bring it.

This week's recipe is inspired by GOOP -- Gwyneth Paltrow's lifestyle website and weekly newsletter. For those not familiar with GOOP, it is Gwyneth's outlet to share advice and tips on travel, food, fashion and self-care. I subscribe to GOOP mainly for the entertainment factor. Ahh... if only I could stay at five-star resorts when traveling to Spain or dine and share recipes with celebrity chefs! I probably get more enjoyment reading Angry Black Lady Chronicle's posts about the impracticality of GOOP.



Okay, I should stop picking on Gwyn. After all, it was her Mexican Style Family Dinner edition that inspired me to make Shrimp Tacos. Hey, if Gwyneth can make these (in her fabulous kitchen), then I can too!


Southwestern Shrimp Soft Tacos
Inspired by GOOP and Adapted from Epicurious


INGREDIENTS:

Two of my all-time favorite things to eat in the height of summer: ripe garden tomatoes and grilled corn. The boys love corn. I love how my 2-year-old will eat corn off the cob like a little monkey. The boys and tomatoes... not so much. They love cooked tomatoes but my oldest will gag from the meaty texture of a raw tomato. You would think I was poisoning him if you saw his face when putting sliced tomatoes in front of him. Sigh.

But I had to give this recipe from Bon Appetit a try. Tomato, corn, and goat cheese? Yes please!


Stuffed Tomatoes with Grilled Corn
Adapted from Bon Appetit, July 2001

INGREDIENTS:

2 large ears of corn, husked
1 large red bell pepper
4 large beefsteak tomatoes (each about 9 to 10 ounces)
1/4 cup extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon grated lime peel
1 garlic clove, pressed
2 tablespoons chopped red onion
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons minced seeded jalapeño chili
1/2 cup crumbled soft fresh goat cheese (about 2 ounces)

DIRECTIONS:


The Good: A great summer side dish: refreshing, easy to prepare. The goat cheese balances well with the mild heat of the jalapeño. I couldn't get enough.

The Bad: There is really nothing bad to say about this one. The boys even enjoyed it!

Grade: A+. 'Nuf said.