Mash Mish Meals

Taking Advantage of Tomatoes and Corn

When people learn about my past life as a restauranteur, they usually ask ‘what kind of food did you serve’. I’d coined the term Fresh Market Cuisine℠ as Goldie’s style cooking; ‘celebrating’ the bounty of each season.
This has evolved into a more focused style of cooking I now employ for my family. It’s super local, seasonal, and quick. We’ve named it “mash mish” cooking.

This week’s favorite: Chorizo with Corn, Cherry Tomatoes, and Zucchini

yielding 4 main dishes or a side dish for 8: in 15 minutes!

1 Tbsp olive oil
2 links Chorizo, skinned of the casing and sliced ¼ inch on the bias
1 medium zucchini, sliced in half the long way, and then made into ¼ inch coins
2 cloves garlic, chopped
½ cup white wine (optional)
4 ears corn, kernels sliced from ears (I lay the ear onto the cutting board and slice)
1 pint cherry tomatoes, halved
6 oz (1/2 can) white beans, well rinsed
1 oz lime juice or 1 Tbsp of a clear vinegar- like cider or rice vinegar
S&P
1 cup loosely packed Thai basil, chopped (you can use regular basil, bush basil, even cilantro)

Heat oil in a pan over medium heat. Add the sausages in a single layer and sauté 2 minutes per side.
Optional Step: While chorizo is cooking, you can, but don’t need to, microwave the corn kernels, covered by a damp paper towel for 2 minutes. I just hit the ‘add a minute’ and adjust.
Put heat on high and add in zucchini and garlic, sauté 3 minutes.
Hit the sauté with the wine, or a bit of water and after 30 seconds, turn heat to medium.
Add corn, tomatoes, and beans. Cook 2 minutes. Adjust seasoning of salt and pepper, add the acid.
Mix well, add basil and enjoy hot or at room temperature.