For better or worse, when I get stressed or overwhelmed (refer to: I’m writing a cookbook post}, I have a natural instinct to run away from everything. Sometimes this involves planning elaborate trips out of the country for a couple of weeks, other times it involves taking the day and driving. Yesterday, M and I headed to Lake Tahoe and while the area was packed (really, really packed), we managed to find a quite area to walk along the lake and spread out for a picnic. It was the perfect day to help me relax and not think about all the craziness happening.

(Plus, you can’t go wrong with fresh mountain air and nature.)

Roasted Zucchini, Corn, and Buckwheat Salad {Mountain Picnic}

Roasted Zucchini, Corn, and Buckwheat Salad {Mountain Picnic}

Roasted Zucchini, Corn, and Buckwheat Salad {Mountain Picnic}

Roasted Zucchini, Corn, and Buckwheat Salad {Mountain Picnic}

Roasted Zucchini, Corn, and Buckwheat Salad {Mountain Picnic}

Roasted Zucchini, Corn, and Buckwheat Salad {Mountain Picnic}

Roasted Zucchini, Corn, and Buckwheat Salad {Mountain Picnic}

Picnic Fare:

Chicken Salad with Blue Cheese & Grapes

Gluten-free Brownies (Made with Teff Flour)

Whole Wheat Pita

Cheese/Grapes/Olives

Roasted Zucchini, Corn, and Buckwheat Salad {recipe below}

Roasted Zucchini, Corn, and Buckwheat Salad {Mountain Picnic}
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • ½ cooked pearled buckwheat
  • 1 cup water
  • 1 small zucchini
  • 1 ear of sweet corn
  • 1 medium sweet pepper
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 1 ripe avocado, cubed
  • Goat Cheese, optional
  •  
  • Juice from 1 lime
  • ¼ cup minced cilantro
  • 2 teaspoons honey
Instructions
  1. Preheat oven to 400˚. Dice zucchini and peppers into bite size pieces and remove corn from cob. Toss zucchini, peppers, and corn together with olive oil, salt, and pepper. Roast for 20-30 minutes until tender and beginning to brown.
  2. Bring 1 cup of water to a boil, add buckwheat, and reduce to a simmer. Cover with a lid and cook for 15 minutes. Remove from heat and let sit for 10 more minutes. Rinse with cold water.
  3. Combine roasted vegetables, cooked buckwheat, cubed avocado, and goat cheese, if using. Whisk together lime juice and honey, drizzle over salad. Add in cilantro and toss everything together.
Notes
*buckwheat is easily cooked into mush- I watched it closely and tasted occasionally for right consistency.
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