Creole Summer Garden Sides + More Zydeco Fun

With local homegrown produce so abundant right now, I can't stop making these wonderful summer side dishes. They are very easy to make and can easily be converted into a main course, with the addition of cooked shrimp, chicken, or ham. They are fabulous and guaranteed to please your family and guests and perfect for your Fourth of July celebration. Bon Appetit!

Creole Garden Pasta Salad w/ Mustard Vinaigrette

8 ounces favorite pasta, cooked according to package directions
2 tbs.'s olive oil
2 cloves garlic, thinly sliced
1 onion, chopped
1 medium zucchini, diced
1 medium yellow squash, diced
1/2 cup each,  green and red bell pepper, chopped
1 cup Creole cherry tomatoes, cut in half
1 small can sliced black olives
1 jalapeno pepper, seeded and chopped
1/2 cup freshly grated Parmesan cheese

Cook pasta according to package directions. While pasta is cooking, chop the veggies. Place cooked and drained pasta in a large serving bowl.

 In large skillet, heat olive oil and saute onions, garlic, jalapeno, and bell pepper, for 5 minutes. Add zucchini and yellow squash, and saute for 3 more minutes. Add tomatoes and saute for 2 more minutes. Remove from heat and add olives.

Transfer veggie mixture to pasta bowl and toss well. Make the vinaigrette. (recipe below)

Creole Mustard Vinaigrette

2 green onions, white parts only , finely chopped

1/8 cup white wine vinegar

1/4 cup olive oil

2 tbs.'s Creole or Dijon mustard

2 tsp.'s minced garlic

3 tbs.'s fresh parsley, chopped

Salt to taste

1/2 tsp. black pepper

1/2 tsp. Creole or Cajun seasoning

In small bowl, combine green onions, vinegar, mustard, salt, and seasonings. Slowly whisk in the oil and mix well.  Pour dressing over pasta mixture and toss to coat. Cover and refrigerate for 1 to 3 hours. Top with Parmesan cheese before serving. Fab!

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Creole Garden Veggie Rice

4 ears fresh corn,  grilled or boiled

1 1/2 cups cooked rice

1 cup Creole cherry tomatoes, cut in half

1/2 cup fresh basil leaves, chopped

1 small red onion, chopped

1 jalapeno pepper, thinly sliced, optional

1 tsp. Cajun seasoning

2 tbs.'s red wine vinegar

2 tbs.'s olive oil

Salt and pepper to taste

When corn is cooled, cut off cob in planks.  Combine rice, tomatoes, onions, basil, and jalapeno pepper. Toss gently and top with corn. Combine the seasoned oil and vinegar and drizzle over top and sprinkle with a little more Cajun seasoning.  Heat in a preheated 350 degree oven for 10 to 15 minutes. This really makes the flavors pop!  Out of this world! 

For my Cajun Grilled Corn on the Cobb recipe,  click here.

 

Serve with my Spicy Creole Cornbread. Click here for the recipe.

I'll be sharing these at Tasty Tuesday's , These Chicks Cook, What's Cooking Wednesday, Cast Party Wednesday, and Full Plate Thursday.

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And for a little more Zydeco fun, here's a little clip of Horace Trahan and the Ossun Express rockin' the crowd with his hit song, " I Done Got Over". One of Cajun country's favorite dance bands, they never fail to get you movin'! Give it up and let the good times roll, cher!

Hope that ya'll are having a wonderful week! Merci beaucoup for stopping by!