Hi there! Feels like ages since I last blogged! This past week was a wonderful and much needed break from the sticky and crazed city. After a near 9 hour drive from NYC to the Cape, it kicked off with a relaxing girls weekend, complete with many round of cornhole, Guesstures, and a fun dinner at The Beachcomber, an awesome beachside restaurant and bar in Wellfleet.
Next stop was Boston, where we managed to sneak in a trip to one of my favorite ice cream shops, J.P. Licks, and enjoyed a fantastic tapas dinner at Toro in the South End (a new location is opening in NYC soon!). The much anticipated Beyonce concert far exceeded any and all expectations. It was by far THE best show I have ever seen. I still get chills just thinking about Queen Bey belting and shaking it 150% nonstop.
The rest of the week was spent hanging out with my family in Rhode Island, which of course included trips to all of my new favorite spots: Black Goose for coffee and sandwiches, Gray’s for ice cream, and a trip to Narragansett for Brickley’s ice cream (totally worth the trek). The vacation peaked on Friday with the Taylor Swift concert with Emma, which had me dancing and singing along with the thousands of other screaming Swifties.
After a week of eating out, my last vacation dinner was prepared by me at home: Red Wine Marinated Grilled Steak with Caprese Salsa (How Sweet It Is) and Grilled Corn & Zucchini Salad (my recipe below). It was a simple and delicious meal, perfect for a relaxed summer night. Returning back to New York (begrudgingly as always) full of New England ice cream, lots of laughs and memories, this summer vacation will definitely go down in the books as a great one.
Grilled Corn & Zucchini Salad
6 ears corn
2 medium zucchini
1 tbsp olive oil
1 pint grape tomatoes, quartered
1 jalapeño, seeded and small-diced
1/4 cup fresh cilantro, chopped
6 oz crumbled blue cheese
1 lime, juiced
2 tsp olive oil
1. Heat your grill to medium-high heat. Shuck the corn and wrap in tinfoil. Halve the zucchini lengthwise, brush with olive oil, and season with salt & pepper.
2. Grill the corn in the foil for about 10 minutes until kernels are tender, then remove the foil and grill 5 minutes more until it just starts to blacken. Grill the zucchini about 3 minutes per side until tender and grill marks form. Remove from the grill and let cool slightly. When cool enough to touch, cut the kernels off the cob and place in a large bowl. Dice the zucchini into 1/2-inch chunks and add to the bowl.
3. Add the quartered tomatoes, jalapeño, cilantro and blue cheese to the bowl with the corn and zucchini. Stir in lime juice and a teaspoon or two of olive oil. Season to taste with salt & pepper.