Weeknight Meal for Spring

Hello everyone,

Spring is finally here! Gone are the days I decide a frozen gluten free pizza is dinner (what, I added mushrooms to the top!?) Gone are the days I make a huge vat of gluten free lasagna and eat it for the whole week/half a week...Til next winter at least.

With spring comes fruits and vegetables that you can actually get excited to cook (winter root vegetables...BORING)! Here is a quick, yet unique, weeknight meal-featuring lots of the spring produce starting to pop up around grocery stores...and the tilapia? Well, the salmon was not on sale this week... :) Very fast, pretty healthy, very colorful!

Ingredients:
For the corn salad:
3 ears of corn, husked and cleaned
3 big handfuls of green beans or asparagus
1 bowl of iced water
1 carton cherry tomatoes, sliced in half
juice of 1-2 lemons
2 tablespoons olive oil
salt and pepper

For the plantains:
2 plantains, peeled and sliced
olive oil
salt and pepper

For the Tilapia:
2 Tilapia fillets
2 Tablespoons olive oil
salt and pepper

Directions:
For Corn Salad:
Bring a large pot of salted water to boil. In the mean time, slice tomatoes in half. Also, trim ends off of green beans and slice them into two inch pieces. When water is at a boil, add corn and let boil for about 3 minutes, remove and set aside to cool. Next add sliced green beans, let blanch for 2 minutes and quickly add them to a bowl of ice water to cool. Trim corn off the cob and then slide back of knife over husk to squeeze all juices out of husk. Combine cherry tomatoes, corn, and green beans in a bowl. In a separate bowl, squeeze the juice of the lemons, add pepper and salt and slowly blend in olive oil. Pour this dressing into bowl of vegetables, stir to combine, taste-season as you want.

For Plantains:
Preheat oven to 450 degrees. Place sliced plantains on parchment paper on a baking sheet, sprinkle with olive oil, salt and pepper. Place in oven and cook for 10 minutes, flip each plantain over and cook an additional 5 minutes. Remove from oven, serve while hot.

For Tilapia:
Heat olive oil in a small saucepan on medium heat until you can splash a bit of water in the pan and it fizzles. Season tilapia with salt and pepper on both sides. When olive oil is ready, place tilapia in saucepan and let cook for about 2 minutes on each side. Remove from heat.

To serve:
Place tilapia on plate and spoon corn salad on top, serve with plantains on the side. Enjoy!