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Zucchini Squash Salad

>> 7/12/10

There once was a vegetable that had a green color,
with seeds in the middle of its corehead.
When it was good it was very, very good
but when it was bad it was horrid.
This a very, very good way to eat zucchini.  It's raw and splashed with lemon juice, so you don't have that bitter or mushy business to deal with.  This summer vegetable is low in calories and filled with nutrients.  I modified this recipe from Eating Local, The Cookbook Inspired by America's Farmers which I bought to help me find something new to do with favorite vegetables and to learn what to do with the new items.
1. Slice zucchini with my preferred vegetable peeler  (or mandaline for you sassy types)
2. Add: 
    lemon juice
    s&p to taste 
    toasted pine nuts (they called for toasted sliced     almonds)
    torn lettuce (I didn't have arugula per the recipe)
    fresh basil
    garlic (I forgot to add and it was delish)
    shaved parmesan (leave off if you're vegetarian) 
I made a double batch - lunch and dinner today. 

Zucchini Ribbons Part 2 
Zucchini on FoodistaZucchini

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Possibilities Waiting to be Created

Possibilities Waiting to be Created
Santa Monica Farmers Market

Crunch Time

Gives any well-intentioned cook, completely possible ways to get more real, fresh food onto the table without being shackled to a recipe or breaking the bank or getting an uprising from finicky eaters.
We are big on quick food prep - Chop Therapy - to make real food into fast food and we use what we term flavor savors that give a flavor punch to foods instead of using preservatives or processed ingredients.
We love getting the whole family involved in the food preparation effort. We also use some momgenutity for presenting real food in our homes so it stands a chance against the marketing assault of the Happy Meal.
Please share your ideas and share our posts with anyone you know who might want more real food in their meals.

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