Okay, okay Mother Nature must have heard my cries for the sun. It’s here!! It’s a nice eighty degrees, and my skin is starting to take on some color. After seven twelve hour shifts in a row, I’m ready to cook. I can’t wait, I think my kitchen has missed me, or uh I’ve missed my kitchen.
P and I are going to a wine tasting at Vino tonight. We are super excited to taste local wines from Owen Roe. We always look forward to David O’Reilly’s annual release of Abbot’s Table, and Sinister hand. Two of our favorite wines.
We will also be checking out a cool show at the Doug Fir, but before all of that we still have a bunch of produce to finish before our next Organics To You delivery arrives on Monday.
I like our meals to consist mainly of vegetables. I think vegetables should be the foundation of any diet, vegetarian or not. P agrees with this idea, even though he does eat meat. We regularly consume spaghetti squash in the Fall and Winter but I wanted to try making spaghetti with zucchini. I saw a cool recipe on Green Kitchen Stories that called for zucchini and mango, but wanted to make a more savory version of their recipe. I always like zucchini with white sauce, but since we are trying to eat healthy this just wasn’t in the cards for tonight’s dinner. I decided to adapt a recipe I ate regularly two Summer’s a go. I used to mix whole grain pasta with shredded zucchini, garlic, Greek Yogurt, and shredded cheddar for a healthy mac and cheese like meal.
Instead of using pasta tonight, I just used zucchini. Delicious, perfect, light and simple. Go on- give it a try. You know your garden is going to leave you questioning what to do with all that zucchini to come.
Ingredients:
- 2 large zucchini
- 2 -3 cloves garlic
- 2-3 Tbsp Extra Virgen Olive Oil
- Juice of half a lemon
- 1 small container, or 6 oz of Greek Yogurt
- A big handful of fresh basil
- Salt and pepper
- Crushed red pepper flakes
- Grated Pecorino Cheese
- Shred zucchini using a a julienne slicer, mandoline, or food processor.
- Toast pine nuts until lightly brown.
- Make yogurt sauce by combining yogurt, lemon, and olive oil.
- Sautee garlic until soft and fragrant.
- Add zucchini, and cook for 1-2 minutes, so it’s still a little crunchy.
- Add salt, pepper, and chili flakes.
- Remove from heat, mix with yogurt sauce.
- Top with shredded cheese, basil, and toasted pine nuts.
- Delicious!!
alittlepicnic 