Longevity Noodles

Longevity Noodles in serving dish with chopsticks

Noodles have long been a part of Chinese cuisine. In fact, back in 2005, a bowl of 4,000 year old noodles was unearthed at an archeological site in northwest China. On birthdays and during Chinese New Year celebrations, Longevity Noodles are often served; the longer the noodle the better, and to be able to eat the noodle without cutting or biting ensures an even better, longer life. This Longevity Noodle recipe comes from Eileen Yin-Fei Lo, a chef and author of 11 Chinese cookbooks.

Tip: The fresh egg noodles are quickly cooked, then rinsed and drained. It’s important that the noodles are drained well, the drier the strands, the better they will absorb the sauce at the end.

Tip: Once you start stir-frying, the recipe comes together very quickly, literally in minutes. Have everything prepped and ready to go; even the sauce should be made in advance so that all you have to do is pour it in.

The Longevity Noodles can be enjoyed on their own or as part of a larger meal. They would be wonderful with grilled chicken, shrimp, or tofu. We enjoyed the dish as is, adding a squeeze of Sriracha and a dash of extra soy sauce at the table.

Wishing you a wonderful Year of the Monkey and best wishes for a long and healthy life!

Longevity Noodles in serving dish with chopsticks

Longevity Noodles

  • Servings: 4
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*slightly adapted recipe by Eileen Yin-Fei Lo for Food & Wine

Ingredients:
2 quarts water
5 oz mung bean sprouts
1 ½ teaspoons salt
½ lb fresh Chinese egg noodles
¼ low sodium chicken or vegetable stock
1 Tablespoon plus ½ teaspoon low sodium soy sauce
½ teaspoon sesame oil
1 Tablespoon peanut oil
One ¼ inch thick slice of fresh ginger, lightly smashed
4 oz snow peas
6 canned water chestnuts, sliced ¼ inch thick

Instructions:
Bring the water to a boil in a large saucepan. Put bean sprouts in a strainer, lower into the boiling water and blanch for 10 seconds. Remove the strainer and rinse the sprouts in cold water; drain well.

Add salt to the water in the sauce and bring back to a boil. Add the noodles and cook, stirring for 1 minute. Drain the noodles thoroughly in a colander and rinse them in cold water and drain. Rinse again, then drain, lifting them carefully to separate and dry the strands.

In a small bowl combine the chicken stock with the soy sauce and sesame oil to make the sauce.

Warm a large skillet or wok over high heat for 45 seconds. Add the peanut oil and swirl to coat the skillet. Stir in the ginger and cook for 10 seconds. Add the snow peas and stir-fry until bright green, about 1 minute. Add the water chestnuts and stir-fry for 30 seconds. Add the bean sprouts and stir-fry for 1 minute.

Stir the sauce, then add it to the skillet and bring to a boil. Add the noodles and stir-fry until they absorb the sauce, about 2 minutes. Transfer noodles to a platter and serve immediately with Sriracha and soy sauce for passing.

Longevity noodle ingredients: noodles, bean sprouts, snow peas, water chestnuts, ginger, peanut oil, soy sauce, chicken stock, and sesame oil.
Prep and gather all your ingredients, including making the sauce. This recipe comes together in minutes, so it’s important to have everything at the ready.
Blanching bean sprouts
Blanch the bean sprouts for 10 seconds. Remove strainer from water and rinse sprouts under cold water. Drain well.
Peanut oil in skillet
Warm a skillet or wok over high heat for 45 seconds. Add peanut oil and swirl to coat pan.
Add ginger to skillet
Add ginger and cook for 10 seconds.
Adding snow peas to skillet
Add snow peas and stir-fry until bright green, about 1 minute.
Adding water chestnuts to skillet.
Add the sliced water chestnuts, and stir-fry for 30 seconds.
Adding bean sprouts to skillet
Add the bean sprouts, and stir-fry for 1 minute.
Adding sauce to skillet
Stir the sauce, add it to the wok and bring to a boil.
Adding noodles to the skillet
Add the noodles and stir-fry until they absorb the sauce, about 2 minutes.

Longevity Noodles in skillet

Longevity Noodles in skillet

Lasagna Roll Ups

Lasagna Roll Up with basil

Wednesday night is pasta night at White House Red Door; at the very least, that means 52 nights of pasta a year and, to be honest, I’m sure we exceed that, easily. The wonderful thing is that there are so many shapes, sizes, styles, and sauces that we could quickly go through a year without any repeats. Actually, having written that, I really should consider this a challenge. Note to self… New Year’s Resolution decided… a year’s worth of pasta.

Most Wednesday nights I use dry pasta, pairing with some seasonal veggie and sauce. Occasionally meat makes an appearance, but only in a supporting role. Favorites include:

  • orechiette + kale + Italian sausage
  • spaghetti carbonara
  • baked orzo + shrimp + tomatoes + feta
  • penne + tuna + tomatoes + capers
  • tortellini + sautéed zucchini + pesto

Fresh pasta is a tremendous treat; a group effort saved for a quiet day when we can dedicate ourselves to the task. The rewards are well worth the effort and seem to lend themselves to cold, snowy days.

  • homemade butternut squash ravioli + sage + brown butter
  • homemade tagliatelle + bolognese
  • homemade lasagna noodles + béchamel + bolognese + parmesan

Rainbow ChardOne dish that turns up almost monthly is Lasagna Roll Ups. The perfect preset portions, incredible variety in terms of filling, and ease in getting this on the table make it one of my pasta night “go to” stand outs. The basic formula of ricotta, parmesan, salt and pepper remains constant, even standing alone if needed. However, when you have leftover or fresh veggies staring at you every time you open the fridge, throw them in the filling. Just about anything works- squash, zucchini, greens, peppers, mushrooms, onions are just a start.

This recipe is one to play with according to your taste. The quantities of sauce and cheese below are just guidelines. Love your lasagna gooey, saucy and cheesy? Done. Just add more sauce and cheese.   Hate greens? No problem. Swap the greens for another vegetable you like. Missing the meat? Brown some sausage, ground beef, or add leftover chicken. It will be delicious. Trust yourself!

PS- If you have any roll ups left, they make excellent additions to a lunch box. Simply warm up in the microwave and immediately transfer to a thermos.

Lasagna Roll Up with basil

Lasagna Roll Ups

  • Servings: 6-8
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Ingredients:
1 box lasagna noodles (15-18 noodles)
1 32oz jar of your favorite marinara sauce, 1 ½ cups reserved
2 cups ricotta
½ cup freshly grated parmesan, plus more for sprinkling
1 ½ cups shredded mozzarella, ½ cup reserved
pinch of freshly grated nutmeg
1 bunch greens… spinach, kale, swiss chard or combination
salt and pepper to taste

Instructions:
Preheat oven to 350°. Prepare casserole dish by covering bottom with thin layer of marinara sauce.

Bring large pot of salted water to a boil. Cook lasagna noodles, 6 at a time, until flexible. When flexible, remove noodles with tongs and place on a cookie sheet lined with a clean dish towel. Top with another clean dish towel, and repeat with next batch of 6 noodles. Repeat until all the noodles are cooked.

Make the filling:
Saute chopped greens in 1 tablespoon of extra virgin olive oil. Remove from pan and finely chop. Set aside.

Combine ricotta, parmesan, and nutmeg. Stir in finely chopped greens. Season to taste with salt and pepper.

Assembly:
Spread ricotta filling lengthwise down noodle (approximately 2 tablespoons per noodle). Drizzle 1-2 tablespoons marinara sauce over ricotta and top with 1-2 tablespoons shredded mozzarella.

Tightly roll up noodle jelly roll style and place seam side down in prepared casserole. (Depending on the casserole dish I use, my noodles usually end up being in 3×5 rows. It is important for the rolls to fit snugly against one another so that they don’t unfurl.) Repeat with remaining noodles.

Pour reserved 1 ½ cups of marinara over roll ups. Top with reserved ½ cup of shredded mozzarella. Sprinkle with freshly grated parmesan.

Bake until heated through and bubbly, 30 minutes or so.

Chopped kale on cutting board.
Chopped kale, but use whatever greens you have… swiss chard and spinach work beautifully.
Ricotta filling mixed with chopped greens.
Mix chopped greens with ricotta, parmesan, a few gratings of nutmeg, and salt and pepper to taste.
Lasagna roll up ingredients are out and ready for assembly, casserole dish, lasagne noodles, mozzarella cheese, parmesan cheese, filling, marinara sauce and salt.
All the ingredients are prepped and ready for assembly.
Lasagna noodles spread with ricotta filling.
Spread ricotta filling along the length of each noodle.
Lasagna noodle with ricotta filling and drizzled with marinara sauce.
Drizzle your favorite marinara sauce over the ricotta filling.
Lasagna noodles rolled up jelly roll style.
Tightly roll up the noodle jelly roll style.
Lasagna roll ups fit snugly in the casserole dish.
The roll ups should fit snugly in the casserole dish so that they don’t unfurl during baking.
Lasagna roll ups topped with sauce, mozzarella and parmesan cheeses.
Top with sauce, mozzarella and parmesan cheeses. Bake at 350° until heated through and bubbly.

Pesto

Pesto

You know how each summer there is THE song of the summer, the one that puts smiles on faces, gets toes tapping, and windows rolled down while everyone sings along? Well, this summer I have THE herb of the summer growing in my garden… basil. The three or four small plants that went into the ground in late spring have grown into a mighty basil forest, extraordinarily tall and lush. We cannot keep up with it; despite our best efforts, that is an enormous amount of caprese salad to eat!

Herb garden with basil, chives, oregano, thyme, and rosemary
This basil is out of control.

As the days grow shorter, I am only too aware of the cool weather that is sure to follow. Feeling a bit like the ant preparing for winter in Aesop’s The Grasshopper and the Ant, I’ve gone on a pesto making binge; not only preserving basil’s quintessential summer flavor at its best, but capturing a sunny moment in time. These green gems, pulled from the depths of the freezer, will bring warm memories to cold snowy nights sometime in the (not too distant) future.

Pesto is from the Italian word pestare which means to pound or crush. The English word for pestle shares the same Latin root. Traditionally, pesto is made by hand with a mortar and pestle, but in the quantities I’m dealing with the food processor is helping. No shame in that.

fresh basil

Some of the pesto is for enjoying now, but the majority is getting scooped into mini muffin tins, frozen, then transferred into storage containers for the freezer. The mini pesto “muffins” are just the right size to add to dishes all winter long.

And pesto isn’t just for pasta… here are some others ways to savor it.
• Potatoes- pesto and potatoes are a wonderful pair. Gently stir a spoonful of pesto into freshly boiled potatoes or mix a spoonful into mashed potatoes.
• Marinara Sauce- add pesto to your regular marinara sauce
• Dip- mix pesto into greek yogurt, crème fraiche, or sour cream for a dip
• Pizza- use pesto instead of pizza sauce on your next homemade pizza
• Sandwiches- spread pesto on your favorite crusty sandwich bread, top with sliced chicken and roasted red peppers

Those are just some of my suggestions.  I’d love to hear from you… what are your favorite ways to use pesto?

Pesto

Pesto

  • Servings: makes approximately 1 cup
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*recipe adapted from Marcella Hazen

Ingredients:
For the food processor-
2 cups tightly packed fresh basil leaves
1/3 cup extra virgin olive oil
3 Tablespoons lightly toasted pine nuts
2 garlic cloves, chopped fine
salt

For completion by hand-
½ cup freshly grated parmesan cheese
2 Tablespoons freshly grated romano cheese

Instructions:
Briefly rinse basil under cold water and pat dry.

Place basil, olive oil, pine nuts, chopped garlic, and a pinch of salt into the bowl of a food processor. Process to a uniform creamy consistency.

Transfer to a bowl, and mix in the two grated cheeses by hand.

The pesto can be frozen in pre-portioned amounts to be pulled from the freezer whenever you want a taste of summer.

Basil, extra virgin olive oil, and salt are placed in a food processor.
Place the basil, extra virgin olive oil, pine nuts, garlic, and salt into a food processor and blend.
Basil, extra virgin olive oil. pine nuts and salt have been blended to a creamy consistency.
Blend the basil, extra virgin olive oil,  pine nuts, garlic, and salt to a creamy consistency.
Parmesan and romano cheeses are added to the basil mixture.
Transfer the basil mixture to a bowl. Add the parmesan and romano cheeses.
Mixing the parmesan and romano cheeses into the pesto by hand.
Mix the parmesan and romano cheeses by hand.
The parmesan and romano cheeses have been thoroughly incorporated.
The parmesan and romano cheeses have been thoroughly incorporated.
Pesto fills a mini muffin tin
Using a mini muffin tin, small portions of pesto are ready for the freezer. After freezing, transfer them to a container for long term freezer storage.
Pre-portioned amounts of frozen pesto
Wax paper separates layers of frozen pesto “muffins” for long term storage in the freezer.

Homemade Ricotta

Homemade ricotta with herbs

Borough MarketThis summer, we had a phenomenal family trip to London and Ireland.
While we explored the British Museum, Hyde Park, the Churchill War Rooms and the Tower of London, observed the Changing of the Horse Guard and took a spin on the London Eye, my thoughts were never too far from food. In fact, we kicked our trip off with a tour of Borough Market (I highly recommend Context Travel).

Tasting our way down the counter...
Tasting our way down the counter…

Celebrating and tasting your way through artisanal British and Irish cheeses at Neal’s Yard Dairy is a wonderful beginning to any day.  Meeting and sharing ideas with farmers, spice vendors, and even a tea importer helped us connect to London in a very real way. Continuing the unofficial theme of local foods, we planned our dinners at restaurants that embrace a farm to table philosophy, locally sourcing their products based on seasonal availability. We enjoyed delicious meals at St. John, The Harwood Arms, and Tom’s Kitchen. An absolute standout at Tom’s Kitchen was the “Homemade Ricotta [with] balsamic glaze, dried herbs, grilled sourdough.” Oh. My. Goodness. This ricotta was so incredibly luscious, smooth, and creamy- yet light and airy, that only the fear of public humiliation kept me from stealing the entire dish, huddling in a remote corner, and licking the bowl clean.

Homemade ricotta with bread from Tom's Kitchen.
The inspiration- Homemade Ricotta starter from Tom’s Kitchen.

Since our return home, that ricotta has been on my mind. We have a fairly wide selection of ricotta cheese at the grocery store, but it seems unfair to compare them to what I had in London. Even the best that I can get here is good, but not Tom’s Kitchen Homemade Ricotta good. What to do? The kitchen gods spoke. Challenged accepted. I learned to make my own.

It turns out, homemade ricotta is not hard to make. In 30 minutes you can be sitting down with your own bowl of lusciousness, ready to devour, spoon in hand. Even better, you control the ingredients. No fillers, thickeners, or stabilizers needed, just four simple ingredients- milk, cream, white vinegar and salt. It’s a bit like a science experiment, so if you have kids they are going to love this. But please don’t let “science experiment” intimidate you.  My nine year old is now making the ricotta on a weekly basis.

The final texture depends on how long you leave the ricotta to drain. Ten minutes yields warm, soft curds perfect for enjoying by the spoonful; twenty minutes yields still soft but slightly more spreadable ricotta, while thirty minutes or more will leave you with a firmer, drier, ricotta that holds it shape. Between 10-20 minutes of draining is my favorite for spreading on grilled bread- savory with a drizzle of extra virgin olive oil, sprinkle of fresh herbs and a pinch of salt, or sweet with a drizzle of honey and topping of sliced berries. The ricotta that sits longer is perfect to dollop on warm pasta or pizza, either before or after it comes out of the oven.

PS- What about the whey? From 4 cups of milk/cream you will have about 1 cup of ricotta and 3 cups of whey. That is a lot of whey. Before you toss it down the drain you could…
• Replace the water with whey in pizza or bread dough recipes
• Add the whey to soups and stews
• Feed it to your chickens, pigs, etc.

Homemade ricotta with herbs

 

 

Homemade Ricotta

  • Servings: 1 cup
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*recipe inspired by several sources including Serious Eats, The Kitchn and Smitten Kitchen

Ingredients:
3 ½ cups whole milk (NOT Ultra High–Temperature (UHT) pasteurized)
½ cup heavy cream
¼ cup white vinegar
½ teaspoon salt

Instructions:
Line a sieve with cheesecloth and place in a bowl. Set aside.

Combine milk and heavy cream in a saucepan. Gently warm the milk mixture over medium heat until it reaches 180°. Remove from heat.

Add the white vinegar and salt, stirring gently once or twice to distribute evenly. Leave the milk mixture undisturbed for 10 minutes while the curds and whey form.

After 10 minutes, use a slotted spoon to transfer the curds to the cheesecloth lined sieve. Once the larger curds have been placed in the sieve, carefully pour the remaining curds/whey into the sieve. Let drain for at least 10 minutes, or until desired consistency is reached. The longer the ricotta drains, the firmer it will be.

Transfer to storage container and keep refrigerated until ready to use.

Enjoy as you would any ricotta, savory or sweet… in lasagna, ziti, cannoli, atop grilled bread, or just by the spoonful from the bowl!

Milk and cream heating on the stove until it reaches 180°.
Heat the milk and cream mixture to 180°.
The milk/cream mixture is curdling.
After adding the vinegar gently stir once or twice. Leave undisturbed for 10 minutes while the curds develop.
Removing the curds with a slotted spoon.
After 10 minutes the vinegar has worked its magic. You have curds and whey!
Fresh ricotta draining in a fine meshed sieve.
Using a slotted spoon, transfer the curds to a fine mesh strainer or cheesecloth lined sieve. Leave to drain for at least 10 minutes. The longer you leave the ricotta, the firmer it will be.
Fresh ricotta after 20 minutes of straining.
20 minutes later…
Fresh ricotta after a few pulses in a food processor.
*Completely optional step*  You could stop after draining the ricotta and enjoy as is, or for an extra creamy texture, give your freshly strained ricotta a very brief spin in a food processor.
Freshly whipped ricotta
Freshly whipped ricotta
Basil, oregano and thyme sprigs
Snip a few herbs to sprinkle on top of the whipped ricotta. Serve with slices of grilled bread for an easy appetizer or lunch.
Homemade whipped ricotta sprinkled with herbs and served with grilled ciabatta.
Lunch
Strawberries and Ricotta on Toast
Breakfast the next day…

Zucchini Fritters, Tzatziki Sauce, and Carpaccio

Zucchini Fritters make a great appetizer or side dish.

Zucchini Fritters make a great appetizer or side dish.

I love vegetables, especially those I can cook quickly and simply. Shopping with the seasons in mind makes it easy to enjoy their flavors in their truest form… you don’t have to do much to a perfectly ripe, in season tomato, or green beans, or [insert your favorite vegetable of choice].

a typical July pick up at the farm
A typical July pick up at the farm.

Our town is home to a small organic farm and we are fortunate enough to belong to its CSA (Community Supported Agriculture); in the cold dark months of winter we pre-pay our local farm for a season’s worth of fruits, vegetables, and flowers. Here in our part of the world that means I pick up our weekly share beginning in June and go through October. Each pick up day is a little like Christmas morning… what is in my share this week? How much am I going to get? Since June, this season has brought greens of all sorts, lettuces, scallions, scapes, carrots, cabbage, cucumbers, kohlrabi, onions, garlic, beets, fennel, beans, herbs, and berries. With every pick up comes the happy challenge of how to use each of these gifts before next week’s share demands my attention and refrigerator space.

Part of a weekly pick up in July
Part of a weekly pick up in July.

Unfortunately, there is a dark side. Because of the seasonality, the downside is that “you get what you get and you don’t get upset.” Words I’ve often said to my kids and lately, find myself repeating weekly as I pick up an every growing ration of zucchini. It’s the nature of the beast and we are in prime zucchini season. I’m sure you are seeing loads of zucchini too… in your CSA, at the farmer’s market, and at the supermarket.

Zucchini
Zucchini

Despite all my veggie love, zucchini is one that I could do without. It’s my personal kryptonite. I’m not sure why this is… I don’t recall any traumatic childhood dinner table incidents involving zucchini. Maybe it’s because it looks so much like a cucumber- and I love cucumber, so that I’m always disappointed by the false pretense, a poser. Maybe it’s the tendency to quickly turn to mush if left a minute too long on the stove, in a soup, or on the grill.  In any case, I must accept that we are at peak zucchini season. Each passing week larger and larger quantities are appearing in my share, stretching my creativity, pushing me out of my zucchini comfort zone. Rising to the challenge, I’ve found a few ways to prepare this green monster so that I actually enjoy eating it. Zucchini season won’t last forever, by the time I’m ready to wave the white flag, or dishtowel in this case, it’s time will be done, replaced by one of my favorites- tomatoes. In the meanwhile, enjoy these easy and delicious takes on zucchini.

The Zucchini Fritters make excellent appetizers, sides, and stand on their own for lunch (or breakfast- eaten straight from the fridge!).  You’ll find plenty of uses for the accompanying Tzatziki Sauce recipe. In addition to serving it with the fritters, I use it as a topping for meat- think lamb burgers and seafood, especially shrimp; use it as a dip for veggies or pita chips; spread it on naan, add the protein of your choice and some crunchy lettuce to build a delicious wrap.   The Zucchini Carpaccio recipes are incredibly versatile, and take about 5 minutes to get on the table.  I’ve given measurements, but please improvise according to your taste.  There is no right or wrong!  If you love lemon, use more lemon!  Don’t like goat cheese and thyme?  Use feta and oregano!  Play with your food.

Please feel free to share your favorite ways of preparing zucchini. I’m always on the hunt for more tasty ideas.

Zucchini Fritters
Zucchini Fritters

Zucchini Fritters

  • Servings: about 18 fritters
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adapted from Bon Appetit, May 2007

Ingredients:
2 ½ cups coarsely grated zucchini (from about 3 medium)
1 teaspoon salt, divided
1 large egg
1 large egg yolk
½ cup (or more) all purpose flour
½ cup crumbled feta
1 cup chopped fresh Italian parsley
½ cup chopped green onion
1 ½ Tablespoons chopped fresh dill

Tzatziki Sauce (recipe follows)

Preparation:
Toss zucchini in ½ teaspoon salt in a colander, place in the sink allowing the zucchini to “sweat.” Let stand for 5 minutes. Press out excess liquid; transfer zucchini to a dry bowl.

Mix in egg, yolk, ½ cup flour, cheese and remaining ½ teaspoon of salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by the spoonful.

Preheat a cast iron skillet or griddle* over medium high heat. Working in batches, drop batter by rounded tablespoons onto skillet. Cook fritters until golden, about 5 minutes per side.

Serve with tzatziki sauce or plain greek yogurt.

*Because seasoned cast iron is non-stick I didn’t need to use oil. If you are using a regular skillet, you will have to fry the patties in a mixture of 2 tablespoons of olive oil and 2 tablespoons of corn oil, adding more olive and corn oil as needed.
**Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350° oven for 12 minutes.

Grated zucchini waiting to be salted.
After grating the zucchini, toss it with 1/2 tsp of salt. Set in a colander and place in the sink to let it “sweat.”
prepped and chopped dill, parsley, and green onion
Dill, parsley, and green onion prepped, chopped, and ready to go.
grated zucchini, flour, egg, egg yolk, and feta
Gently combine the grated zucchini, flour, egg, egg yolk, and feta.
adding the herbs to the zucchini mixture
Add the herbs to the zucchini mixture.
the zucchini batter is ready
After gently incorporating the herbs with the zucchini mixture, the batter is ready.
zucchini fritters cooking on the griddle
Drop batter by rounded tablespoons onto a preheated cast iron skillet or griddle.
zucchini fritters are cooking on the other side
When the fritters are golden on one side, flip them. Cooking time is about 5 minutes per side.
zucchini fritters
Serve the zucchini fritters with dollops of tzatziki or plain greek yogurt.

Tzatziki Sauce

  • Servings: approximately 1 cup
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This sauce is a delicious multitasker. Serve it as a dip for vegetables, pita chips or wedges, grilled lamb, and the zucchini fritters.

Ingredients:
8 oz full fat greek yogurt
½ a hot house cucumber, cut lengthwise, seeded, quartered, and finely diced
2 Tablespoons lemon juice
1 Tablespoon chopped fresh dill
2 teaspoons extra-virgin olive oil
3/4 teaspoon minced garlic
1/2 teaspoon salt

Preparation:
Combine all ingredients in a bowl.

Serve immediately, or let it sit in the fridge to really let the flavors come together.

Yogurt, cucumber, dill, lemon juice, extra-virgin olive oil, garlic, and salt
Combine the yogurt, cucumber, dill, lemon juice, extra-virgin olive oil, garlic, and salt. It really is that easy!
Tzatziki Sauce with olives and pita wedges
Tzatziki Sauce with olives and pita wedges. Add the zucchini fritters and a glass of rosé … a perfect way to start a summer evening.

Zucchini Carpaccio with Parmesan, Pine Nuts, and Basil

  • Servings: 2
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Ingredients:
½ zucchini, any size
1 Tablespoon toasted pine nuts
1 teaspoon extra-virgin olive oil
½ teaspoon lemon juice
2 teaspoons chopped basil
parmesan shavings
salt and pepper to taste

Preparation:
Using a vegetable peeler, peel zucchini vertically into thin ribbons.

Toss with lemon juice and extra-virgin olive oil.

Top with parmesan curls, toasted pine nuts, and basil. Season to taste with salt and pepper. Serve immediately.

Zucchini ribbons tossed with parmesan, pine nuts, and fresh basil.
Zucchini ribbons tossed with parmesan, pine nuts, and fresh basil.

Zucchini Carpaccio with Goat Cheese and Thyme

  • Servings: 2
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Ingredients:
½ zucchini, any size
2 Tablespoon crumbled goat cheese
1 teaspoon extra-virgin olive oil
½ teaspoon lemon juice
2 teaspoons fresh thyme leaves
salt and pepper to taste

Preparation:
Using a vegetable peeler, peel zucchini vertically into thin ribbons.

Toss with lemon juice and extra-virgin olive oil.

Top with crumbled goat cheese and fresh thyme. Season to taste with salt and pepper. Serve immediately.

Zucchini ribbons tossed with goat cheese and fresh thyme.
Zucchini ribbons tossed with goat cheese and fresh thyme.