This week and next my time is focused on the Catholic Writers' Conference in PA. So this posting is quick, short and will remain until August 9th.
I've been harvesting from my little garden in the backyard and love the small bounty I receive each summer. I've added a few new veggies like lemon cucumbers and sweet million tomatoes, but for the most part I grow my favorites like zucchini, beans, roma tomatoes and potatoes. And always oodles of basil!
The recipe I've included, though not part of my recent cookbook, is a wonderful summer salad and goes well with anything grilled. The trick is to slice the zucchini paper thin.
Zucchini Ribbon Salad
1/3 c. extra virgin olive oil
2 tbl. fresh lemon juice
1 tsp. coarse kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. dried crushed red pepper
2 pounds medium zucchini, very thinly sliced
1/2 c. coarsely chopped basil
1/4 c. minced almonds, pecans or pine nuts
Parmesean cheese to taste
Whisk together first five ingredients, set aside. Using a vegetable peeler or mandoline slicer, slice zucchini into bowl, add chopped basil and nuts, toss, add dressing, toss again. Refridgerate. Consume within two days.
Sending you all God's choicest blessings!