Eating zucchini in a non-healthy way

Eating zucchini or, how to eat in season without chomping on sunflower sprouts

Not there’s anything bad about sprouts. But sometimes an eater wants to skip over the raw kale salad and vinegar slaw and eat some comfort food, even if IS summer and the bounty is plentiful!

Here’s how to do it:

Take a non ginormous zucchini or two, plop in a bowl of water to soak (Marcella’s technique for loosening ground sitting vegetable from its soil), boil some pasta, chop a bit of onion and sauté it in butter, add zucchini which you have cut into julienne, pour in some pasta water to reduce, add cream and saffron and reduce again. That’s it!

When your pasta — I recommend fettucine — is done, serve under cream sauce and add grated parmesan. I think I can skip the ice cream on this night. I had my cream in savory form, thanks!

Ingredients:
1/4 # fettucini
4 T chopped onion
1-2 small zucchinis, cut into julienne strips, 1-1/2” by 1/4”
1 c heavy cream
Pinch saffron
grated parmesan

 

Spring variation: substitute asparagus for zucchini; steam it ahead before cutting into 1-1/2” lengths before sautéing as above.

Impromptu summer lunch salad

Hungry mid-day and don’t want to fuss much? Take what you have that is farm fresh and toss together a casual salad.  Here’s what went into today’s salad chez moi: chopped kale, chickpeas, artichoke hearts, raw summer squash, diced peppers.  If I had a red onion, I would have added that to the mix. But this is a no-stress lunch, so not to worry, I told myself.

I wasn’t in the mood for a sharp vinaigrette, so here’s what I did: I started with leftover extra mayonnaise/sour cream from potato salad. To that I added buttermilk and a bit of olive oil and salt.  Voila!

Canned items:  chickpeas, drained and rinsed, artichoke hearts, drained and rinsed, and soaked in olive oil (the oil I later added to creamy dressing, above)

Farmers market/CSA items:

yellow summer squash, sliced thin on mandoline

assorted sweet peppers, cut into large dice

Several leaves of lacinato kale, soaked, dried and chopped fine

YUM!

Summer lentil salad extravaganza

When you find yourself with lovely local lettuce in early summer, and perhaps some leftover grilled chicken, cook up some Puy lentils and assemble a main course salad, great for a crowd. Pomegranate molasses adds a new flavor element to sherry vinaigrette brightened with lemon zest and juice.

Ingredients:
Stewed puy lentils, chilled
Chicken or vegetable stock for cooking lentils
Sherry shallot vinaigrette with shallots macerated in apple cider vinegar, lemon zest & juice, walnut & olive oil, sugar and pomegranate molasses
Leftover chicken, sliced thick or hard boiled eggs or boiled chilled shrimp (omit cheese)
Canned artichoke hearts and bottled roasted peppers, drained and rinsed.
Toasted walnuts (1 c), broken up when cool.
Little turnips, carrots sliced on mandoline
fresh herbs, minced — parsley and chives, at a minimum

Directions:

Cook lentils: Sauté diced carrots, celery, shallot in large saucepan. Add 1 t cumin, crumbled, ground pepper, and less than 1 t dried thyme, crumbled. When done, stir in chopped garlic and cook for one minute.
Stir in 1-1/2 c puy lentils, picked over and rinsed. Turn up heat and add stock to more than cover. Bring to a simmer and cook at least partially covered 20-30 minutes until barely tender — don’t let get mushy. Drain and chill.
Toast 1 c. walnuts in 350 degree oven for 7-8 minutes until fragrant. Let cool, then break up a bit.
Heat olive oil in small sauce pan, add couple garlic cloves cut in half and cook for a couple minutes until slightly browned and aromatic. Remove from heat and let sit.
Drain and rinse artichoke hearts; put on towel and blot dry. Put in bowl and pour garlic oil over them, adding more oil as needed.
Make vinaigrette: minced shallot and apple cider vinegar to macerate 15+ minutes. Lemon zest, lemon juice, sherry vinegar, walnut oil, olive oil, dash sugar (or honey) and 1-2 t pomegranate molasses, S&P. Taste and adjust acid, salt and sweetness as needed. Using a lettuce leaf is a good method of tasting.
When lentils are cool (or brought to room temp if cooked in advance), toss liberally with vinaigrette. Salt as needed.
Mince fresh herbs such as parsley and chives. Mix into lentils with walnuts.
Wash and spin dry lettuce leaves.
Clean turnips and cut thinly on mandoline with carrots and parmesan, if using. Cover and refrigerate to wait for salad assembly.

Assembly:
Lay lettuce leaves around outside of platter. Drizzle with vinaigrette. Dump dressed lentils in center. Top with chicken, artichokes and peppers. Sprinkle on coarsely broken up turnips, etc.