Zucchini chips, zucchini tian, zucchini fries, zucchini roll ups (with prosciutto and provolone - very nice). Zucchini sliced, shaved and spiraled. 20 cups of zucchini chopped up for breads and cakes - later. Much later. Maybe January. I beg my neighbors to take the zucchini, fill bags of zucchini for family members. And I may just wander to a nearby parking lot and put zucchini in the car of anyone with an open car window.
I like the stuff. But we are now empty nesters and 4 zucchini plants is a wee bit excessive these days. Maybe it's time to grow sunflowers....
But for now - I have zucchini. The above zucchini is pasta is really lovely (of course it is! It has carbs!) I spiraled a yellow squash and a large-but-not-club-like zucchini and mixed it with a little pasta. Dressed it with the quintessential olive oil, pepper and Parmesan and five people were very happy at dinner last night. It's an easy, meatless, summer-light meal. And it uses up one large zucchini!
And that's the recipe - all is done to taste. I've done it with pesto and tomato sauce - but those sauces were a wee bit heavy for the delicate squash.
And these are good. You don't think you're having a potato - but you lap it up anyway. Cut a medium zucchini into 8 pieces. (Slice in half and quarter each half). Dip in an egg wash (1 egg with a little bit of water - beaten). And then roll in 1/2 cup Panko mixed with 1/2 cup of Parmesan. Bake at 425 F for 20 minutes. Serve with Ranch (husband favorite) or marinara sauce (wife favorite).
It's Midsummer. And it will be Christmas any day now, right? So I am trying to embrace the heat. After being in Minnesota for .... well... that would be decades .... I am no longer wired for heat. When we hit 75 degrees, I think, "'I'm meting." Something tells me I couldn't retire not Florida...
All my recipes this week have been:
d. appropriate for "I'm melting weather."
And that would be this: Grilled Swordfish with Lemon Caper Sauce
It does have those scary carbs (breadcrumbs and Panko) but not much. And it's served with a creamy-lemon-caper sauce that is midsummer happiness. It is from both Ciao Chow Linda (find her version here) and Roz's La Bella Vita Cucina (find her version here).
And because it is Midsummer, it's necessary to stay hydrated. I found this recipe for a Cosmopolitan on Kitchen Riff's blog. Don't let the pinky-frou-frou-Sex-and-the-City-association fool you. It's a serious drink. Citron vodka, Cointreau, fresh lime juice and a touch of the cranberry juice.
It was a happy patio last Friday night. Find the recipe here.
We live two blocks off the lake. We picnic on the lake. And inexplicably - we vacation on other lakes.
And when Renegade Theatre selected A Paper Forest as one of their plays for a new Play Reading Series, we used it as an excuse to spend some time at the "Big Lake" (aka Lake Superior).
And while it was wonderful that both husband and son could join me for the reading, I think the highlight for them was the new craft beer Brewery located in Canal Park - right on the lake.
I will embrace the heat because this is Minnesota and by the end of August, our patio might need a little fire for warmth. Wishing you warmth and cool and zucchini and lakes. Happy Midsummer!