Sunday, September 20, 2009

Two by two


At this time of year, local gardens are overflowing with fruit-laden tomato plants and sprawling zucchini . My coworkers have been bringing in their summer squash bounty. After a few weeks of harvest, it's hard to think beyond the usual zucchini bread or sautéed vegetables. Tonight I decided to make a slaw that can function as a salad or a pasta "toss." I also roasted zucchini with tomatoes, garlic, and onion - which can be tossed with pasta or made into a soup. It felt like practice for cooler nights around the corner.


Zucchini Slaw
1 cup grated zucchini
1 tb olive oil
1/8 cup chopped hazelnuts
1/4 tsp lemon zest
1/2 clove garlic, crushed
salt to taste


If you are tossing the slaw with pasta, I recommend grating a little parmesan on top. Cracked pepper would also taste nice. Warm or cold, this is a great - and fast - meal. I like zucchini, so I ate this entire serving, but it could be split. Make this within a half hour before eating. Otherwise, it will get a bit soggy.


To roast zucchini and tomatoes, chop zucchini, tomatoes, garlic, and an onion. Douse with olive oil and toss. Salt, pepper, then spread onto a baking sheet. For a quick roast, put in a 375°F oven for 20-30 minutes, depending on how soft you prefer the zucchini. The tomatoes will be very soft, almost sauce-like. Toss with pasta or start a soup. I used a few cups broth, a can of navy beans, and the roasted vegetables. I seasoned the soup with cumin and fresh parsley. Welcome, Autumn. Next comes the pumpkin patch, walks through crunching leaves, casseroles and spiced wine.

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