Shaved zucchini salad
Shaving zucchini gives it a cool, silky texture that soaks up a simple lemon and olive oil dressing. Here, we toss it will basil and mint, but you can also use tarragon, cilantro, parsley, or whatever fresh herbs you have. Serve with grilled meats. Ingredients: 3 medium zucchini (about 1 ½ pounds) 2 tablespoons olive oil Grated rind and juice of ½ lemon Salt and pepper, to taste 2 tablespoons chopped basil 1 tablespoon chopped mint ¼ teaspoon crushed red pepper Di
White Bean and Garlic Scape Dip
Ingredients: 1/3 cup sliced garlic scapes (3 to 4) 1 tablespoon freshly squeezed lemon juice, more to taste 1/2 teaspoon coarse sea salt, more to taste Ground black pepper to taste 1 can (15 ounces) cannellini beans, rinsed and drained 1/4 cup extra virgin olive oil, more for drizzling. Directions: 1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée. 2. With motor ru
Strawberry season is SHORT AND SWEET, and we love to LOAD UP WHILE WE CAN! But sometimes there are only so many fresh berries one can eat… How to Freeze Strawberries: 1. REMOVE GREEN TOPS 2. RINSE, and DRY THOROUGHLY 3. SPREAD berries on a cookie sheet—1 layer only—and FREEZE BRIEFLY, until firm 4. TRANSFER berries to an airtight freezer bag or freezable container, and STORE in freezer until needed!
Bok Choy Salad
Ingredients: 1 medium head bok choy, diced 4 green onions, sliced 1 (3-ounce) package ramen noodles 1/2 cup slivered almonds, toasted 2 tablespoons sesame seeds, toasted 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice 1 tablespoon tamari Directions: Combine bok choy and onions and chill. Break up the uncooked ramen noodles and combine with the almonds and sesame seeds. Mix remaining ingredients. Before serving, combine the bok choy and noodle mixtures. M