August 2, 2016

Hi everybody!

The heat has broken, at least temporarily, and has now been replaced by rain, rain, rain! No complaints, though. We need the rain.

Today’s recipe will use more of all those summer squashes we’ve been getting, along with some of our other veggies. It’s easy to make, and there’s no cooking!


4 large zucchini or yellow squash
Kosher salt
5 medium vine-ripened tomatoes
1/4 cup extra-virgin olive oil,
plus more for drizzling
1 clove garlic, chopped
1 tsp chopped jalapeno pepper
Freshly ground pepper
1/4 cup chopped pine nuts,
plus more for topping
1/4 cup chopped fresh basil
1 tsp chopped fresh oregano

1. Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine (or thinner to look like linguine). Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry.
2. Meanwhile, peel the tomatoes using a sharp vegetable peeler (try to take the skin off in wide strips. I’ll tell you why later), then halve horizontally and squeeze out the seeds.
3. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl.
4. Add the pine nuts, basil, oregano, and salt to taste.
5. Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.

HELPFUL HINT: You can make a great garnish out of the tomato skins. Just wrap the strip of skin around itself with the pulp side out. It will look like a rose, which can be placed on top of the pasta.

I hope you enjoy this dish!
Have a delicious week!

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