½ small head of red cabbage, thinly sliced
1 tsp. salt
1 large carrot, shredded
1 scallion, thinly sliced (sub in a summer leek!)
leaves from a few sprigs of fresh cilantro (optional)
handful of shishito peppers
1 tsp. grated fresh ginger
1 small clove of garlic, minced
2 tsp. sesame oil
1 Tbsp. reduced sodium soy sauce
1 tsp. rice vinegar
a pinch of sugar
Heat a skillet, preferably cast iron, over high. Add peppers and cook, stirring occasionally, until blistered in places but not soft, about 5 minutes. Transfer to a plate to cool, then thinly slice.
Place the cabbage in a colander and sprinkle with the salt. Massage the salt into the cabbage and let sit for 15 minutes. Rinse the cabbage under cold water and drain well.
In a small bowl, whisk together the sesame oil, soy sauce, ginger, garlic, rice vinegar and sugar.
In a large bowl, combine the cabbage, carrot, scallion, shishito peppers, and cilantro (is using).
Pour enough of the dressing over to coat the slaw. Let stand 15-30 minutes.
Recipe: Fresh Shell Bean & Tomato Stew
Adapted from Food & Wine Magazine
1-2 cups fresh shelling beans, shelled
1 quart water
2 garlic cloves, halved
2 thyme sprigs, plus 1/2 teaspoon thyme leaves (or herbs of your choice)
Pinch of baking soda
1 pound tomatoes, diced
2 tablespoons unsalted butter
Salt
In a saucepan, combine the beans, water, garlic, thyme sprigs and baking soda and bring to a boil. Simmer over low heat until the beans are tender, 30 minutes.
Drain the beans, reserving 1 1/2 cups of the cooking liquid in the saucepan. Discard the garlic and thyme sprigs. Add the beans and tomatoes. Simmer the stew over moderate heat until the tomatoes are hot, about 2 minutes. Remove the pan from the heat and stir in the butter. Add the thyme leaves and season with salt, then serve.
Recipe: Broccoli Bites
from Sprouted Kitchen
A great snack for picky babies and toddlers!
about 1lb of broccoli florets
2 cloves garlic
sea salt and pepper
3 eggs
1 cup grated cheese (mexican blend, white cheddar, fontina etc.)
2 Tbsp. parmesan cheese
1/2 cup panko breadcrumbs
Cut up the broccoli into large chunks, some stem is ok, and steam it for 2-3 minutes. It should start to turn bright green but still have it's crunch. Let it cool completely.
Preheat the oven to 400. Line a baking sheet with parchment paper and spray or rub a little olive or coconut oil.
Into a food processor, whiz up the garlic and a few pinches of salt and pepper. Add the cooled broccoli and pulse until it's in rice like pieces. Not pureed, but something small enough to roll into balls.
In a large mixing bowl, whisk the eggs together. Add the broccoli bits, grated cheese, parmesan and panko and stir to combine. It should loosely stick together. Add a sprinkle of panko if they need more "glue".
Roll balls with a scant 2 Tbsp. of the mixture. Place them on the lined baking sheet and bake them for 10-12 minutes in the upper third of the oven. They should still be slightly tender when you pull them out.
Recipe: Roasted Eggplant & Zucchini Salad With Basil Vinaigrette
from Kale & Caramel
Roasted Eggplant & Zucchini
1-2 small-medium zucchini
1-2 small-medium eggplants
1/4 cup + olive oil
1 teaspoon + sea salt
fresh cracked pepper to taste
Basil Vinaigrette & Toppings
1 cup fresh basil leaves
1/4 cup olive oil
1 1/2 tablespoons lemon juice
1/4 teaspoon sea salt
1/2 tomato sliced (or few cherry tomatoes)
Preheat oven to 400ºWash and trim the ends off zucchini and eggplant. Slice lengthwise, about 1/4″ width. Lay slices on two baking sheets.
Sprinkle a few pinches of salt over eggplant only, and rub in. Let sit 5-10 minutes, then gently squeeze water from eggplant with paper towel. Replace on baking sheet.
Drizzle veggies with olive oil, sprinkle zucchini only with sea salt, crack pepper over all.
Roast veggies for 10 minutes, then remove eggplant that is done and let zucchini roast 3-5 minutes longer. Remove from oven and let cool.
For the dressing, add basil, olive oil, lemon juice, and sea salt to a blender and blend until the basil is in small flecks.
Assemble salad by tossing roasted veggies with slices of tomato. Drizzle with
Recipe: Okonomiyaki: Japanese Cabbage Pancakes
from Food 52
Sauce
1/2 cup mayonnaise
2 tablespoons soy sauce
2 teaspoons sriracha, more or less to taste
Pancakes
5 large eggs
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sea salt
1/3 cup all-purpose flour
2 cups cabbage, shredded with a mandoline or finely chopped
1 bunch scallions, trimmed and chopped
3/4 cup (roughly) baby or chopped shrimp
3/4 cup canola oil for frying (roughly 1 tablespoon per pancake, using more or less as needed)
1-2 tablespoons toasted sesame seeds
1 pinch bonito flakes (optional)
Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.
In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold pilsner.
Recipe: Maple Roasted Carrots
from Bon Appetit
2 lb. medium carrots, tops trimmed to about ½", scrubbed
6 Tbsp. unsalted butter, cut into pieces
⅓ cup (packed) light brown sugar
⅓ cup pure maple syrup
¾ tsp. crushed red pepper flakes
Kosher salt
Flaky sea salt (optional)
Preheat oven to 400°. Line a rimmed baking sheet with 3 sheets of foil (you’ll need it!). Cut carrots on a diagonal into 3" pieces (halved or quartered lengthwise if large).
Spread out carrots on foil. Evenly top with butter, brown sugar, syrup, and red pepper flakes. Season with kosher salt and toss to combine.
Bake carrots, tossing every 20 minutes, until tender and browned around the edges, 50–60 minutes. Transfer to a platter (with syrup, if desired). Sprinkle with sea salt (if using).
Recipe: Fresh White Beans With Garlic & Basil Sauce
from The Splendid Table
1 tablespoons extra-virgin olive oil
10 plump cloves garlic, peeled, halved, green germs removed
2 pounds fresh small white beans in the pod, shelled (or substitute 1 pound dried white beans)
4 fresh or dried bay leaves
1-1/2 quarts homemade chicken stock or cold water
1 teaspoon fine sea salt, or to taste
1 recipe Light Basil Sauce (recipe follows)
Light Basil Sauce:
4 plump cloves garlic, peeled, halved, green germs removed, minced
1/8 teaspoon fine sea salt
4 cups loosely packed fresh basil leaves and flowers
6 tablespoons extra-virgin olive oil
In a saucepan, combine the olive oil and garlic and stir to coat the garlic with the oil. Place over moderate heat and cook until the garlic is fragrant and soft, about 2 minutes. Do not let it brown. Add the beans, stir to coat with the oil, and cook for 1 minute more. Add the bay leaves and the stock and stir. Cover, bring to a simmer over moderate heat, and simmer for 15 minutes. Season with salt. Continue cooking at a gentle simmer until the beans are tender, about 15 minutes more. Stir from time to time to make sure the beans are not sticking to the bottom of the pan. Add additional stock or water if necessary. Taste for seasoning. Remove and discard the bay leaves.
Recipe: Baked Chard With Peppers & Feta
from Fountain Avenue Kitchen
This unique way of cooking chard delivers crisp edges and golden brown bits of feta. Try adding in your reserved beet greens!
1 bunch rainbow chard (about 8 ounces), rinsed and well drained
1 medium onion, chopped or sliced (separate the pieces)
3 tablespoons olive oil, divided use (plus a little extra for greasing the pan)
1 bell pepper, seeded and thickly sliced or chopped
1 slightly rounded 1/2 cup (about 2 1/2 ounces) feta cheese, crumbled
Freshly ground pepper to taste (I use about 1/4 teaspoon)
Optional: chopped, toasted walnuts for garnish (about 1/4 cup)
Preheat the oven to 350 degrees F. Grease a baking sheet with sides with olive oil.
Separate the stems from the leaves of the Swiss chard and chop both, keeping the piles separate. I like to chop the stems into bite-size pieces and the leaves into pieces 2-3 inches long and across.
Toss the chard stems and sliced onion in a bowl with 1 tablespoon of the olive oil. Season with pepper to taste, and spread onto the prepared baking sheet. (I completely omit salt in this recipe as the feta offers sufficient saltiness; if you prefer more, you may always salt at the end.)
Bake in the preheated oven until the chard stems have softened and the onion is starting to brown, about 15 minutes. Remove from the oven and stir around a little.
In the bowl you used to toss the stems and onions, toss the chard leaves and the sliced pepper with 2 tablespoons of olive oil and a few more grinds of the pepper mill. (I find this easiest to do with my clean hands.) Sprinkle the leaves and peppers over the stem mixture, and then scatter the feta cheese over top.
Return to the oven, and bake until the leaves are beginning to crisp and the feta is starting to turn golden, about 20 minutes. You may also broil for a minute or so at the end to add a hint of crispiness to the leaves and a touch of golden brown to the feta. Just watch very closely so as not to burn.
Remove from the oven and sprinkle with the optional walnuts, if desired.
Recipe: Easy Shortcut Green Onion Pancakes
from The Woks Of Life
6-8 scallions
salt (to taste)
vegetable, canola, or light olive oil (for brushing and cooking your scallion pancakes)
1 pack store-bought round, white dumpling wrappers (14 oz. or 400g)
Take the dumpling wrappers out of the refrigerator, and let them warm up a bit (they don't necessarily have to be at room temperature, but they shouldn't be cold). Wash the scallions and pat them thoroughly dry with a clean kitchen towel. Slice the scallions in half lengthwise and finely chop them.
Prepare a small dish of salt and a dish of oil, along with a pastry brush.
On a clean work surface, take a dumpling wrapper, brush it with a thin layer of oil, and lightly sprinkle with salt. Then cover with a layer of scallions. Top it with another dumpling wrapper, and lightly press it down. Repeat the process until you have 4-7 layers of dumpling wrappers.
Use a rolling pin to roll the layered dumpling skins into a pancake––however thick or thin you like. Rotate the scallion pancake as you roll to get a perfect round shape.
Heat a flat-bottomed non-stick or cast iron pan over medium heat. Spread 1 tablespoon oil around in the pan, and add the scallion pancake. Cook each side until golden brown, about 2-3 minutes per side. (Avoid using high heat, as it will burn the pancake without cooking it through).
If the pan looks dry after flipping the pancake, you can add another tablespoon of oil.
Enjoy these plain or with a dipping sauce!
Recipe: Sesame-Miso Potato Salad
adapted from A Common Table
Potatoes
2 lbs red potatoes, cut into ¾in cubes
1 tbs salt
2 tbs rice vinegar
Dressing
⅓ cup mayo
¼ cup greek yogurt
2-3 tbs white miso, at room temp
1 tsp sesame oil
1-2 tsp honey
¼ tsp salt, or more to taste
¼ tsp black pepper, or more to taste
To Assemble
4 large hard-boiled eggs
⅓ cup finely sliced scallions
⅓ cup coarsely chopped cilantro (optional)
Place the potatoes and salt in a pot with enough cold water to cover them by one inch. bring to a boil and reduce the heat to medium. Simmer until a fork slides through the potatoes without resistance, 7-8min.
Drain the potatoes and transfer them to a large bowl. Add the vinegar and toss gently with a spatula to combine. Let stand until the potatoes are cool, about 30min.
Meanwhile, in a small bowl, whisk together the mayo, yogurt, miso paste, sesame oil, honey, salt, and pepper until smooth. Using a spatula, gently fold the eggs into the potatoes, then fold in about two thirds of the dressing. If it is too dry for your taste, add the remaining dressing until it reaches your desired consistency. Cover and refrigerate until chilled, about one hour. Serve cold with scallions and cilantro on top.
Recipe: Lamb Meatloaf With Tahini Sauce & Beet Relish
from Dishing Up The Dirt
Meatloaf
2 pounds ground lamb
1 medium sized red onion, finely chopped (about 1 cup)
1/4 finely chopped parsley
2 large cloves of garlic, minced
2 large eggs
2 tablespoons tomato paste
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
hefty pinch of salt
Tahini Sauce
1/3 cup well stirred tahini
1 1/2 tablespoons red wine vinegar
1 clove of garlic, minced
1 teaspoon dried parsley
pinch of crushed red pepper flakes
pinch of salt
4-5 tablespoons water
Beet Relish
2 medium sized beets, quartered
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 clove of garlic, minced
salt and pepper to taste
Preheat the oven to 375F. Grease an 10 x 5 inch loaf pan and set aside.
In a large bowl mix together the lamb, onion, parsley, garlic, eggs, tomato paste, spices and salt until well combined. Transfer the mixture to your prepared loaf pan. Place the loaf pan inside a high-sided baking dish. Carefully fill the baking dish with enough boiling water to rise halfway up the sides of the loaf pan (this is important as it will help keep the meat moist since lamb is on the leaner side). Bake until the loaf is golden brown and cooked through. About 1 hour and 10 minutes.
While the meatloaf is cooking prepare your tahini sauce. Combine the tahini, vinegar, garlic, parsley, crushed red pepper flakes, salt and water. Whisk vigorously until smooth (this works great with an immersion blender). Taste for seasonings and adjust as needed.
Prepare the beet relish by covering the quartered beets in a saucepan with enough water to cover them by 3 inches. Bring to a boil. Reduce the heat to medium and simmer until tender. About 20 minutes. Drain the beets and when cool enough to handle roughly chop them into small pieces. Add the beets to a bowl and toss with the vinegar, oil, garlic, parsley, salt and pepper.
Once the meatloaf is cooked, remove the pan from the water bath and leave it on the counter to cool down for about 10 minutes. Drain the liquid and fat from the loaf pan and then use a spatula or butter knife to loosen the loaf from the pan. Place the loaf on a cutting board and drizzle it with half of the tahini sauce. Then spoon over the beet relish and drizzle with additional sauce as desired. Slice and serve.
Recipe: Fermented Cherry Tomato Bombs
adapted from Grow Forage Cook Ferment
2 cups cherry tomatoes
2 cloves garlic peeled
1/8 teaspoon peppercorns
1/8 teaspoon coriander seeds
1/8 teaspoon mustard seeds
2 cups unchlorinated water
1 ½ Tablespoons kosher, pickling, or sea salt do not use iodized table salt
Put the peppercorns, coriander seeds, and mustard seeds into the bottom of a quart-sized jar, then layer in the tomatoes, parsley, basil, and garlic.
Mix together the water and salt to make a brine, and pour over the tomatoes, making sure to cover them completely.
Use a weight to keep the tomatoes under the brine, and cover the jar with a towel.
Put in a cool and dark corner to ferment for 6-8 days.
Taste them along the way. When the tomatoes are finished fermenting they will burst with a champagne like effervescence in your mouth.
Cover with a lid and store in the fridge. They are best after 1 to 2 weeks.
Recipe: Roasted Fennel & Beans With Orange & Almonds
adapted from Martha Stewart
1 pound green beans, trimmed
2 tablespoons extra-virgin olive oil
1 fennel bulb, trimmed and cut into 1/2-inch wedges, 1/4 cup fronds reserved
Coarse salt and ground pepper
Zest of 1/2 orange, thinly sliced, plus 3 tablespoons orange juice
1/4 cup sliced blanched almonds, toasted
Preheat oven to 450 degrees, with rack in lower third. In a medium bowl, toss green beans with 1 tablespoon oil. On a rimmed baking sheet, toss fennel wedges with remaining tablespoon oil and season with salt and pepper; arrange in a single layer. Roast 15 minutes, then flip fennel and add green beans to sheet. Roast until beans are crisp-tender, 12 to 15 minutes. To serve, transfer to a serving platter, drizzle with orange juice, and top with almonds, orange zest, and fennel fronds.
Recipe: Carrot Top Pesto
from Our Crew Member Allie!
Per Allie: “This can work for any greens really. I also like to switch around the nuts also to play with flavors (and what my pantry has)”
1lb carrot tops (about 2 very full cups mashed down - sometimes the stems can be really woody, if this is the case, cut them higher up so its more leafy - it can mess with your food processor and creates a not so great texture)
1/2 - 1 cup of oil ( I like to use a mix of olive oil and avocado oil - for me full olive oil is too strong)
2 -3 cloves of garlic, peeled
1/2 cup almonds (walnuts would also be good)
salt (to taste but probably 1 - 2 tsp depending on if your nuts are salted or not)
Add garlic, almonds, and greens to food processor. Turn on and drizzle in oil. After it starts to get pasty. Stop, mix and taste. Add salt and more oil as needed. Continue processing until it's smooth and everything is blended. Tastes delicious right out of the processor but even better after having a chance to mingle. Use for dressings, toss in pasta, spread on toast. Honestly it makes every dish a little happier!
Recipe: Creamed Shishito Peppers
from Serious Eats
We just came across this recipe the other day and haven't tried it ourselves yet, but it sounded too tasty not to share. The recipe describes these peppers as the perfect stand-alone dish, pizza topping, or taco filling- If anyone gives it a go please share your thoughts in the facebook group!
1 tablespoon (15ml) extra-virgin olive oil
8 ounces (225 to 285g) shishito peppers, stemmed and thinly sliced into rounds (yielding about 3 cups; 200g sliced peppers)
2 medium shallots (80g), thinly sliced (swap in your sweet walla walla onions)
2 garlic cloves (10g), thinly sliced
Kosher salt and freshly ground black pepper
1 cup (240ml) heavy cream
1 ounce (30g) grated Parmigiano-Reggiano
Pinch freshly ground or grated nutmeg
In a 10-inch skillet or 3-quart saucier, heat oil over medium heat until shimmering. Add shishitos, shallots, and garlic, season with salt and pepper, and cook, stirring frequently with a rubber spatula, until vegetables are softened but not browned and shishitos are still bright green, 5 to 7 minutes.
Add heavy cream, season lightly with salt, and bring to a rapid simmer. Continue to cook, adjusting heat as necessary to maintain a rapid simmer, stirring frequently to keep vegetables from sticking and cream from scorching on the sides of the pan, until cream is reduced to a saucy consistency, 5 to 7 minutes.
Remove from heat, add grated cheese and nutmeg, and season with salt and pepper to taste. Serve right away, or cool and refrigerate in an airtight container for future use.
Recipe: Cucumber Salad With Lemon Basil Vinaigrette
adapted from A Simple Pantry
For The Dressing
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon honey
1 tablespoon fresh basil chopped
kosher salt to taste
cracked pepper to taste
For The Salad
1 cup dried pearl couscous
1 cucumber sliced thin
4 cups lettuce
1 cup feta
In a small jar add the dressing ingredients, cover with a tight lid and shake vigorously. Adjust seasonings as desired and set aside.
Prepare couscous according to package instructions. While still warm, add 1/2-3/4 of the dressing and toss gently to coat.
Add the cucumbers, arugula, and feta to a large bowl and toss with the remaining dressing. Stir in the couscous, then divide between 6 plates and serve immediately.
Recipe: Berbere Butter Braised Carrots With Polenta
from Naturally Ella
Berbere is a delicious Ethiopian spice mix, but if you don't have any on hand you can try this recipe with Moroccan Ras El Hanout, your favorite curry blend, or even just some ground cumin and coriander!
Polenta
2 cups water
½ cup dry polenta
Pinch of salt
½ cup grated parmesan
Carrots
2 medium carrots
3 tablespoons butter, divided
1 garlic clove, minced
1 to 2 teaspoons berbere spice blend
Salt, as needed (see note)
Zest from half a lemon (see note)
To start, bring the water to a boil in a pot. Add the polenta, whisking while you pour until the polenta comes together. Add a pinch of salt, reduce the heat to medium-low, and cook for about 30 minutes. Whisk occasionally until the polenta has thickened and the flavor has mellowed. Remove from heat and whisk in the parmesan cheese.
Prepare the carrots: Peel the carrots and cut into ½” thick slices. Place a pan (with lid available) over medium heat. Add in 1 tablespoon butter and melt. Add in the carrots and cook until the carrots start to soften, about 5 minutes. Stir in the garlic and berbere spice, cooking for another minute.
Cover the bottom of your pan with ¼” worth of water. Cover the pan, reduce the heat to low, and cook for 10 to 15 minutes, checking the carrots occasionally (the time will depend on how thickly cut your carrots are). When the carrots are just-tender, remove the lid, and increase the heat to burn off remaining liquid. When there’s just a small bit of liquid left, turn off the heat and add in the remaining two tablespoons of butter and lemon zest. Swirl around the pan and let melt.
Garnish with parsley and pistachios (optional)
Recipe: Spicy Beans With Pork
from Wives With Knives
½ lb. ground pork
2 tablespoons soy sauce
2 teaspoons rice wine
¼ teaspoon peppercorns (szechuan if you have them) freshly ground
¼ cup chicken stock
1 tablespoon spicy garlic black bean sauce
1 tablespoon hoisin sauce
1-1/2 tablespoons garlic chili sauce
1-1/2 teaspoons sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
¼ cup vegetable oil
1 lb. fresh green beans, trimmed and cut in half if desired
3 garlic cloves, minced
1 tablespoon fresh ginger, peeled and minced
4 green onions, sliced
¼ cup white sesame seeds, lightly toasted
In a small bowl toss the pork with 1 tablespoon of soy sauce, 1 teaspoon of rice wine and the ground pepper. Marinate at room temperature while assembling the rest of the ingredients.
In a separate bowl combine the remaining tablespoon of soy sauce, the remaining teaspoon of rice wine, the chicken stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil and cornstarch. Set aside.
Heat a wok or large frying pan over medium-high heat and add the oil.
When the oil is hot add the beans and stir fry them for 10 minutes, or until they begin to brown and blister. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil. Return the pan to the heat and add the pork, garlic and ginger. Stir fry for about 3 minutes, or until there is no longer any pink color to the pork. Add the green onions and cook 1 minute. Add the reserved sauce and green beans and mix well. The sauce will begin to thicken and glaze the pork and beans.
To serve, garnish with sliced green onions and sesame seeds. Serve with steamed rice or pan fried noodles.
Recipe: Summer Harvest Ratatouille
adapted from Dishing Up The Dirt
This recipe is the perfect way to use up FIVE of the items in your box this week all in one classic dish!
3 Tablespoons olive oil
1 bunch of scallions, diced, white and light green parts only
4 cloves of garlic, minced
1 bay leaf
1 small eggplant, cut into 1/2 inch pieces (about 1 cup)
1 small summer squash or zucchini, cut into 1/2 inch pieces (about 2 1/2 cups)
1 anaheim pepper, seeded and cut into thin strips
1 pint cherry tomatoes, some sliced in half others left whole or
2 heirloom tomatoes, coarsely chopped, about 3/4 of a cup worth
1 teaspoon salt
1/2 cup fresh basil leaves, finely chopped
8 ounces rigatoni pasta
fresh parmesan for serving
Salt + pepper for serving
Over medium-low heat add the olive oil to a large skillet with the scallions, garlic and bay leaf. Stir often until the vegetables soften a bit and become fragrant. About 3 minutes.
Add the eggplant and cook, stirring occasionally until the eggplant has softened. About 5 minutes. Stir in the summer squash/zucchini, Anaheim pepper, cherry tomatoes or heirloom tomatoes and salt. Increase the heat to medium and cook until the vegetables are tender, about 8 minutes. Reduce the heat to low and continue to cook for about 10 minutes. Stir in the chopped basil.
While the vegetables simmer for the last 10 minutes bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 5-7 minutes (cooking times will vary depending on your specific pasta so look at the suggested cooking time on the label)
Drain the pasta and add it to the simmering vegetables. Stir well and divide the pasta between plates. Top with freshly grated parmesan cheese and a few pinches of salt + pepper.
Recipe: Pasta Salad With Tomatoes & Zucchini
adapted from The Kitchn
Try adding in some of your spicy salad mix for extra flavor and texture!
1 lb of dried pasta
2 Tbs olive oil
1 zucchini, trimmed and cut lengthwise into 1/4in thick slabs
1 pint cherry tomatoes OR a couple slicers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup of your favorite dressing
Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions until al dente, 10 to 12 minutes. Drain and rinse with cold water to cool. Drain well. Meanwhile, heat an outdoor grill to medium-high, direct heat (400 to 450°F).
Drizzle the zucchini with the oil and season with the salt and pepper. If using cherry tomatoes, drizzle with oil and thread them onto skewers (8 to 10 per skewer). Place the tomato skewers and zucchini slabs on the grill. Cover and grill until the zucchini is charred and tender, about 5 minutes per side. Grill the tomatoes until the skins begin to split, flipping once, 4 to 5 minutes total.
Slide the tomatoes off of the skewers into the bowl of pasta. If using slicers simply roughly chop and add them right to the pasta.
Cut the zucchini into 1/2-inch pieces and add to the bowl. Add 1/4 cup of the dressing and toss to coat. Refrigerate until ready to serve.