Last week at the Farmers Market I saw the first of the summer veggies – radishes, greens, baby turnips and zucchini!
It’s Zucchini Week!!!
Zucchini is one of those summer staples. Once it shows up at the farmers market it’s there to stay. The price gets ridiculously low as the summer goes on. Those who’ve grown it themselves can testify to its prolific production.
Until last year, I only had a few recipes for the summer squash. And even now, I only have a few more. Cutting it on the mandoline to make zucchini-spaghetti (or zucchinetti) has proven to be one of my favorite uses for the veggie.
But this week I’m thinking outside the box. I’m making four things I’ve never made before and one of my Mother Lovin’ Cookies.
Here’s the menu.
-Zucchini, Apple and Blue Cheese Salad
-Pasta-Free Lasagna with Zucchini and Chicken
and a Zucchini Dessert Trio
-Lemon Zucchini Sorbet
-Chocolate Zucchini Cupcakes
-Zesty Zucchini Quinoa Cookies
This will be a relatively healthy meal – as long as the desserts are consumed in moderation.
Good luck with that.
The prep starts tonight with homemade sauce for the lasagna. Tomorrow I’ll buy the zucchini at the Farmers Market and start cookin’.
Bang on, my peeps!