Saturday, July 28, 2012

Cooking in season: Pasta-less zucchini primavera and Raw cucumber appetizer

Pasta-less Zucchini Primavera
1 large zucchini, shredded
1 large tomato, diced
1 handful of green beans, chopped
1 sweet pepper, diced
2-3 carrots, chopped
3 cloves garlic, minced
olive oil for sauteing
(any other vegetables you may have should work)
In this recipe, the zucchini will function as the pasta to make it a low carb meal.  If you want pasta, use pasta.  It will be good either way.  Put garlic and olive oil into a saute pan on medium heat for about 5 minutes or until garlic browns.  Add in the rest of the vegetables and continue to saute until the vegetables reach your desired texture.  I cook mine for about eight minutes to keep them on the crunchy side.

Raw Cucumber Appetizer
2 cucumbers, sliced
1 baguette or skinny loaf of italian bread, sliced
(a big loaf won't work)
1 bunch fresh cilantro, chopped
1 small bunch fresh dill, chopped
16 ozs cream cheese
4 cloves garlic, minced
Combine cream cheese, garlic, cilantro, and dill.  Put a spoonful of the cheese mixture on each slice of bread.  Top with a cucumber.  

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