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

Pasta-less Zucchini Primavera

Ingredients:

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)

Directions:

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

Ingredients: 

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

Directions:

Combine cream cheese, garlic, cilantro, and dill.  Put a spoonful of the cheese mixture on each slice of bread.  Top with a cucumber.