So eating hot things in the summer sucks, right? The humidity, the sweat dripping down, it's not a pretty sight. But you can't eat salad everyday! If you still want something healthy, fresh AND substantial, try this recipe. This recipe was 100% inspired by the lovely Eva Cabaca in her live food cooking class. She's also my herbal medicine teacher, and really opened my eyes to plant based meals. Well, not completely, there is most definitely delicious local monteforte cheese in there, I haven't forgotten my roots completely!
- 2 large firm zucchini, it's nice to mix yellow and green
- 3 stalks of fresh basil, leaves picked
- 2 day lilies from a spray free garden or the wild
- 10 mint leaves
- 2 shallot cloves
- 2 garlic cloves
- 1/4 tsp salt
- Juice from 1/2 lemon
- 1 tbsp Apple cost vinegar
- 3 tbsp olive oil
- 1/4 tsp chilli flakes
- 2 hunks of firm cheese ( I used the hob knob from monteforte. It's cow, sheep and goat)
- Handful of pinenuts (or almonds or pepita)
- 1/4 tbsp flax seeds
- Bit of water to loosen
- Rinse all the herbs
- In a blender add nuts, cheese, garlic and shallots, pulse a few times
- Add the herbs, lemon, ACV, flax, oil and salt and blend until smooth. Add water to loosen if needed but a little at a time. Set aside
- Spirilize 2 large zucchini
- Mix pesto with noodles, toss to coat
- Pull apart flower peddles and garnish ontop
Fettuccine Con Fiori di Zucca RecipeNothing excites me more than making a quick pasta at the height of the summer season. When the famers market tables are gorging with the earths bounty, every colour in the rainbow is on display, and vegetables are plump and ripe from the warm summer sun. You know the flavour will be bursting and every dish you make will be spectacular. This dish was inspired by the many squash blossoms growing in my garden. After a small battle with the bees, I was able to harvest the blossoms, carefully rinse them and prepare them for the dish. The idea was to stay light and simple since squash blossoms have such a delicate flavour. I gave a bit of depth to the dish with toasted pine nuts and Ontario cheddar cheese. Here is the recipe!
- 10 squash blossoms, rinsed and roughly chopped
- 3 plump vine tomatoes, diced
- 2 small sweet onions or shallots, sliced
- 1/2 clove of garlic, finely shredded
- 2 small summer squash (yellow zucchini), thinly sliced
- 2 tbsp pine nuts, lightly toasted
- 10 basil leaves, chiffon
- 2 tbsp coconut oil
- drizzle of extra virgin olive oil
- salt and pepper to taste
- 1/4 cup Ontario cheddar, shredded
- 250g fettuccine
- In a medium pot of salted boiling water, add fettuccine.
- In a large saucepan on medium heat, using half the amount of coconut oil, sauté the onions until soft and translucent. Set aside.
- Using the remaining coconut oil, on medium high heat, sauté the squash until slightly brown, sprinkle with salt to encourage browning. Set aside with onions.
- Add tomatoes and reduce heat to med-low. Cook for 5 minutes
- Add shaved garlic and continue cooking.
- While this is cooking, lightly toast pine nuts in a small non-stick pan for 2 min.
- When pasta is ready, add to pan along with squash blossoms, onions and squash, pine nuts and basil chiffonade. Drizzle with olive oil and mix to combine.
- Finish with freshly shaved cheddar cheese.