Photo by Shine
For our Thanksgiving Menu I plan to use as many seasonal vegetables as I can. The aroma, the colors, the warmth of vegetables – they add so much emotion to the table: Oh how I miss the Farmer’s Market! I thought about it today because I only have a few more zucchini left and in order to get more, which I will need to do before Turkey Day, I now have to go to the big supermarket. I don’t think they taste the same. The zucchini I buy at the Farmer’s Market has so much more taste and you can actually smell the vegetable. The ones I buy at the supermarket feel like small baseball bats; you can knock somebody over if you hit them with it! I know. I need to stop whining. Before we know it, time will fly and the Farmer’s Market will be back again.
Now about the few REAL zucchini that I have left.
One of my starters for this year will be a very simple Zucchini Salad. You can serve this on a cupped iceberg leaf or you can serve it as a side dish by arranging it over a bed of rice. It doesn’t matter how you choose to serve it because this is a very tasty vegetable dish that even the veggie hater will love.
You will need:
- 2 Zucchini
- 1 large ripe Tomato
- 2 Garlic Cloves
- 2 tbsp. Extra Virgin Olive Oil (EVOO)
- 1/8 tsp. Salt
- 1/8 tsp. Black Pepper
- 1/4 tsp. Onion Salt
- 1/2 tsp. Garlic Powder
- 1/4 tsp. Basil
- 1/4 tsp. Oregano
- 1/8 tsp. Mint
- Take the zucchini and quarter it, then cut it in 1/2 inch cubes.
- Chop the tomato in small cubes.
- Mince the garlic.
- Put EVOO, garlic and zucchini into a pan and dress it with the salt, pepper, onion salt, garlic powder, basil, and oregano.
- Simmer for 10 minutes, then add in the tomato.
- Stir it all together and allow it to cook for another 5 minutes.
- Sprinkle the mixture with mint and stir; continue to cook.
- Zucchini are done when they are tender and the tops turn golden brown.
Hopefully you will be able to borrow a dish or two from me for your Thanksgiving table!