What are you up to this weekend?
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We’re looking forward to a quiet couple of days at our house. At the top of the wish list is a date with our grandson, some time in the garden, and floating on the lazy river
True confessions? I’m really looking forward to getting out of the house a little
For the past few days, I’ve had the worst sunburn in, oh my, I can’t remember how long, but probably since I was a kid. I’m always diligent about wearing my sunscreen, but this time it got away from me. I was weeding, the podcasts I was listening to were so good, such a beautiful afternoon, and the time flew by
As I stepped into the shower later that evening, I winced, “Ouch, surely I’d put it on my back too?” Alas, lessons learned
This weekend we’re also going to try our hand at grilling pizza
Not long ago, I found myself standing in the checkout lane, leafing through the latest issue of Cook’s Illustrated. In it a three-page article detailing the ins and outs of pizza on the grill. Secrets for making crusts that spread easily, won’t puff up and will brown evenly.
One of the tricks? Rather than stretching the dough in flour, instead, do so in a generous amount of olive oil(!)
We’re really excited to give it a try
Whatever you’re up to, I hope you have a good one(!)
For the weekend .. a few links from around the web
The 10 best modern love essays [via The New York Times]
5 Drinkable DIY Beauty Potions [via Food Coach NYC]
The power of casual gratitude [via The Atlantic]
Related: A British Grandma who includes “please” and “thank-you” in her Google searches .. believing that manners will make the search quicker [via NPR]
The key to better salads? A bigger bowl [via The Kitchn]
The European Trick or making better sandwiches [via Epicurious]
Are Dandelion Greens the new Kale? [via The Chalkboard]
Obama After Dark .. The president’s nightly routine (which includes eating seven lightly salted almonds) [via The New York Times]
How to make Bon Appetit’s Most Popular Salad of all Time (The Caesar) [via Bon Appetit]
The summer evenings are so beautiful right now. The sun stays up until eight-thirty, and dinner can easily be enjoyed outside in the shade with a warm breeze. No matter if it’s on the back deck or even a small picnic at the park
Anything to savor the time
This salad reminds me of that feeling; it tastes like a summer evening. A beautifully green pasta recipe filled with veggies, edamame, fresh herbs, capers, and mozzarella.
It’s one of the best things we’ve eaten in a while
At first glance, it looks like run-of-the-mill pesto pasta, although it’s far from it. Basil is blended with flat-leaf parsley, the zest of a whole lemon. Lastly, tablespoons of capers and mozzarella are stirred in.
The star of the show is really the zucchini, which are cut into thin disks and fried until golden before being splashed with a bit of red wine vinegar. Producing something that’s neither crisp (chip-like), nor pickled, instead more intriguing than all three.
There’s also the surprise of edamame here in the pasta-pesto combination
Certainly, everyone won’t be keen on frying zucchini for a weeknight dinner, but hear me out. I’d argue that it’s really the easiest way to accomplish the task. Roasting a lot of thin disks would take quite a while, and wouldn’t come out so evenly browned.
Admittedly (does anyone else do this?) according to my measuring cup, the zucchini absorbed a little over a tablespoon of oil in the frying process. Thinking about how much I’d use in the roasting or sautéing process, it seems like a pretty ok deal overall
~ Adapted from The New York Times
Zucchini and Herb Pasta Salad
- ⅔ cup sunflower oil (or grapeseed oil)
- 3 medium zucchini, cut into ¼" thick slices
- 1 ½ Tbsp red wine vinegar
- 1 cup edamame
- 2 cups basil leaves, shredded coarsely
- ¼ cup parsley leaves
- ⅓ cup olive oil
- fine grain sea salt
- freshly ground black pepper
- 9 oz campanile pasta (or strozzapreti or penne pasta - choosing a gluten-free pasta will make this recipe gluten-free)
- zest of 1 lemon
- 1 ½ Tbsp capers
- 7 ounces buffalo mozzarella, torn into chunks
- Bring a large pot of salted water to a boil.
- In a medium saucepan, heat sunflower oil over medium-high heat.
- Fry the zucchini slices in batches (don't crowd them) for ~ 3 minutes, or until golden brown on both sides. Transfer to a colander to drain.
- Tip the zucchini slices into a bowl, drizzle the vinegar over the top and stir, then set aside.
- In the boiling water, blanch the edamame for ~ 3 minutes. Drain the edamame and run them under cold water and then set them aside to dry.
- Fill the pot with water and bring to a boil again
- In a food processor, combine half the basil, all of the parsley and the olive oil. Season with sea salt + freshly ground pepper and process until smooth.
- In boiling water, cook pasta until al dente; drain and rinse under cold water.
- Return the pasta to the pot.
- Add the zucchini slices and their juices over pasta.
- Add edamame, basil sauce, lemon zest, capers, and mozzarella. Stir together gently, then taste and season with additional salt and pepper.
- Right before serving, stir in remaining basil.