zucchini PASTA

zucchini ribbons. DELICIOUS! these zucchini pasta ribbons are quicker to cook than pasta and are super delicious. i want more, but there is no more. this will be my go to summer meal. only a handful of ingredients and 4 minutes cooking time, any one can prepare this dish and be in heaven eating the results. grab a peeler and do it. here’s how:

you’ll need: 

4-6 smallish zucchinis, sliced thinly
3-4 garlic cloves, smashed thru a garlic press
olive oil, 2-4 tablespoons
1-2 medium tomatoes, diced
crushed red pepper flakes, 1 teaspoon (less if you are wimpy)
salt
pepper
parmesan cheese, grated

you'll do:

use a vegetable peeler to slice the zucchini into lengthwise ribbons. peel off several from one side, then turn the zucchini and peel off more. continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. discard the core. or, use a mandolin, adjusted to a very thin slice.

cut tomato into a bite size dice.

heat large skillet to medium high heat. add 2-4 tablespoons of olive oil. add crushed red pepper to hot oil then add zucchini strips. salt to taste cook for 2 minutes. add garlic and keep stirring for 30 seconds. do not allow any of this to brown. add tomato and heat thru about 2 more minutes.

plate and top with grated parm cheese.

eat.

quick & easy broccoli soup!

broccoli prep - separate stems & florets

broccoli soup. martha stewart to the rescue. i used martha's recipe as a guide for a super simple and quicker version than my previous broccoli soup post. YUM. no excuses, get to the farmers market and pick up 2 bunches of broccoli - this is so delicious, you’ll be sorry if you don’t double the batch below. here’s how:

you’ll need:

1 bunch broccoli, stems separated & cut into rounds
5 tablespoons butter
1 medium onion, diced
¼ cup + 1 tablespoon flour
4 cups chicken or veg stock
½ cup heavy cream
salt to taste

immersion blender/blender
fine mesh sieve

you'll do:

broccoli soup!

in a large dutch oven, melt the butter over medium heat. add onion and salt and sauté until transparent, about 5 minutes. add flour and cook, stirring constantly for 1 minute. do not allow the flour to brown.

pour in stock, whisking to incorporate and bring to a boil. reduce to a simmer and cook 10 minutes.

add broccoli stems and return to a boil. add broccoli florets and return to a boil. reduce heat and gently simmer for 10-15 minutes or until the broccoli can be smashed easily with the back of a spoon.

puree soup with immersion blender.

pour soup into a large bowl and then place mesh sieve over pot you were cooking in. ladle soup into sieve and pass it through sieve back into pot - using ladle to rub out as much liquid as possible. don’t skip this step. this step makes it velvety yum!

throw away what doesn’t pass through sieve.

now, right before you are ready to serve, gently re-heat soup and add heavy cream - do not allow to boil.

ladle and eat.

note: martha says you can make the base the day before, let if cool completely then refrigerate it. then when you are ready to continue, heat it and start again at the add broccoli stems stage.