Hello old friends! After taking a somewhat brief (THREE YEAR!) blogging hiatus, I am back! If you want to review, or perhaps view for the first time my old blog, you can visit it here. The recipes are pretty good, but the pictures could stand a little help. Now, with new camera in hand and the same old love for cooking, I am charged and ready to go!
If I’m completely honest, it is this time of year that I am most inspired to create and share recipes. I mean, come on. Even the most lackluster cook feels a bit more ambitious after a trip to the Saturday morning farmer’s market. Where I live, we have THE. BEST. Markets. Juicy strawberries, cool cucumbers, ripe tomatoes, fresh fragrant herbs…AAAAHHH! I can’t even handle it.
This recipe was COMPLETELY inspired by my Saturday trip to the market. From soup to nuts (if anyone know where this saying comes from, please fill me in), this recipe is straight farmer’s market. The beauty of a recipe like this, is that you can totally substitute whatever is in season and whatever your favorite veggies are. Follow my recipe exactly, or substitute your own ingredients; there’s no doubt you will love it!
My farmer’s market buys today were: ZUCCHINI. TOMATOES. EGGPLANT. ONIONS. ORANGE CAULIFLOWER. OREGANO. MINT. LAVENDER. HONEY. BIG CRUSTY CHEWY BAGUETTE (!).
I ended up using everything except the honey, eggplant and lavender in this recipe. They are patiently waiting the next two blog posts.
( A side note about the zucchini preparation for this recipe): I picked up a Paderno Spiralizer last weekend, and decided to give it a whirl. I love having different shapes, sizes, and textures in my salads and these spirally “zoodles” were just the right addition to my salad.