This has been my first year having a garden- a real garden. During the winter I meticulously drew planting graphs and purchased special heirloom seeds, which I fostered indoors under lamps. I observed as the seeds took root and sprouted in their pots. At first they barely peaked out from under the soil and then, almost in an instant, they were large enough to plant outdoors.
I have drawn great hope in watching the tiny seedlings bend under the weight of a heavy rain storm and strengthen again after an a hour in the sun. As they grow I am encouraged by their resilience and optimism. And as I harvest I am inspired to build meals to do justice to the bounty of life sourced from my own backyard.
Le Jardin des Pâtes (Garden Pasta)
- 2-3 medium zucchinis
- 1 Tablespoon of extra virgin olive oil
- 1 cup roasted shredded beets
- 1/2 cup plain greek yogurt
- 1 Tablespoon lemon juice
- zest of one lemon
- 10 basil leaves
- 1/2 teaspoon salt.
Turn mandoline slicer to a thin julienne setting. Cut off the two ends of the zucchini and place long-ways on the mandoline slicer. Julienne zucchini until you reach the seeds, remove the seeds and continue to slice. Toss zucchini "noodles" in olive oil and place in skillet on stovetop. Saute for 5 minutes. Remove from heat and sprinkle with salt and pepper to taste.
Chiffonade basil leaves and mix in a small bowl with beets, yogurt, lemon juice, zest and salt. Scoop over zucchini noodles. Enjoy warm or cold.