There is no question that summer in the North State is here! While we wilt in the heat, we can bask in the glory of our incredible summer growing season. Visit our local farmers markets and you will certainly feel inspired to build your meals to accommodate the local bounty. I love summer for the fresh vegetables and fruits, particularly zucchini, tomatoes, melons, and berries. I love this salad for its simplicity, freshness, and versatility. If by chance there are any leftovers; I toss them in with a little prepared couscous and add chopped fresh peppers and cucumber.
Zucchini Salad
1 pound zucchini sliced paper thin or grated
Juice of 1 lemon, or more to taste
2 garlic cloves crushed and chopped
1 tablespoon olive oil
salt and pepper to taste
2 to 3 tablespoons of fresh basil
Toss the zucchini with lemon juice, garlic, olive oil, salt and pepper to taste. Cover and refrigerate about 8 hours, or overnight. Chop the fresh herbs and mix in just before serving. Serve with a lovely Sauvigon Blanc. On the side, add a few sliced tomatoes, a perfect baguette with a little chevre cheese, and the perfect summer easy dinner is complete!
Enjoy!
Andrea Charroin was a trained baker and pastry chef in San Francisco before she and her family moved to Redding 11 years ago. After falling in love with Redding’s downtown, Andrea and husband Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is asked about her Marathon Bars, Orange Twists and sourdough bread.
Copyright 2009 Andrea R. Charroin. Visit her blog at bakerslove.typepad.com
