brunch: toast with peanut butter; almonds
dinner: zucchini pasta with fresh tomato sauce Click for the recipe.
entreeZucchini Pasta:
1 zucchini (I wish I had another, but this was the only one that was ready in the garden)
1 tbsp extra virgin olive oil
a few clothes of minced garlic
freshly ground salt and pepper to tatse
use a vegetable peeler to create long strips (like the rice noodles in thai drunken noodles). continue until you reach the core. discord the core or eat it raw (it is yummy)
heat the oil over medium high heat and then add the garlic. cook for about a minute. then add the zucchini, salt, pepper. cook until softened (they start to turn translucent)
Tomato Sauce:
1/2 tbsp extra virgin olive oil
4 garlic cloves- minced (It was garlicky)
3 small/medium sized tomatoes, diced finely
a very small amount of sugar (this probably isn’t necessary)
minced fresh basil (to taste)
freshly ground salt and pepper
in a sauce pan, heat the oil on medium heat. saute the garlic until it starts to brown. then add the tomatoes, 3/4 of your chopped basil, sugar (if you use it), salt and pepper. reduce the heat to a simmer. cover and let cook for about 20 minutes. at the end add fresh basil and toss over the zucchini.
ingredients from the garden: zucchini, basil, tomatoes
snacks: toast with horseradish hummus; s’mores (sort of): vegan chocolate and marshmallows
beer: williamsburg alewerks wheat ale, dogfish head 60 minute (both vegan- see company responses about vegan products)
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