The nights are getting colder, the frosts are beginning and now the summer produce that just didn’t want to shut down, is doing so! While I’ll be sad to see the end of the zucchinis, beans, basil and even tomatoes, I must admit, I’ve been waiting in the wings to prepare the soil for more plantings…
I’d been wanting to bring in the last of the basil for pesto, and it having survived the first frost, didn’t wait any longer. After the icy beginning to a frosty day, the sun shone brightly, so it was perfect for grabbing the snips, a large basket, and heading down to the patch! I worked from one planting to the next, and when I’d finished, I couldn’t help but take a pic of the loaded basket sitting in the sunshine.
The last of the basil for the season.
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With many thanks and kindness,
Julie.
If you’re looking for recipes, and other bits and pieces for, or about, a specific vegetable, just click on the relevant image, or caption below – hopefully there maybe a little inspiration for you.
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With many thanks and kindness,
Julie.
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Zucchini Links:
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With many thanks and kindness,
Julie.
I created this recipe some years ago, when asked to provide salads for a local café to serve to their clients. I liken it to an antipasto salad, and when zucchinis (courgettes) are in full swing in the garden, it’s a great way to use up some of the glut.
Category:
Salad
Style:
Australian
Keyword:
Antipasto, Pesto Dressing, Salad, zucchini, Zucchini Salad
Quantity: 4 -6 as a side
Author: sbaskitchen
-
750
g
medium zucchini
-
12
pieces
of sun dried tomatoes,
cut into strips
-
1/2
a 400g can artichoke hearts
-
2
tbsp
pitted Kalamata olives
-
2
tbsp
pitted green olives
-
50
g
Parmesan cheese,
shaved
-
15
g
pine nuts,
roasted
-
Sea salt and freshly ground pepper,
to taste.
PESTO DRESSING
-
1
tablespoon
extra virgin olive oil
-
1/2
tablespoon
balsamic vinegar
-
1
tablespoon
basil pesto
-
Salt & ground pepper to taste
-
Wash zucchini, trim off ends and, using a sharp knife or mandolin, thinly slice into ribbons.
-
Place zucchini ribbons in a bowl and toss gently with the pesto dressing.
-
Drain the artichoke hearts and cut into quarters. Add the artichoke hearts, sundried tomatoes and olives to the zucchini and gently toss through.
-
Top with Parmesan cheese, pine nuts and a sprinkle of salt and pepper.
FOR THE DRESSING
-
Place the olive oil, balsamic vinegar and pesto in a small screw-top jar. Shake well to combine and season with salt and pepper.
Once the zucchini is dressed it will decrease in volume.
Zucchinis in the Garden
Zucchini Ribbon Salad
If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.
