Saturday, August 14, 2010

Food Lately

Lately, we've been living off the garden. Lots and lots of zucchini:
Our pumpkin went a little wild and may have cross polinated with the zucchini. It ventured through the fence into our neighbours yards on both sides:
I've tried a few different things with the zucchini. For lunch today we had left over quinoa with thinly sliced zucchini and onion from the garden that had been sauteed in butter with a little lemon juice. I melted some asiago cheese on top as that's my new addiction:
Actually quinoa is kind of an addiction lately too. I like to have it in the fridge as you can pretty much throw anything in there and eat it hot or cold. A tiny bit of red curry paste on quinoa is becoming a staple for me.

This evening for dinner I tried another zucchini recipe that featured... you guessed it... asiago!


2 medium zucchini , sliced in half lengthwise  (I used half of one monster zucchini and we still have leftovers)
2 -3 garlic cloves finely chopped
1 tablespoon fresh lemon juice
1/2 cup asiago cheese grated (parmesan will also work)
3 tablespoons olive oil
salt and pepper , to taste  

  1. Heat olive oil in a frying pan on medium heat.
  2. Score zucchinis, add a squeeze of lemon juice and add salt and pepper lightly. Let marinate for a few minutes.
  3. Add garlic bits to the olive oil.
  4. Brown both sides of zucchinis in the garlic and oil.
  5. Sprinkle asiago cheese on cut side of zucchinis and oven broil on a cookie sheet until cheese browns.
  6. Serve while warm.
MY REVIEW: Yummmmmm..... love zucchini and asiago. The house still smells amazing after making this.

JASON'S REVIEW: Epic taste. Crazy squeak. 10 stars.. out of 9.

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