Summer Squash Ribbons with Almond Salsa Verde

Ever notice when you are really bored, it always seems like everyone is out of town or unavailable? Then all of a sudden everyone wants to get together at the same time. Woah, where was everybody last week when I was bored? All sorts of fun stuff is now being slammed into one week. No time to catch your breathe, just overwhelming fun. Then the cycle repeats itself. That is how the past week has been for me. It is not like I'm complaining or anything. It is just such a strange phenomena, like a little game the world likes to play with people.

Now onto zucchini, which I should mention was made last week before my social life exploded. Its makes a light, refreshing lunch or dinner. Everything in this dish works really well with each other. The mint adds a nice brightness, while not being overwhelming. The raw garlic adds a little spice. Almonds add the perfect crunch to go along the softness of zucchini. 

The pretty zucchini ribbons almost make it feel like you are eating a bowl of pasta, but you aren't. Which may be why my father enjoyed it so much. He is not a big vegetable guy. It is surprisingly filling too, not too different from a bowl of pasta. This will become a standby for using up your summer squash. Most of these ingredients too may already be in your pantry. 


xo
April

Adapted from Fine Cooking
Ingredients:

1/2 cup toasted blanched almonds, finely chopped

1/4 cup mint, finely chopped

1/4 cup flat leaf parsley, finely chopped

1/4 cup extra virgin olive oil

2 tablespoons fresh lemon juice

1 1/2 tablespoons capers

1 medium shallot, minced

2 cloves garlic, minced

1/4 teaspoon salt

2 large zucchini, ribboned, using a vegetable peeler

Freshly ground pepper

Instructions:

1. In a large bowl, combine the almonds, mint, parsley, olive oil, lemon juice, capers, shallots, garlic and salt.
2. Toss the zucchini ribbons with the salsa verde, seasoning to taste with salt and pepper.