Zucchini "Pasta" with Fresh Cherry Tomato Sauce

lighten up...

Naturally the summer brings with it fresh fruit and produce and with that also comes lighter meals. I tend, at least, to cook with more of these fresh ingredients and less with comfort type foods. However, there's one comfort I'm not willing to give up - even in summer - and that's pasta. So, for this post, I'm lightening up an easy pasta dinner by subbing in half of the pasta I would normally use for zucchini.

To make this meal possible you will need one bit of special equipment - a julienne peeler (or maybe your food processor). I ordered this tool on Amazon at the same time I ordered my Popsicle molds (remember I said I would feature another tool!) and have yet to use it. This was the perfect meal to try it out! Overall, it was pretty easy to use (once I got the hang of it), but beware, the blade is sharp and you won't be able to julienne the entire zucchini, just use as much as you can. Anyway, once the zucchini is prepared, the rest of the recipe is quite easy to make and sings summer. I serve this with crusty bread and have no guilt - hey, I cut out half my carbs already by subbing in zucchini! So, lighten up and make this summery pasta dish. Here's how...

Ingredients
2-3 Zucchini
1/2 Box Whole Wheat Spaghetti
2 T Olive Oil
2 Cloves Garlic, minced
1 Shallot, minced
2 Pints Cherry Tomatoes
1/3 C Dry White Wine
Kosher Salt & Black Pepper
1/2 C Fresh Basil, chopped
1 T Fresh Oregano, chopped
1/2 C Grated Parmesan Cheese, more for topping
To Serve: Crusty Bread

Directions
Bring a large pot of water to a boil.

Prepare the zucchini: Using a julienne peeler (suggest OXO), cut the zucchini into long strands (like pasta). Put the cut zucchini on a paper towel lined plate, season with 1 tsp. salt, toss, and allow to stand for 10-12 minutes. Then, squeeze dry (there will be lots of liquid) and set aside.

Meanwhile, make the sauce: In a large high-sided skillet, heat the oil over med-high. Add the garlic and shallots, cook for 1 minute. Then add the cherry tomatoes and cook for 5-6 minutes, or until they begin to soften. Next, add the wine and season with a little salt and pepper. Cover and cook until the tomatoes burst, about 15 minutes. Remove the lid and reduce down into a thick and paste-like sauce, about 5 more minutes.

Cook the "pasta": Generously season the boiling pot of water with salt and drop the whole wheat pasta. Cook until al dente, 8-10 minutes. Reserve 1 cup pasta cooking water and drain the pasta. Add the zucchini to the sauce and some of the pasta cooking water. Cook for 3-4 minutes or until the zucchini begins to soften. Add the drained whole wheat pasta and continue to cook for another 2-3 minutes, adding more pasta cooking water as needed. Add the basil, oregano, and cheese and toss to combine. Taste for seasoning and adjust as needed.

Plate the pasta: Serve the dish immediately sprinkled with more Parmesan cheese and crusty bread on the side for sopping up the sauce (and have no guilt!). Enjoy this light and summery pasta. Mangia!

Grilled Curry Cauliflower Steaks w/ Chimichurri

a whole lot of grilling going on...

There's lots of grilling going on now that summer has unofficially started. Thank you Memorial Day weekend! And, as most of you know, I don't eat chicken, beef, or pork...so...what to grill? Well, there's lots of things I can eat. Any seafood is great on the grill. I enjoy a veggie burger now and then. And, portobello mushrooms are fantastic grilled. Fruit is also a winner - pineapple, peaches, even strawberries. But when I saw Guy Fieri grill cauliflower "steaks" on one of his shows last year, I was inspired. So, for this post I'm grilling cauliflower!

I have to admit that I'm not a big fan of cauliflower raw, but roasted with spices it's pretty good. So, of course grilled cauliflower coated in curry powder has to be tasty. I'm again using the curry powder I made. Check out my prior post for the recipe. But, that didn't seem like quite enough. So, I thought, what is steak served with? And, chimichurri came to mind. If you've never had chimichurri it's a lot like a pesto, but with different herbs and no Parmesan cheese or nuts. The recipe I've posted here came from someone I used to work with and it was the perfect addition to my steaks. Grill something new, cauliflower steaks, here's how...

Ingredients - Serves 4
Chimichurri
1 C Fresh Flat Leaf Parsley
1 C Fresh Cilantro
1/4 C Fresh Oregano
2 Cloves Garlic, chopped
1/2 Lime, zest & juice
1/2 tsp. Kosher Salt
1/4 tsp. Red Pepper Flakes
2 T Extra Virgin Olive Oil

Cauliflower Steaks
2 Heads Cauliflower
1/4 C Olive Oil
1 T Curry Powder
Kosher Salt & Black Pepper

Directions
Preheat a grill (or grill pan) to 350 degrees.

Make the chimichurri: Combine the parsley, cilantro, oregano, and garlic in a food processor. Pulse to roughly chop. Add the lime zest, juice, salt, and pepper. Then, with the motor running, drizzle in the olive oil until everything comes together. Remove to a bowl and set aside.

Prepare the steaks: Remove the green outer leaves from the cauliflower heads; leave the core intact. Set the cauliflower on their base and halve them vertically. Then slice each half vertically again, into 1 inch steaks. Reserve the ends for another use. Put the steaks on a sheet tray and coat them on both sides with the olive oil, curry powder, and a pinch each of salt and pepper.

Grill the steaks & serve: Place the steaks on the preheated grill and cook for about 5 minutes per side, or until golden brown and marked. Remove to plates and top with the chimichurri. We had grilled Romain salads with ours. Enjoy!