What’s your favorite hunk of summer produce? I can’t answer that question, or perhaps I can’t give a specific answer. I love pretty much every bit of summer produce, fresh and perfect and unlike anything else you can get the rest of the year.
One especially juicy bit that I adore are mulberries. There are mulberry trees all around our apartment complex, and I’m too short to reach any of the fruit. I’m still working out a plan to reach them without suffering serious bodily injury. I can’t use a ladder for various reasons. Maybe I can lasso a rope up there and pull myself up?
Even though I can’t get my little paws on mulberries (yet!), I can get garlic scapes. Lower to the ground, ya know. I love garlic scapes because the garlic flavor is mild, meaning I don’t have to grate garlic or police myself on its use.
Shaved up and tossed with zucchini noodles, they make a delicious summery dish that tastes so freakin’ fresh. I cooked the zucchini noodles just enough to lose their wetness — I can’t stand them when they’re all slobbery.
And since I love a many-textured dish, I threw in some purple cabbage as well. You can leave it out it you want, but it adds bulk and crunch. I sprinkled crushed almonds on top for an additional dose of crunch because why not.
I downed this with a huge glass of chilly white wine, and I recommend y’all do the same. If you have no wheat allergies, an oil-sopped piece of crusty bread will also pair well.
Happy Monday, loves.
Garlic Scape and Zucchini Pasta
- 2 1/4 lbs fresh, firm zucchini
- 10 garlic scapes
- 1/2 purple cabbage head
- several sprigs of lemon thyme
- 1 small serving of gluten-free pasta, cooked per package directions
- salt, lemon juice, and olive oil
- roughly chopped almonds
- Spiralize the zucchini. Roast them in a 450 degree oven for 8-10 minutes
- Thinly slice the cabbage
- Using a sharp vegetable peeler, shave the garlic scapes into thin strips. Cut the strips into smaller fideo-sized strips. You may steam the strips for 4-5 minutes if you wish, to soften them. You may also leave them crisp and raw
- Toss together the zucchini, scapes, cabbage, and pasta.
- Strip the leaves off the lemon thyme and sprinkle them over the pasta
- Sprinkle the almonds over the pasta
- Combine lemon juice, olive oil, and salt.
- Toss seasoning over pasta.
- Serve with love