Going Green with a Delicious Pasta and Fried Zucchini Salad Recipe..

Pasta and Fried Zucchini Salad

Let’s gather all ingredients:

Salt and black pepper

2/3 cup sunflower oil

3 medium zucchini, cut into 1/4-inch-thick slices

1 1/2 tablespoons red wine vinegar

3/4 cup frozen edamame

2 cups basil leaves, shredded coarsely

1/4 cup parsley leaves

1/3 cup olive oil

9 ounces strozzapreti or penne pasta

Zest of 1 lemon

1 1/2 tablespoons capers

7 ounces buffalo mozzarella, torn into chunks.

Let’s Start Cooking!!

1. Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.

2. In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot.

3. In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.

4. In boiling water, cook pasta until al dente; drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.

Fun Fact: This will only take 45 min to make and will yield 4 servings.


xo ginny

Lighthearted.

I have noticed lately my blogs have been very soulful, so lets make today's a little fun and light hearted...a cooking blog!

I met with one of my favorite clients today.  I showed her how to whip up a few quick sauces and quick basics just to show her how easy it is to put together a quick meal. One of my recent personal faves has been the Parsley Sauce from Michael's Genuine newest cookbook "Down-To-Earth: For People Who Love to Eat"(which I very very highly recommend!). I have always loved Michael's very simple and earthy approach to food, and his restaurant here in Miami is a loved favorite in our house (and James Beard thinks so too, as Michael Schwartz was deservingly awarded the award for best chef in 2010!)

In no time, we managed to enjoy great conversation, laughter and whipped up three great recipes from the cookbook and my very own recipe for Sauteed Tuna, quick and perfect to top salads, mix into brown rice pasta or tofu noodles.  Try all of these simple recipes out and incorporate them into your regular cooking regime. All perfect, flavorful, delicious and well, lighthearted.  xo ginny

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Parsley Sauce by Michael Schwartz
1 cup firmly packed, fresh, flat-leaf parsley leaves
3 tablespoons of capers, drained and rinsed
2 anchovies in oil, drained
3 garlic cloves, coarsely chopped
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil


Put the parsley, capers, anchovies, garlic, pepper and oil in a blender. Puree until the mixture is completely smooth and bright green. The sauce should be wet and slightly soupy in consistency.


Perfect to spoon over grilled meats, or as a dip for crudites or foccacia. Make ahead of time and refrigerate or blend right before using. Whatever works best for you! 


Makes about 3/4 cup.


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Roasted Garlic by Michael Schwartz
1 cup peeled garlic cloves (about 40)
2 cups of canola oil


Preheat the oven to 325' F. Put the garlic cloves in a single layer in a small baking pan. Pour in enough oil to cover the garlic completely. Cover the pan tightly with aluminum foil and bake for 1 hour or until the cloves are very soft. Be sure that the garlic does not brown, or worse, burn. Cool the roasted garlic in the oil.  To make garlic puree: Remove the garlic cloves from the oil and smash the soft garlic cloves in a bowl with the back of a spoon, or in a mini chopper. Add 1 to 2 tablespoons of the garlic oil and mix to combine. The roasted garlic, whole or pureed, will keep covered in the refrigerator for up to 1 week. Store the whole cloves in the oil.


Makes 1/2 cup of roasted whole cloves or 1/2 cup of puree.


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Provencal Vinaigrette by Michael Schwartz
1 beefsteak tomato, seeded and finely diced
12 pitted green olives, such as Manzanilla, finely diced
1 jarred roasted red peer, rinsed and chopped
2 shallots, minced
1/4 cup capers, drained and rinsed
1/2 tsp. chopped fresh thyme
Finely grated zest and juice of 1/2 lemon
1 1/2 tsp. sherry vinegar
1/2 cup extra-virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper


In a bowl, combine the tomatoes, olives, red pepper, shallots, capers, thyme, lemon zest and juice, vinegar and oil. Stir the ingredients gently but thoroughly. Season with salt and pepper. The vinaigrette can be made 1 day ahead of serving and will keep for 7 days covered in the fridge.


Makes 2 cups.


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Tuna Sautee
1 can Albacore, high quality Tuna, packed in water
1/2 cup of extra-virgin olive oil
1/2 cup red onion, diced
garlic, 5 cloves, finely chopped
1/2 cup cherry tomatoes, halved
1 tsp. rosemary, chopped
1 tsp. parsley, chopped
4 tbsp. balsamic vinegar
salt and pepper

Sautee tuna, onion, garlic, tomatoes, rosemary, parsley in the olive oil until onions are translucent and soft. Remove from heat and add balsamic vinegar and salt and pepper to taste.  Put over a fresh salad, or mix into brown rice pasta or onto tofu noodles topped with parmesan cheese. Delicious, quick and full of protein!