With all those fresh veggies just out of the garden last night it made sense that at least something be used for dinner. Just the other night my mother had mentioned a zucchini salad that she was making and I decided that I would give it a try. It’s a ridiculously simple recipe – slice a zucchini thinly, add some shaved Asiago cheese and toss gently with a dash of lemon juice, a drizzle of olive oil and some salt. Garnish with a sprinkling of fresh basil. Perfectly light and summery!
To make it a meal I BBQed some tofu marinated in soy sauce, white wine, sesame oil and garlic. I served it with brown rice (yay for the rice cooker) and some grilled garlic scapes. I tossed the garlic scapes (which were left over from Week 2 and 3 of the CSA) with some salt and oil and then grilled them for a few minutes. A very easy way to use up a couple of bags of garlic scapes!