Kind friends keep bringing us zucchini from the garden. I'm so grateful since I planted late and didn't get any in this year and it's one of my favorite veggies! I was looking for some new dishes to try out and came across one from Vegetarian Times that sounded easy enough for a weeknight dinner. I didn't have exactly everything on hand so I improvised with some of that Clock Shadow Creamery Quark I picked up on a recently.
8 oz dry pasta (2 cups) I used a long twisted noodle called Strozzapreti
4 small zucchini, julienned (4 cups)
2 cloves garlic, minced
1/4 cup quark
1/2 torn fresh basil (with this hot weather my basil was looking sad so I used half fresh and half dried and still turned out great)
Cook pasta in large pot of boiling salted water according to package directions; add zucchini to pasta water 1 minute before end of cooking time.
Meanwhile, whisk together garlic and ricotta in large bowl. Drain zucchini and pasta, and add to ricotta mixture. Stir in basil, and season with salt and pepper.
I love egg salad and trying different variations. My last craving took me to a recipe from Martha that had an interesting blend of Greek Yogurt and Ricotta. I didn't have ricotta but I had some Quark from a local cheese shop I recently visited. So I adapted the recipe a little and ended up making it into a great sandwich using several of my favorite local Wisconsin products! The end result was a rich creamy egg salad winner...
4 Large Eggs (Growing Power)
1 1/2 Tbsp Quark (Clock Shadow Creamery)
1 1/2 Tbsp Greek Yogurt (Sugar River Dairy)
1 Tsp Dijon Mustard (Organicville)
1 Tsp Freshly Chopped Chives
1/4 Tsp Salt (I went with celrey salt)
Freshly Ground Pepper
4 Slices Bread (Sprouted Bakehouse)
1 Cup Lettuce (i used microgreen mix)
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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