3 x Zucchini
My sister has a little garden where she grows all kinds of vegetables, and I was lucky to be there when she picked some of the harvest! I got a delicious lunch and two zucchinins and a lot of salad with me home. Although, I didn't really know what to do with so much zucchini, since I'm not that fond of cooked zucchini. But, with a little thinking, the ingredients I had at home+ a few extras I bought I had three days of delicious food made of raw, fresh zucchini!
Day 1, Potato- and carrotsoup
Boil carrots and potatoes in vegetablebuillon and some spices such as chili, curry, salt and pepper until they get soft. Blend into a smooth, thick soup. Serve with raw, shredded zuchini and whipped horseradish. Really easy and really delicious! It's also very good chilled.
Day 2, Mushroomsauce with raw rice, raw zuchini and capers
Slice the fresh mushrooms and fry until golden in a pan with salt and pepper. Pour cream over it and let it simmer. If needed, put some wheat flour in it. Boil the rice and serve with salad, zuchini and capers. Again, really easy and unexpectedly good!
Day 3, Zuchinisalad with sweet'n'sour salad dressing and butterfried bread
Mix salad, zucchini, tomatoes, avocado and mozzarellacheese in a bowl or on a servingdish. Mix the dressing out of oil, white whine vinegar, salt, pepper, herbs, honey and some horseradish, raw or whipped. Pour it over the salad. Fry dry slices of bread in butter until they are deliciously golden and serve immediately. Done!
I just love when you can use one vegetable for so many things, during several days. Don't you?
The two last pictures are showing Jenny's impressive harvest and her son, starting at the delicious harvestlunch we had.
Med vänliga hälsningar,