Zucchini pesto noodles

As I’ve said earlier, I’ve been experimenting with raw food lately, and one cool new tool I’ve picked up is a spiralizer, which slices vegetables into noodle shapes. It’s very cool if you’re into fun gadgets and I finally pulled it out this evening to make zucchini noodles for dinner, served with pesto and sliced tomato and orange pepper from my garden (the basil was from the backyard too). Excuse the fuzzy picture, I think the black bowl confuses my camera.

Served with corn on the cob and steamed okra, all from the market. Delish!

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Asparagus soup and pesto potatoes

No pictures today but two good, simple recipes.

I took this asparagus soup recipe from epicurious.com and made it this weekend almost verbatim – just used onion instead of shallots. It was fine the first day, but really good the second and third. I made a fresh vegetable stock mostly out of green garlic tops from my Plan B box and it added a lot of flavour. Be careful not to oversalt this soup as it has a very delicate flavour.

And tonight, I boiled up some red potatoes and tossed them in pesto. I had arugula and made it with pistachios and cheddar (partially inspired by this recipe) but you can use any greens and nuts you have around. Be careful with the garlic quantities. It’s a nice, simple way to prepare potatoes in the summer.

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