Uses from Broad Wing Farm Share(s): Zucchini, Fresh Garlic, Calendula,
Shopping List: White Balsamic Vinegar, Slivered Almonds, Fresh Basil, 10.2 oz jar Pitted Kalamata Olives, Small block (.5-1 lb) Manchego Cheese, Fox:> Flat Leaf Parsley
Special Equipment: SHARP vegetable peeler
Special Note: This dish can be served along side left over rice or Fettuccini pasta, though it stands alone very well
2-3 Zucchini (or squash) | Remove ends & put in your vegetable freezer bag. With your vegetable peeler, slice the zucchini into long ribbons. Cut the zucchini in half if it is too long & you are having trouble slicing it in this manner. 2-3 cloves Fresh Garlic | ChoppedExtra Virgin olive oil |2 tbsp White Balsamic Vinegar |1 cup Slivered Almonds | Toast in oven on 350 until thoroughly brown. Keep an eye on them! Don’t walk away, the toasting process, when it begins, happens quickly. If your oven heats unevenly, rotate the pan after 5 minutes or so.Drain ½ jar of Kalamata Olives | Slice each olive into quarters½ cup chopped fresh Basil | remove stems, chopping only leaves with a very sharp knife½ cup chopped fresh Parsley| remove leaves from stems, (put stems in your freezer bag!)1 cup Manchego Cheese | I recommend grating the whole block, in case you want more! 😊Petals from 1-2 calendula flowers | centers are bitter, only use outside petals!Salt & Pepper|Directions
In a large sauté pan, heat enough olive oil to generously coat the bottom of the pan. Add the zucchini ribbons. You are doing a very quick cook on this – it will only take a few minutes before they are soft. Add garlic, & cook for 1 minute. Turn off heat & add balsamic vinegar while swirling the pan about. Add almonds & olives. Pepper can be added (fresh cracked is best) at this time, however, add salt carefully, as the olives & cheese will be salty. Stir in fresh herbs.
Make ready to save immediately, put zucchini on plates (with pasta or rice as desired). Top with shredded cheese & Calendula petals. Enjoy!