Tuesday, August 16, 2016

Summer Znoodle Salad

These days I would be all about the Olympics, this fascinating mix of a sports event and the Oscars, getting an Oscar for being the very best at something, right then and there, live. The excitement ! The cheering… But unfortunately, I have not seen anything because I no longer have a TV subscription and my digital antenna does not receive the NBC channels. History, without me.

But then, the big wide wild world, does it really all matter, if someone is the fastest runner? Or swimmer? Sure, it is a great accomplishment, and there is a lot of work behind it. I found this aspect always interesting, admirable: the endless training, keeping a balance between training and rest, pushing yourself but not going too far, and in the ends, the nerves, right then, when the performance is required. It is quite a feat.

Well, I managed to grow figs. At home. In the summer. In Maine!  For some, this might also seem like an Olympic feat.



The summer squash are 3 at any size for $1 at the farmers market. I got the spiralizer out, and, cranking away, made this wonderful fresh and light znoodle salad. The zucchini noodles have a texture much like fat spaghetti (or bucatini, to be correct). A nice bite, but lighter in the summer heat and no cooking required. Mixed with kalamata olives, sheep milk feta,  fresh corn, tomatoes and shallots with plenty of oregano and basil and a vinaigrette of white wine vinegar, oil and salt and pepper.  Yum!


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