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    1. It’s a tasty salad, Rene, you must try! I have to say, I’m not a big fan of tossed green salads, so something like this with a lot of ‘bite’ is very appealing.

      Please let me know if you try it!

  1. I love your blog! So glad I found it. 🙂 Sorry to see what the rain did to your garden 🙁 Hope it gets better! Happy blogging and everything else in your life. ~ Amy

  2. Zucchini Carpaccio

    3/4 pounds / 700 grams zucchini
    parmigiano or pecorino
    basil or chives
    lemon juice
    olive oil

    Slice the zucchini very thinly. I use a vegetable peeler, holding the zucchini against the counter, along the edge, and slice away. It’s not the most graceful thing to do, but it works.

    Make a vinaigrette using olive oil and lemon juice. I usually use about a 1/3 lemon juice to 2/3 olive oil.

    Toss the zucchini with dressing, and add salt & pepper to taste.

    Using the same peeler, shave off slices of cheese, scattering them over the top of the salad.

    The salad is best if you make it about a half hour before you need it. This way the dressing has a chance to soften the raw zucchini.

      1. Love Elizabeth Minchilli – did you see the eggplant dish ? – I will try tonight with those two beautiful eggplants I picked up from your farm !!

        Vaguely Middle Eastern Eggplant Salad

        2 large eggplants
        olive oil
        2 small red onions, thinly sliced
        1/3 cup black olives
        1 small fresh hot pepper
        1 bunch mint, chopped
        1 to 2 cloves garlic, crushed
        1 tablespoon crushed coriander seeds
        1/2 cup plain yogurt
        1/4 cup roughly chopped roasted almonds

        Preheat oven to 200C/400F

        Cut eggplant into thick logs (see photo)

        Layer on a lightly oiled pan in one layer. Drizzle with olive oil, and use your hand to coat. Don’t worry if it seems like the eggplant is absorbing all the oil. That’s ok. Just so you get a bit all over.

        Sprinkle with salt and pepper, and roast until nicely done and browned. About 20 / 25 minutes. Don’t let them over cook and get all mushy.

        Take the pan out of the oven and let cool.

        Mix crushed garlic and hot pepper into yogurt and add 1/4 tsp salt.

        When eggplants have cooled, put them on a large platter. Top with onions, olives and mint. Drizzle the yoghurt over it all. Scatter with chopped almonds

  3. Hi Kasha! I accidentally found you reading a comment you made on K.C. saling’s blog. You had me grating using frozen butter! I have been reading your latest post and am looking forward to spending this horrible rainy day reading your blog… As soon as I finish making tonite’s dinner 🙂 it’s a chili kinda day with this cold rain. Very nice to meet you ~ maria

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