….and soon they’ll be gone–fresh summer fruits and vegetables that is.
You know that feeling you get in the beginning of summer when you first notice that a quart of organic strawberries is suddenly $5 at Whole Foods? How about the joy you feel when your neighbor brings over fresh from their garden cucumbers, zucchinis, tomatoes, jalapenos and/or herbs. Oh how I adore fresh herbs.
To be honest, I really do enjoy autumn produce too…roasted root vegetables, pumpkin soup, orchard fresh apples…oh my…but I really am starting to panic about the summer vegetables going away. My husband and I decided that next week we are going to eat all vegetarian in an effort to appreciate the last of the yummy, fresh summer flavors.
We had one of our favorite vegetarian dinners last night (which made me think to write this post) :
Creamy Avocado “Pasta”
2 medium sized ripe avocado, flesh of
1 lemon, zested and juiced, divided
1/4 cup basil
2 tablespoons extra virgin olive oil
1/2 shallot, chopped
2 to 3 cloves garlic, to taste
1 teaspoon kosher salt, to taste
2 medium zucchini, peeled into thin “noodles”
1c cherry tomatoes
1c sliced white mushrooms
freshly ground black pepper, to taste
1. Sauce: Place the avocado, lemon juice, basil, olive oil, shallot, garlic, and salt in a food processor; process until smooth and creamy.
2. Place zucchini “pasta”, tomatoes and mushrooms into a large bowl. Pour on sauce and toss to thoroughly coat.
3. Garnish with lemon zest and black pepper. Serve immediately.
Source of recipe: This recipe is modified from this one:http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/
Makes: 4 servings, Preparation time: 15 minutes
Consider this your reminder to get out there and enjoy those gorgeous summer veggies before they are gone!
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