More playing in the kitchen! I had this enormous zucchini that my friend gave me from her garden that led me make a twist to one of my favorite dips. When I can find Baba Ganoush without dairy (yogurt) because of my lactose intolerance I love it, but it can be hard. So, I tend to make it at home. But, it’s fun to make small changes to the recipe. Therefore, I have made it with zucchini vs. eggplant a few times. The hardest part of all this is thinking ahead and roasting the zucchini a for a good 45 or so minutes. You just cut the zucchini into big chunks, throw it on a cookie sheet and put it in oven at about 425 to roast it.
When it’s done, you want to be sure to squeeze it to get rid of extra water. After that, throw it in the food processor and add tahini, lemon juice, garlic, S&P…and any other spices you might like. This batch seemed to be missing something but it was still good! I dipped carrots and crackers into it.
I was in a Mediterranean mood that day and continued in the kitchen and made a Village salad. I’d grabbed a great yellow (vs traditional red) tomato at the farmer’s market and added a cucumber that I had from my friend’s garden and some greek olives. I had a red onion in my fridge but totally forget to put that in there. I threw some other ingredients in the mix to both clear out my fridge and add some fun — celery and walnuts. Sprinkled with a Penzey’s spice mix and olive oil. Great, healthy, hearty meal!