Sliced lemon cucumbers in vinaigrette with fresh garden tarragon.
I've never grown lemon cukes, but I've had them a few times. Here they're prepared simply sliced and dressed in a vinaigrette with minced shallots, chopped tarragon, and paprika. Below are steamed green beans, cooled, and dressed in a similar vinaigrette.
Green beans in vinaigrette with shallots.
We've also made a summery potato salad and have been enjoying Ken's home-made rabbit rillettes. Today I'll do some sausages on the grill to go with the leftover potato salad, even if the air is a bit chilly. We did get some rain on Sunday, about seven millimeters in the gauge. They say the summer weather will be back in a few days. Let's hope so.
Can I suggest something for your zucchini? Zucchini carpaccio. Slice zucchini lenghwise (I use a peeler). I combine the green and the yellow summer squash for a pretty presentation. Slice some red onion (for two zucchini I used 1/2 onion). Make a lemon vinaigrette and pour over zucchini and onion and let sit for 1/2 hour or so. It will soften the onion and zucchini. Just before serving, add a handful of capers, slice some Pecorino Romano or Parmiggiano Reggiano cheese in long strips over the salad and add a handful of chopped mint (or basil if you prefer) It is light, refreshing, and delicious. I found the recipe on Elizabeth Michilli in Rome blog.
ReplyDeleteThat sounds excellent. I will do it this week.
DeleteI just love fresh vegetables and stories of eating food from your garden!
ReplyDeleteFresh cucumbers look great and yummy
ReplyDeleteangiemanzi, sounds good to me!
ReplyDeletejudy, and how is yours doing this year?
gosia, yes, they're delicious!