It's Monday, and that means it's time to find out what's NOT cooking in the kitchen:
So when Alicia and I started the Anti-cooking series three weeks ago, our intention was to make ourselves more creative in coming up with ideas for "not" cooking in the summertime.
Immediately I was convinced this was the ideal area for me to expand upon; for some reason Mike finds a point of pride in trying to last as long as he can without turning the AC on in our household, so you can imagine that finding ways to avoid NOT turning on the stove in the summer is of tantamount importance.
The thing is, until this week, I really couldn't complain about the heat in the kitchen - it's been moderate and the nights have cooled off - such a change from most summers in recent memory when 3 out of the four weeks in July has been spent sleeping with ice packs on our foreheads to try to make it through a heat wave.
Things have changed this week - and that's why I was SO grateful when it came time to put this recipe together - and I remembered "OH YEA! The point is, I'm NOT going to have to cook." So even if I'm the only one out there rejoicing in this (because you all have sane household partners who allow you to actually use your AC!) the entire exercise of ANTI-COOKING has in my world been a resounding success.
And now, this week's recipe:
Courgetti with basil almond pesto
When I first considered doing a squash based raw pseudo "pasta dish" I wasn't convinced - the thought of uncooked zucchini isn't that appealing to me. But again I surprised myself at how tasty vegetables can be, when you cover them in something like yummy yummy delicious pesto. I substituted the original recipe's pesto for the standard one I go to, and it turned out perfectly. The parmesan cheese in this dish is what really gets me every time. You mix cheese and basil together? Good things happen my friends.
For the Pasta:
- 3 zucchini julienned
For the Pesto:
- 3 cups packed fresh basil leaves
- 4 cloves of garlic
- 3/4 cup grated parmigiana cheese
- 1/2 cup olive oil
- 1/4 cup raw almonds soaked
- 1/2 cup chopped fresh parsley(optional)
1. Julienne your zucchini
2. Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.
And that's it!
And just a reminder, this is Week Three. We have two more great recipes you might want to take a look at if you're interested in keeping the oven off this week:
Week One:Avocado Two Ways
Week Two: Mango Ceviche