Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.
2 medium zucchini, cut diagonally into ½-inch thick slices
3 cloves garlic, minced
¼ cup unsalted butter, melted
Juice of 1 lemon
2 tablespoons freshly-chopped parsley
Sea salt and fresh ground pepper
1. In a small bowl, whisk together butter, garlic, parsley and lemon juice; season with salt and pepper, to taste. Brush zucchini slices with butter mixture.
2. Heat a grill to medium-high. Add zucchini in a single layer and grill until lightly charred on both sides and just beginning to soften, about 2 minutes per side. Serve immediately, garnished with additional parsley and salt and pepper, if desired.
This room-temperature dish packs in the flavor and makes for a lovely side dish.
1½ pounds carrots, peeled and cut into 2-inch-long matchsticks or thin diagonal slices
4 garlic cloves, peeled and minced
1 tablespoon fresh oregano
¼ cup red wine vinegar
¼ cup fresh parsley, minced
1 cup olive oil
Pinch red pepper flakes
Sea salt and fresh ground pepper
1. Whisk together garlic, oregano, red pepper flakes, vinegar, olive oil, salt and pepper in a large bowl.
2. In a large pot, bring water to a boil, adding 1 tablespoon salt. Add carrots and cook until just crisp-tender, about 2 minutes.
3. Drain carrots and add to marinade, letting sit in fridge overnight. When ready to serve, return to room temperature and adjust seasonings if needed. Transfer to serving platter and top with parsley.
Simmered with white wine and chicken stock, these baby artichokes are melt-in-your-mouth tender. (Try spooning them over pasta with some freshly-grated Grana cheese!)
1¼ pounds baby artichokes
1 lemon, halved
½ cup chicken stock
¼ cup dry white wine
3 tablespoons olive oil
2-3 cloves garlic, minced
1. Fill a large bowl with water, and juice lemon into water. Reserve lemon halves. Remove tough outer leaves of artichokes. Trim pointy tops and stems, rubbing artichokes with lemon halves and then transferring them to the lemon water as you work to prevent discoloration. Cut larger baby artichokes in half lengthwise if desired.
2. Drain artichokes, and transfer to a large skillet along with stock, wine, and oil. Set over medium-high heat, and cover. Cook, stirring occasionally until artichokes are tender and golden and liquid has completely evaporated, about 12-15 minutes. Add minced garlic, toss and sauté until garlic is fragrant, about 1 minute. Season with salt and pepper, and serve immediately. If desired, top with toasted, buttered bread crumbs for an added crunch.
Drizzled with a balsamic vinaigrette, this crisp salad is accented by green olives and sweet onions.
1½ cups cooked farro, quinoa or other grain of your choice
2 heirloom tomatoes, seeded and chopped
½ Walla Walla sweet onion, diced
¼ cup green olives, pitted and chopped
¼ cup fresh parsley, chopped
1 large garlic clove, minced
2 tablespoons balsamic vinegar
¼ cup olive oil
Fresh ground pepper
1. In a large bowl add the farro, tomatoes, onion, olives and parsley, then toss to combine.
2. In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
3. This salad can be refrigerated overnight. Bring to room temperature before serving.