Zucchini and Squash Carpaccio

Zucchini and Squash Carpaccio
Serves 4

This is always the most requested dish of the summer and fall and it’s insanely easy and equally delicious of anything fancy that you might spend hours on.

1 zucchini, thinly sliced (mandolin or by hand)
1 yellow squash, same as above
¼ - ½ cup pine nuts, toasted or not, dealers choice
~ ¼ cup extra virgin olive oil, the higher the quality the better
½ teaspoon salt
1 lemon, halved
1 ball burrata, if desired
Edible flowers or baby greens, if desired

Place pine nuts in the center of a large serving plate and pour olive oil over and the swirl the plate around so the entire bottom is coated with olive oil and the pine nuts are evenly distributed.

Shingle zucchini/squash and sprinkle with salt. Juice both side of the lemon over the vegetables. Rip burrata and dot with flowers.

Zucchini and Squash Carpaccio.jpg

Fennel Celery Salad with Pecorino Cheese

Fennel Celery Salad with Pecorino Cheese
Serves 4

A five ingredient salad that tastes like you spent big $$$ on it at a restaurant. It’s so easy to assemble you won’t even believe it, plus, it dresses itself as you serve it. Dig in.

¾ cup cubed pecorino cheese
¼ cup roughly chopped pistachios
¼ cup olive oil
1-2 bulbs fennel, thinly sliced on a mandolin or by hand
2 stalks celery sliced on the bias with any celery leaves roughly chopped
½ teaspoon salt
1 lemon halved

On a large serving plate place cheese and pistachios in the center. Pour olive oil over and swirl the plate around so the entire bottom is coated with olive oil and the cheese and nuts
are evenly distributed.

Mound fennel and celery on top and season with salt before squeezing both lemons on top.


Fennel Celery Salad with Pecorino Cheese.jpg

Quick Turmeric Sauerkraut

Quick Turmeric Sauerkraut
Makes 1 quart

This isn’t exactly sauerkraut… but it’s also so much more than a quick pickle. Turmeric gives the extra antioxidant kick that’s so trendy right now.

3 ½ lb. head of cabbage, shredded
1 tablespoon salt, give or take, use your judgment
1 cup vinegar
1 cup water
1 tablespoon mustard seeds, if you have
1 tablespoon turmeric

In a large bowl, and working in batches, sprinkle cabbage with salt and massage. Do this for each batch of cabbage until very wilted and broken down.

In a small saucepan bring vinegar, water, mustard seeds and turmeric up to a simmer. Pour over cabbage and toss.

Cover and refrigerate for up to 3 months.

Quick Turmeric Sauerkraut.jpg

Waspy Sicilian Pasta

Waspy Sicilian Pasta
Serves 2-4

This marries two different recipes/ideas. My mother has a Junior League cookbook from the eighties and this method for making pasta (or really, a pasta salad) comes from there, so that’s the “WASP” part. In Sicily you’ll find capers in pretty much everything you eat, and this dish is simple and delicious, like everything else there.

4 cloves garlic, smashed
¼ cup capers, drained from liquid
¼ - ½ cup high quality extra virgin olive oil
3 tomatoes, roughly chopped
Salt, to taste
½ lb. pasta, any kind, I used mezze rigatoni
Pecorino cheese, to taste

Add garlic, capers, olive oil, tomatoes and salt to a large bowl. Use the back of your fork or spoon to bruise slightly and leave out on the counter all day or afternoon or until you boil pasta.

Bring a large pot of salted water to a boil and cook pasta until al dente. Strain, reserving a few tablespoons of pasta water and add to the bowl, tossing with copious amounts of cheese. Serve warm, room temperature or cold.

Waspy Sicilian Pasta.jpg