Does the thought of turning your oven on make you want to cry?
Don’t fret! This simple no-cook meal is bursting with farm fresh flavors and doesn’t require heating up your kitchen with a hot oven. Major win!
In an effort to keep dinner easy during this heatwave I decided a simple zucchini noodle pasta was in order. We may be cranky and hot but hundreds of our summer squash and zucchini plants can’t get enough of this weather and they are cranking out fruit like crazy!
Not only are the zucchini plants happy but we have cherry tomatoes making their seasonal debut at the farm and they taste better than candy!
This zucchini “pasta” is perfect on a hot summer night when you are craving fresh ingredients but don’t want to cook. The creamy avocado basil sauce adds a lot of flavor and healthy fats which makes this a very substantial meal. I hope you all enjoy this as much as we do. Stay cool and eat up!
Zucchini Noodles With Creamy Avocado-Basil Sauce
A light and filling farm fresh dinner
PREP TIME 10 mins.
COOK TIME 0 mins.
2 large zucchinis, julienned or spiralized
1 cup cherry tomatoes, sliced in half
1/2 cup pine nuts
1/2 cup fresh basil, julienned
salt and pepper to taste
crushed red pepper flakes to taste
For the avocado basil sauce:
1 medium avocado, pitted
1 1/2 cups fresh basil leaves
1/4 cup pine nuts
3 cloves of garlic, minced
1/2 cup extra virgin olive oil
1 Tablespoon fresh lemon juice
1/2 teaspoon fine sea salt
Prepare the pesto by combining all ingredients in a food processor and processing until smooth. Taste test and adjust seasonings as necessary.
Place the julienned zucchini noodles in a large bowl and toss with 1/2 of the avocado-basil sauce. Add cherry tomatoes, pine nuts, basil, salt and pepper. Taste test and add more of the avocado-basil sauce if necessary.
Serve at room temperature and enjoy.
*Use this recipe as a guide. Adjust measurements and ingredients as necessary.
*Taste test as you go
We are bringing cocktail hour back to Tumbleweed Farm and I think you all should join in on the fun.
I know I complain about the weather too much but man, it’s hot here! I mean really hot. It’s so damn hot that I burned and blistered my knees while planting 500 heads of lettuce into our south field the other day. Whomp whomp. I should know better-wear jeans not shorts on these extremely hot days.
The good news is that we have been ditching farm chores early and jumping into a nearby lake to cool off. It’s amazing how quickly the dirt, grime and sore muscles just melt away in the chilly water. I can’t get enough!
Another thing I can’t seem to get enough of are these cocktails. It’s blackberry season and these drinks are where it’s at. We have a ton of sage at the farm and wild blackberries everywhere. With the addition of a little honey and champagne these drinks have become a favorite in our household and I hope you all enjoy them too. For a non-alcoholic version replace the champagne with sparkling water. Sit back, relax, and cool off with these lovely cocktails. Cheers!
Blackberry & Sage Champagne Cocktails
Blackberries and sage come together to create a light farm fresh cocktail everyone will enjoy.
PREP TIME 5 mins.
COOK TIME 10 mins.
2 bottles of bubbly
1/2 cup honey
1/2 cup water
5-6 fresh sage leaves + more for garnish
1 pound fresh blackberries + more for garnish
Serves 8 cocktails
Combine the honey and water in a saucepan over medium heat. Stir often and once it’s about to reach the point of boiling turn off the heat and add the blackberries and whole sage leaves. Stir until well combined.
Once the syrup as cooled and the berries have broken down a bit pour the mixture (including the sage leaves) into a blender and blend until smooth. Then pour the mixture through a fine-mesh sieve (to remove any blackberry seeds) You will end up with about 2 cups of simple syrup. Keep cool until ready to serve.
Add 1-2 tablespoons of the syrup to each glass and add champagne. Pour in a couple of blackberries and a few sage leaves for garnish and enjoy.
*You will end up with extra simple syrup. It will keep in the fridge for up to 5 days and tastes great on ice cream!
*Recipe lightly adapted from The Kitchn
This salad is going to take over my entire summer.
Just when we thought we were in the clear with cooler weather the forecast took a drastic turn for the worse. The heat is back on and we are feeling it!
Thank god for shady places to nap and cool and refreshing salads like this to keep us going. Seriously, this salad has everything going for it. It’s loaded with crunchy cucumbers, spicy radishes, hearty and filling chickpeas not to mention it’s tossed with a delicious lemon-herb tahini dressing that I could drink with a straw. Basically, what I’m trying to say is that it’s a healthy balance of flavors and textures. I think you will be pleasantly surprised that a salad this simple can pack so much punch!
The inspiration for this puppy came when we were at the farmers market. I took one look at our stand and realized radishes and cucumbers needed to come together for a no-cook no-fuss meal.
I hope you all enjoy this simple salad as much as we do. If you are going to prepare this a few hours before eating it I would toss the cucumber in right before serving because the cucumber has a tendency to make the dressing a bit watery if left in the salad too long. Other than that, this really is a no fuss meal.
If it’s hot where you live I think this will become your summer go-to salad. We enjoyed this simple meal with a pint of our favorite beer from Solera Brewery. Whatever you choose to drink with this makes sure it’s light and refreshing. Bon appétit!
Cool As A Cucumber Chickpea Salad + Lemon-Herb Tahini Sauce
A light and refreshing summer salad packed with great flavors and a lot of crunch.
PREP TIME 15 mins.
COOK TIME 0 mins.
1 1/2 cups cooked chickpeas -if from the can rinsed and drained
1 medium-sized cucumber, chopped into 1/4 inch chunks
4-5 radishes, sliced into 1/4 inch pieces
1/4 cup parsley, finely chopped
1/4 cup dill, finely chopped
pinch of crushed red pepper flakes
For the Dressing:
1/4 cup tahini
1/4 cup water + more to thin if necessary
juice from 1 large lemon or 2 smaller lemons
1-2 teaspoons lemon zest
2 scallions, diced- white and light green parts only
1/4 cup parsley, diced
1/4 dill, diced
pinch of cayenne pepper
fine sea salt to taste
Serves 2 as a main dish 4 as a side dish
Prepare the dressing by whisking all the ingredients together until smooth. This works best with an immersion blender or food processor to achieve the smoothest consistency. Taste test and adjust seasonings if need be. Set aside.
In a large bowl toss the chickpeas, cucumber, radishes and herbs together. Drizzle with 1/2 the dressing. Mix until well combined. Sprinkle with crushed red pepper flakes, taste test, and add more dressing as needed. Refrigerate until ready to serve.
*The dressing will keep well in the refrigerator for up to 5 days
* Use this recipe as a guide. Adjust measurements and ingredients as needed
*Always taste test as you go and make adjustments that mach your taste preference.