(Raw) Zucchini Crudo

Ew, raw zucchini you say?? But really, it's delicious. And (bonus) it's looks and sounds super fancy for a dinner party even though it's super easy and inexpensive to make.

2 large or 4 small zucchini

1 large lemon (more or less to taste)

salt (preferably sea salt, but kosher salt or table salt is acceptable as well)

freshly ground pepper

optional: finely diced garlic clove, basil, dill, or whatever herbs you have on hand

optional: extra virgin olive oil

* I've used this serving size for a group of 4 when we had other vegetable dishes, or for 2 when this was our only vegetable dish on a lazy weeknight.

1. Thinly slice zucchini at a diagonal (on the bias). I used a mandoline, but if your knife skills are superior to mine you could cut them by hand. (Side note: if you don't have a mandoline, I highly recommend investing in one for about $20.)
2. Sprinkle a good amount of salt over all the zucchini slices and toss to coat in a colander. Let slices sit and drain in colander for 10-15 minutes. The thicker your slices, the longer the wait. The salt "cures" the zucchini and turns it soft, but make sure they don't get mushy. Nobody likes mushy zucchini.
3. Taste a slice. If it's too salty, just rinse the slices with cold water and drain.
4. Squeeze the juice of one large lemon over slices and toss to coat. Taste a slice, it should be nicely acidic. If not, use more lemon juice. Let slices sit for about 5 minutes to soak up all the nice lemony flavors. Yum.
5. Plate slices. I like to spread them out crudo-style on a large serving platter, but you can also pile them up in individual salad plates or bowls.
6. Sprinkle freshly ground black pepper on top. My favorite is to use black pepper and nothing else to let the fresh zucchini flavor shine through.
7. Optional: drizzle extra virgin olive oil on top. I usually do this to indulge John because otherwise there's no fat at all in this dish.
8. Optional: top with finely minced raw garlic and/or any herbs you have on hand.

I like to pair this light, summery side with a big, fat, juicy piece of meat off the grill.

Sweet Corn and Heirloom Tomato Pizzas

Garlic Pistou

1 head Garlic, top trimmed

¼ cup pine nuts

2 Tbs Olive oil

1 Tbs fresh oregano leaves

1 tsp fresh lemon zest

Pizzas

2 whole wheat pizza crusts

2 ½ oz feta cheese

3 cups corn kernels

1 lb assorted heirloom tomatos

2 Tbs torn fresh basil

2 tsp chopped fresh dill

1. To make Garlic Pistou: preheat oven to 350. Wrap garlic in foil. Bake 40 minutes or until soft. Cool.
2. Squeeze garlic cloves into bowl or food processor. Blend with remaining ingredients until smooth.
3. TO make Pizzas: Preheat oven to 400. Place dough on cookie sheet coated with cooking spray. Spread with garlic pistou. Sprinkle with cheese and corn. Bake 15 minutes, or until crisp.
4. Toss tomatoes with basil and dill in bowl. Arrange tomatoes on hot crusts.

This recipe was surprisingly easy and super delicious. Instead of making two pizzas we just made one using a store bought whole wheat crust and a pizza stone. Enjoy!