Zucchini Pasta:
2-3 Zucchini, peeled
Olive oil
Italian herbs and spices
Slice zucchini into fine julienne strips on a mandolin or run them through a spiralizer to create “noodles”. Drizzle olive oil over noodles and toss with herbs and spices and a pinch of sea salt. Set out uncovered.
Marinara:
1 cup sundried tomatoes soaked 2-6 hours, drained
2 heirloom tomatoes
Juice of ½ lemon
1-2 cloves garlic
1 small yellow onion
1 tbsp agave or soaked medjool date
1 tbsp. chopped fresh oregano
Sea salt and pepper to taste
Place all ingredients in a high power blender and blend until smooth.
Pesto Alfredo:
1 cup raw cashews soaked 4-6 hours, drained
½ cup coconut water
Juice of ½ lemon
2-3 cloves garlic
1 bunch fresh basil
1 tbsp. olive oil
Sea salt and pepper to taste
Place all ingredients in blender and blend until smooth. The sides of the blender may need to be scraped down with a spatula and more coconut water added if necessary or to adjust to desired thickness.
Posted by Kamm's Corners Farmers' Market
Posted by Kamm's Corners Farmers' Market
