Raw Food Wednesday: Zucchini Pasta with Pesto and Wild Asparagus, Corn Cakes with Tomato, Fennel Salad
Raw Food Wednesday 8/17
Zucchini Pasta with Pesto and Wild Asparagus
Corn Cakes with Tomato
A "greatest hits of summer" meal tonight -- we're overloaded with basil, zucchini & tomatoes, plus additions from the farmers market (corn, wild asparagus).
The pesto, as always, rocks -- olive oil, lemon juice, garlic, pine nuts and salt all blended in the vita-mix, served over spiral cut zucchini noodles. Tonight we served it along with the wild asparagus. The tips were trimmed off and the body sliced very thinly on the bias, tossed with olive oil and nama shoyu and dehydrated for 1 hr at 105F.
The corn cakes are a perennial favorite (recipe), with the right balance of heat and sweetness, paired with a very ripe heirloom tomato.
We started off with a fennel salad, a riff from Juliano's "Raw" cookbook.