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2010/09/10>"What's For Dinner Honey?" Jane's Zuchinni Carpaccio


"What's for Dinner Honey?"

Every Friday Betty carries a recipe inspired by what's fresh at the Hingham Farmers Market.  They are meant to inspire you to get to the Market, meet your farmer, and try out something new on family and friends [they're like culinary guinea pigs!]

This week, Signe, our Farmers Market foodie went to the home of Jane Davis.  She was lead into Jane's white picket fenced garden right away. Through the hot pink zinnias, beans, eggplant, lettuces, strawberries, cucumbers and herbs of all kinds, including lemon verbena, and past the life-sized scarecrow guarding the corn.

Jane grows what she cooks and supplements with the Farmer's Market. Since the garden is bursting with vegetables right now, here are two lovely recipes to take advantage of the season.

Serve both with grilled fish and a lovely chilled white wine, perhaps Marsanne or Roussanne, crusty bread from Bloomy Rind and ...put a sweater on. These evenings are chilly.

Zucchini Carpaccio with Avocado, Lemon Thyme, and Pistachio Oil from Jane Davis

1 T freshly squeezed lemon juice
1/2 t sea salt
4 T best quality pistachio oil, almond oil or  extra virgin olive oil
4 fresh zucchini from the market trimmed at both ends
1 ripe avocado, peeled  and very thinly sliced
1/4 c salted pistachio nuts
4 sprigs fresh lemon thyme, with flowers if possible
Zesty lemon salt

In a small jar, combine the lemon juice and salt and stir to blend. Add the oil, cover the jar, and shake to blend. With mandoline or very sharp knife, slice the zucchini lengthwise as thinly as possible. Place the slices on a platter, pour the lemon mixture over the the zucchini. Tilt the platter back and forth to evenly coat the slices. Cover with plastic wrap and let marinate at least 30 mintures and up to 1 hour, so the zucchini absorb the sauce and don't dry out. At serving time, carefully arrange the slices of marinated zucchini on individual salad plates, alternating with the avocado slices, slightly overlapping each slice. Sprinkle with the pistachio nuts. Season with thyme and salt. Serve.  Serves 4.