Friday, June 21, 2013


Veg Cook Book Club

from the kitchens of Martha Stewart Living

for our June collaboration.

From page 32, I made
Zucchini "Pasta" with Tomatoes and Walnuts

Served on a bed of red leaf lettuce.
Excellent "raw" dish for cool summer dining.
Added chopped onions, and extra garlic for more flavor,
and used miso paste instead of salt.
Sungold cherry tomatoes, basil, and zucchini 
are from my garden.
making the dish very fresh and inexpensive.
Highly recommended, and will make again!