Veg Cook Book Club
<http://vegcookbookclub.com>
choose
MEATLESS
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!
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!
