I told you this summer would have been bubbling with events and ideas, so you should be prepared! Along with my Summer RoundUp, a real fun by now, a way to travel together with fellow foodies, here another intiative, the 3rd Summer Fest, a cross-blog food event celebrating peak harvest season.
How does it work? Each Wednesday for the rest of the summer and probably longer, a group of blogging friends will swap recipes and tips about the following harvest-fresh ingredients:
- 28 July: cukesNzukes
- 4 August: corn
- 11 August: herbs, greens, and beans
- 18 August: stone fruit
- 25 August: tomatoes
- more to come if we all want it!
A list of all attendees will be compiled every week, so you’ll be able to travel around and enjoy all gorgeous recipes.
Why do I partecipate? Harvest-fresh ingredients, and I’ve said everything. Name a fresh ingredient, any freshly harvested ingredient, and you’ll feel summer sun warming your skin, a firm and earth scented fruit in your hands, cicadas singing in the backgrounds… root your feet into Mother Earth and feel the power of buzzing Nature, that’s summer, and we have to celebrate her products!
As first recipe, I decided to use freshly harvested zucchini, coming directly from our vegetable garden. The idea was to create a light tart, made with quinoa flour, completely gluten free, with raw baby zucchini, so tender when just picked up, and a dressing made with sun dried tomatoes to enhance tastiness.
Ingredients to make the tart:
- quinoa flour, 180 gr
- extra virgin olive oil, 100 ml
- egg, 1
- cold water, 5 tablespoons
- dried oregano, 1 teaspoon
- salt, a pinch
Ingredients to fill the tart:
- soft cheese, 220 gr
- baby zucchini, 2
Ingredients to make the dressing:
- sun dried tomatoes, a dozen
- pine nuts, 50 gr
- dried oregano, 1 tablespoon
- garlic, 1 clove
In a bowl, add quinoa flour, extra virgin olive oil, salt, dried oregano and egg. Whisk together until crumbly. Pour the mixture into a greased mould (10 cm x 30 cm) and press with your hands on the bottom and sides of the moulds. Freeze for 1 hour or so.
Preheat oven to 180°C. Bake quinoa tart for 30 minutes, then remove from the oven and let cool completely.
Now, let’s make the dressing. Chop sun dried tomatoes roughly and mix them in a bowl with enough extra virgin olive oil to cover them. Add pine nuts, one clove of garlic and parsley. Let it marinade for about 30 minutes.
In the meantime, whip soft cheese with a few tablespoons of marinade from sun dried tomatoes bowl and a tablespoon of oregano. Slice baby zucchini thinly.
Assembly. Spread cheese mixture over quinoa tart. Line with thinly sliced zucchini and sprinkle with sun dried tomatoes and pine nuts dressing. Let it rest for 30 minutes to enhance flavours and serve.
Verdict: fresh & natural. Quinoa shell is crunchy and nutty, a perfect complement to fresh raw baby zucchini. Sun dried tomatoes give taste and character to the tart, withouth adding any salt. It’s a simphony of ingredients, well balanced between green and grassy zucchini, nutty quinoa flour and pine nuts and strong and mediterranean sun dried tomatoes, all tied up by soft cheese.
Now, grap your fork and visit all the partecipants to enjoy the best of summer (Thanks Margaret for the list)!
- Margaret Roach – A way to the garden
- Cooking Channel TV zucchini’s versatility
- The Food2 blog – zucchini appetizers
- Food Network Dish – Paula Deen’s zucchini bread
- Food Network’s HealthyEats – cuke salad and lighter cuke/zuke ideas
- Diane and Todd of White on Rice Couple – stuffed cucumbers with prosciutto and feta
- Cate at Sweetnicks – cucumber wraps
- Paige Smith Orloff at The Sister Project zucchini excess
- Kelly Senyei of Just a Taste – cucumber and sesame salad
- Gilded Fork – zukes and cukes, and Chef Mark Tafoya – cucumber mint soup
- Caroline at The Wright Recipes – cucumber salad and marinated summer squash salad
- In San Diego, Caron – cucumber and radish confetti soup
- Tigress in a Jam – 50 Ways With Cucurbits
- Eating From the Ground Up – cucumber mint sorbet
- Judy at Divina Cucina – Cukes and Zukes
- Expecting great, late-breaking news from Nicole at PinchMySalt and Tara at Tea and Cookies and Shauna at Gluten Free Girl and Alice Q Foodie.