Monday, September 1, 2008

Pasta with Shredded Vegetables and Lavender or: It Felt A Little Like Fall Here

Wednesday morning when I watched the video of Mark making shredded veggies and pasta, I had a hard time focusing. I remember thinking, this is not the kitchen that he used to cook in. The other kitchen had a better layout, especially for filming. In this kitchen, the stove is behind him when he stands. This makes filming awkward - and not terribly effective, which is probably why I was distracted. Also, I found this dish to be really uninspiring. I mean here we are, at the peak of our fresh vegetable season, and all he can use is zucchini, bell peppers and carrots? What about tomatoes, eggplant, beans, fresh berries, other greens, all this great stuff that is in season now? I realize that these vignettes are probably filmed all at once sometime earlier in the year. In fact, I believe that he referred to that in a posting somewhere. But come on, lets use some more interesting veggies!

That being said, when one goes out to the garden and peers between the overgrown leaves and sunflower plants only to find that her zucchini plants have been possessed by some invisible steroid, one must deal.

Plus, on Saturday, the weather here was sort of crap. It was cool and had a real feeling of fall. That made a pasta dish sound good, but after a day clearing out the ginormous plants in the garden, being creative in the kitchen just wasn't in me. So Mark's pasta dish got a test.

I actually added half of a white onion (Walla Walla) to the chopping party. I also included some oregano. My question is this: what if you have several different types of lavender growing in your garden, and you are not sure which one to eat? Two of mine looked vaguely like what Mark had in the video, so I took some leaves from one of them, chopped 'em up and tossed them in. Overall, it was a tasty dish. We did grate some asiago cheese on top. My picky daughter even liked it (after I threatened her with no dessert!) I will probably use this recipe as a base for other shredded veggie dishes.

Now, does anyone have any suggestions besides zucchini bread for my XXXL zukes? We have been slicing them up and grilling them with a little olive oil and salt and pepper, but I can only do that for so long....

And, yes, I have tried to palm them off on unsuspecting friends and neighbors.


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