Friends, hie thee to your local farmers' market immediately, because things are getting good.
Here in Boston, we're starting to get into the ripe summer season, where hot heat is whipping the typical week's bounty into a pure abbondanza. Our markets are ripe with berries, zucchinis, herbs, and more, and I can't help myself, but I may have hit three different farmers' markets this week alone. Last week, I took our summer salad game to a new level by finally purchasing a spiralizer, and I've noodled just about everything possible in my fridge since then.
This warm summer herb and vegetable noodle salad is a more updated version of the the garlic and butter sauteed zucchini I ate frequently during my Italian-American childhood. You could substitute any seasonal vegetable that you have on hand here, as long as it can be easily shredded with a peeler or run through a spiralizer, as well as any fresh herbs. But the concept remains - keep the flavors simple, and let the season's gifts do the talking.
In my version, yellow zucchini and broccoli stalks (yes, you read that right) have been spiralized into noodles, quickly sauteed with olive oil, garlic, sweet onion, and turned through summer savory, basil and oregano. The resulting dish is sprinkled with Pink Himalayan salt, a hefty squeeze of lemon and red pepper flakes. It's chocked full of flavor, good-for-your-gut dietary fiber, and rounded out with a delicious citrus twist.
Warm Summer Herb and Vegetable Noodle Salad
2 medium yellow zucchini, top cut off
2 large broccoli stalks, florets trimmed off
1/8 cup each of summer savory, basil, and oregano, finely chopped
1 lemon, halved
2 cloves garlic, minced
1 medium sweet onion, diced
A glug of olive oil
A pat of butter (optional)
Good salt (I use Pink Himalayan Salt)
1/2 tablespoon red pepper flakes (to taste)
- Trim your zucchini and broccoli stalks so that each end is cut flat. Run through your spiralizer on a thin spaghetti setting, or, peel/julienne to a thin 1/8 inch strip. Pat noodles dry, and trim using a knife or scissor as some noodles can be quite long!
- Over medium/low heat, swirl olive oil and butter in a frying pan until melted. Sautee garlic and onions for 3-4 minutes, sweating them out until soft, but not browned.
- Place your noodles in the pan, and using tongs or wooden spoons, flip gently as they cook.
- Toss 2/3 of your herbs over the noodles in the pan, and fold in. Season with salt and pepper. Cook noodles for about 5 minutes on medium heat, until softened, but not mushy, and remove from heat.
- To serve, divide noodles in two bowls and squeeze a half a lemon over each bowl. Sprinkle with remaining herbs and red pepper flakes to taste.