THE LOVELY CRAZY

Summertime is here, which means the days are long and hot, the drinks are cold and sweaty, and for the most part, people seem more relaxed and happy. And it also means we are growing and getting the bestest and freshest produce, including zucchini.

Yes! it's zucchini time!

You might remember from last summer that I am kind of a zucchini junky. As soon as it starts to grow, I am eating/ hoarding it. I grow it, get tons from my farm share, and will happily take any or all of your extra zucchini that you can't seem to eat. (I take all veggies for that matter) All of the surfaces in my house are covered with baskets full of zucchini. Open the fridge, a few zucchini will most likely fall out. Want to sit at the table to eat, you are going to have to move the mounds zucchinis to get to it. (No joke) It's just so dang good and can be made into just about anything.

But with all the recipes with zucchini, all the ways to add it to this or make it into that, I think people tend to forget that zucchini can be just that, zucchini. Yes it is good to noodle with sauce or puree up with lentils, but honestly I think my most favorite way to eat it is just as it is, straight up raw zucchini, maybe a sprinkle of salt and pepper and if I have it on hand, a squeeze of lemon of a splash of vinegar. Nothing fancy (although you can make it look fancy) The best of summer, pure and simple.

So not really a recipe here, just reminder that sometimes simple can be the best and that zucchini can be eat plain and raw and that it's delicious.

Keep it cool. Keep it simple.

-C

Straight up Zucchini

fresh zucchini
salt ,pepper
lemon juice or vinegar (optional)

cut zucchini (if you feel like cutting it) anyway you want. Place on a plate and sprinkle with salt, pepper and a splash of vinegar or lemon juice.

Eat.

I know what you are thinking, you are thinking "It's Memorial Day weekend. Unofficial start of summer. Lots of BBQ's now I have to make a potato salad!" (it's a law right?) and "I want a pickle, dill to be specific". Ok, maybe you weren't thinking that, but I was. (I often think about pickles...)

Pickles. And potato salad. It only made sense to make a pickled potato salad. So make it I did. And oh boy oh boy, there is nothing better then a rich and creamy salad consisting of potatoes other then a rich and creamy and pickle tart salad of potatoes. I hit the nail right on the head with this one. The mr and I ate the entire salad all to ourselves and way to fast. Now it is gone and I didn't get a chance to share with anyone. But it's ok, cause this is definitely going into the summertime potato salad rotation.

Now you are thinking "creamy dill pickle potato salad.. this girl is a genius!" and to that, I say yes. I would have to agree with you on that. (hehe)

And to all who may not be a pickle fan, or need to make 2 potato salads, (it is always good to have a variety of potato dishes at any BBQ ) try this guacamole potato salad, another favorite.

The stuff. Potatoes of course and half a sweet onion, a cup or so of navy beans in the aquafaba ( bean water), left over pickle juice, fresh dill, dried dill, garlic, olive oil ,salt and a pepper.

Yes there is a lemon pictured, but I was actually using that to squeeze into my water so yeah, not needed in the potato salad but you should grab a lemon and a big tall glass of water and drink it. Keep yourself hydrated.

Get the potatoes going. Chop them up into small piece and place into a big pot. Cover with cold water and add in a good bit of salt. Stick the pot on the stove and boil those taters.

While potatoes are boiling, strain the aquafaba (bean water) from the beans.

And chop the onion into little pieces and stick into a big bowl along with the strained (and now rinsed) beans. Pour in half the pickle juice and give it a good toss then set aside and let the pickle juice do it's thing.

Now it's the sauce time. Blend up aquafaba, garlic, dried dill, a little pickle juice and pinch of salt. As your blending, pour in olive oil until the sauce becomes rich and creamy dill sauce (vegan mayo my friends)

The potatoes are boiled until fork tender and drained..

Toss the strained potatoes back into the pot and add in the bean/ onion mix and the rest of the pickle juice. Give it all a good toss and stick the pot into the fridge for about an hour until the potatoes are cool.

And now we assemble. The cooled off pickle juice infused potatoes, beans, and onions are stuck into a bowl (or just leave in the pot if you want) and slathered with the creamy dill sauce and mixed with as much fresh dill as you want and lots of freshly cracked pepper

And a pickle. If you have one, I highly, HIGHLY, recommend chopping one up and adding it... I mean it is a pickled potato salad after all.

So now you have a great, fantastic, knock your socks off, salad to make for any of your weekend BBQ needs.

Your welcome.

Now have a great, extra long weekend!

-C

Creamy Dill Pickle Potato Salad

Serve 4-6

5-6 red potatoes
1 cup pickle juice (use a good pickle juice that you like the taste of)
A small sweet yellow onion (or half a big one)
1 cup navy beans
3-4 tablespoons aquafaba (bean water)
1/2 cup olive oil
2-3 cloves garlic
1 tablespoon dried dill
a handful of fresh dill
salt and pepper
pickles (optional)

Chop up the potatoes into mouth little chunks ans place into a pot . Rinse them and them cover about with about an extra inch of cold water, Ad d in a a good sprnkle of salt (like a tablespoon) and stick on the stove. Bring the pot to a rapid boil then turn heat down a bit to a low boil and cook until the potatoes are fork tender.

While potatoes are boils, strain you beans away from the aquafaba, and keeping about 3-4 tablespoons of the liquid. Rinse the beans and place into a big bowl. Chop the onion into little pieces and add that in with the beans and about 1/2 of the pickle juice. Set aside

Now grab the strained bean juice, about a tablespoon of pickle juice, the garlic, and the dried dill, Either with a hand blender or regular blender, start blending all that together while slowly pouring in olive oil (about 1/2 a cup ) until the sauce is thick and creamy. Season with salt and pepper to taste and place in fridge to hang until you need it.

And once the potatoes are cooked, strain them then add them back to the pot along with the bean/onion mixture and the rest of the pickle juice. Toss around to coat evenly and place into the fridge to cool. After about a half hour its a good idea to give it a toss to make sure the juice is getting to all the potatoes.

Once potatoes are cooled, dump into a serving bowl. (or just keep in pot) It's ok if there is a little remaining liquid.. it will get sucked up by the potatoes. Get the sauce from the fridge and pour it and toss it around to evenly coat all those yummy potatoes. Chop up fresh dill and toss that in too (as much fresh dill as you like.. more is better!) And lately, if you have a spare pickle or two, chop it up and add it on in (or place in a bowl on the side for people add in themselves)

I added the pickle. You should add the pickle. It is so good with the pickle

Like any potato salad, serve with your favorite foods and keep in the fridge when not being eaten.