Tonight the chef made the Top of Stove Shepherd’s Pie, from the recipe that I posted a couple of days ago. He had a bit of trouble with it, and wasn’t satisfied with the results, even though it tasted good. I’ll update that post with our comments.
Today I brought the first zucchini in from the garden, and the chef would like some recipes. This recipe is from Quickies 2; veggies and more, published by Chatelaine, and we thought it was excellent, the last time we had it. We made half the recipe which was plenty for the two of us.
Zucchini Salad with Basil Dressing
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 minced garlic clove
- 1 tsp granulated sugar
- 1/2 tsp dried oregano
- 2 tbsp finely chopped fresh basil or 1 tsp dried basil
- Overlap 3 sliced tomatoes and 2 thinly slice zucchini in alternating rows.
- Pour dressing over top.
Serves 4 to 6.