As a new Sacramento transplant, I have to say I really like this place. It has so many redeeming qualities and I could see myself enjoying life here for the indefinite future. I'm still adjusting to the nuances of a new places, particularly in the kitchen. Baking at 30 feet versus 6,000 feet has a measurable impact, a kombucha batch takes about a week less, and holy hell, Batman, do NOT turn on the oven on a summer's eve or you will never be able to sleep. While we do have central air, I'm a bit militant about actually turning it on. By a bit militant I mean we've only turned it on once and I ceded because it was JT's birthday. Anyway, a perfect way to combat the blazing heat is to enjoy a cold beverage and a cold dinner. Enter raw foodstuffs!
Zucchini is pretty awesome. It grows so abundantly even if you don't have a plant you are sure to be bombarded with neighbors' and coworkers' excess throughout the summer. Zucchini is great grilled and sauted and really really great as a raw pasta. You can cut it into lasagna slabs or peel wide noodles off or you could go wild a buy a spiralizer. Do you need one? Absolutely not. Would you like one? Probably. It may seem a bit excessive but I don't even want to discuss statistics about recent temperature trends here. It's fun. However you slice it (pun definitely intended), zucchini pasta makes for a refreshing summer dish. So here is a recipe for marinana sauce and noodles. Another GREAT variation is a with a mint pesto.
2 zucchinis, thinly sliced (with a vegetable peeler) or SPIRALIZED
1 tomato
1 red pepper
8 sundried tomatoes
1 Tbsp olive oil
1/4 c fresh basil
1/2 t dried oregano
1/4 t dried thyme
1/4 t red pepper flakes
1/4 t salt
1 clove garlic (optional, it can be intense)
Put all but the zucchini in a food processor (or blender) until creamy. Mix with zucchini. Garnish with chopped nuts, fresh basil, sliced onions., or pretty flowers (like nasturtiums!). You'll probably need a glass of chilled rose.
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