foodie mcfooderson

a home cook with notions & an appetite

zucchini ribbons with tarragon

This week’s CSA basket from Wayward Seed brought all sorts of fun.  We’re snacking on the last of the cherries that came in the basket tonight.

The rest of the basket?  (Split in the morning with super-duo S&P, as usual – even after a nice long dinner at Barrio coupled with the late showing of Harry Potter the night before):

  • 1 Ailsa Craig onion (to S&P)
  • 1 Porcelin Hardneck Garlic (ours! – although it was funnier when P misread it as Redneck)
  • 2 Orion fennel (split)
  • 1 large bunch rainbow Swiss Chard (split)
  • 2 heads lettuce (split, forgot the varieties)
  • 1 head steamboat iceberg (us, S&P said they had too much lettuce)
  • 2 lbs blueberries (split)
  • 2 lbs cherries (split)
  • Mexican tarragon (to us)

This is about using the Mexican tarragon.  Thanks to the google, we learn that Mexican tarragon is basically French tarragon with an anise undertone.  I’d also picked up a zucchini at the market because it was cheap.  This got me to Gourmet’s Zucchini Ribbons with Tarragon recipe. 

Easiest ingredient list ever:

  • 2 lbs zucchini
  • 2 Tbs vegetable oil
  • 1 Tbs chopped fresh tarragon
  • 1 tsp fresh lemon juice

I actually just tore off the tarragon leaves and left them whole.  The zucchini, on the other hand, needed to be cut into ribbons.  I could pretend that I sliced them into ribbons by hand, but this is the real trick:

Cut zucchini into quarters, slice quarters on my V-slicer.  The glove?  That’s my “how to avoid using the V-slicer safety guard and keep your fingers glove.”  It’s a cut-resistant glove and while it’s bulky, it does the job – and it’s machine washable.

After making ribbons, they’re basically pan-fried in a little bit of oil with tarragon and some salt and pepper in two batches:

Once both batches were done, I squeezed some fresh lime juice over the zucchini (it’s what I had at the time).  I love warm zucchini in general, but what the tarragon did was give these terrific little pops of flavor with these anise undertones.  Perfect side dish for the grilled pork tenderloin husband made that day.


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This entry was posted on July 20, 2011 by in csa, farmer's market and tagged , , , .

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