As I told ya last night, I’m trying to get every last thing eaten in this house before we depart for a few days.
It just so happened that my newest Whole Living magazine appeared in my mailbox the other day.
It just so happened that the front cover food photo left me weak and speechless with desire.
It just so happened that I had exactly the ingredients the recipe on the front cover called for.
It just so happened that for approximately 4 days, 17 hours and 36 minutes I’ve eagerly waited to make the recipe on the front cover with the ingredients that I had that it called for.
It just so happened that I did make the recipe on the front cover with the ingredients that I had that it called for.
And it just so happens I may never be able to be reached again as I have run off with this dish, on horseback, into the night.
(and I forgot my cell at home.)
* 1 zucchini, cut into thin strips
* 1/2 cup cherry tomatoes, halved
* 1 garlic clove, thinly sliced
* 1/4 cup walnuts, chopped
* 4 basil leaves, torn
* pinch of sea salt
* 2 Tbs. extra-virgin olive oil
In a large bowl, combine the garlic, tomatoes, walnuts, basil, salt and oil. Let sit for about 20 minutes, if you can. (I couldn’t.) Toss with zucchini!