I've produced a few different versions of vegetarian pasta dishes as the heat persists. Last Wednesday I combined penne with grated zucchini, tomatoes, onion, garlic and pesto. The zucchini was only available in grated form because I was making zucchini bread, and had a lot leftover. It was a nice change from eating it sliced or chopped, and it almost melted into the rest of the sauce.
This week's variety included the two-toned squash, tomato, feta, and basil, mixed with the three Bombolini pastas I purchased at the market (black pepper, spinach, and plain linguine). All of the linguine was tender, fresh, and had a lot of flavor. I'm looking forward to trying more of the Bombolini offerings the next time I get to the market.
Since it's too warm to make soup, I threw a bunch of ingredients together into a dish that could be called a salad. Purslane, tomato, parsley, and chickpeas went in the first night, with a lime juice, cumin, onion, and garlic dressing. We ate it with corn on the cob and grilled rockfish. I added feta and leftover corn kernels to some of it for lunch on Saturday, and on Monday Davy used the remainder for dinner in a few tortillas. The purslane worked very well with the chickpeas, lime, and cumin. It's has thick green leaves, and it gets a little slimy when you chew it (from its omega-3s), but I liked it's substantial texture and savory flavor.
I'll try to post a few pictures of dinners at the beach, and then I'll be back with CSA entries for Week 14. Have a great week!