One of the most magical pockets in Los Angeles is the satellite garden classroom at 24th Street Elementary. Last year we hosted the prettiest vegan dinner there, see it here. Whenever I visit, I don’t want to leave.
The teachers asked us to conduct a knife skills class for them (see more here) so we harvested some things that were ready from their garden and got to cutting to make this simple and healthy raw, zucchini pasta.
I originally shared this recipe on Chalkboard Magazine for my monthly guest post, but it’s too good not to feature here too.
TOOLS:
cutting board
sharp knife
mixing bowls
trainer
INGREDIENTS:
2 each zucchini, washed, deseeded
4 tablespoons kosher salt
fresh cracked pepper
extra virgin olive oil
1 lemon, juiced
soft herbs sliced thin (peppermint, basil, marjoram, cilantro etc)
chopped tomatoes and other ripe garden goodies
PROCEDURE:
slice and salt zucchini (as shown here)
meanwhile, chop tomatoes, peppers, pomegranates, etc.
rinse zucchini from it’s salt water and pat dry with a towel
gently mix with olive oil, lemon, pepper and garden goodies
It’s so perfectly delicious and pretty. A great one to engage your little ones!
Photos: Yolk & Flour
