By dining late on “French” food.
Some sort of pasta with butter, cream, and veggies (possibly cheese, I can’t remember), fresh bread with butter, radishes, and salt, and the star of the day… Zucchini with celery.
Ok, I know it sounds odd. Really odd. But my host family in Bretagne made it all the time, and it’s surprisingly good. The fresh, slightly spicy taste of really fresh celery plays so well with the rich, heavy zucchini, and don’t butter and garlicmake everything better? (OK, I know, maybe I should rename this blog “Garlic Love”. I urge you to try it at least once. It doesn’t take very long, once you have the matchsticks, and it tends to convert even the most zucchini-phobic amongst us (speaking from experience.)
The recipe is simple:
Melt 2T butter and 1 T olive oil together over medium-high heat. Add 3 stalks of celery, chopped into 2″, thin strips, and cook 2-3 minutes, then add 3-4 zucchini (about 1 lb), chopped into slightly thicker 2″ strips. Season with salt and pepper and cook for another 2 minutes. Add minced garlic to taste (I like 2 cloves, most probably like half that) and about 2 T fresh parsley (omit rather than using dried), and cook an additional minute (until vegetables are soft and garlic is aromatic.) Serve immediately. Long for summer.