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Cucumber Zucchini Bonanza. Eat, Drink and Be Merry
OMG! This year’s garden has produced a bumper crop of cukes and zukes.. I’ve pickled ’em and quickled ’em, and served ’em cold with rice vinegar, and made a detox water out of em, even made a tetherball for the neighbor’s chickens with ’em, but by far, the best thing to do with all this bounty, is drink it.
Still hot as summer here in New Jersey so a refreshing cocktail made with Pinnacle Cucumber Vodka is certainly welcome. Served them last night out under the arbor. That was terrific.
But it didn’t even make a dent in the cucumber and zucchini crop, so I just made a pasta dish using the zucchini that inter-grows with the cucumber in the overgrown looking like a a new version of the Little Shop of Horrors garden.
But it’s been one of the best years for gardening in a long time. I’ve enjoyed every minute of it.
Use one of the new Sprilizers to turn zukes and cukes into a freeform pasta and you’ve got it made. Great for vegetarians and vegans. Yum.
And did I remind you what a great diet dinner this is? so few calories, it’s practically free. Now that’s my kind of end of season dinner. Yum.
Pinnacle® Cucumber Refresher
1 part Pinnacle® Cucumber Vodka
2 parts Tonic
1 part Fresh Lime Juice
Pour all ingredients in a glass over ice and garnish with a lime wedge.
CUCUMBER ZUCCHINI NOODLES + AVOCADO WALNUT PESTO
2 medium zucchini
2 medium cucumbers
1/2 cup chopped fresh basil + basil leaves for garnish
1 ripe avocado, pitted and skin removed
1/2 cup walnut pieces
1 Tablespoon lemon juice + grated zest of the lemon
1 tablespoon black sesame seeds
2 garlic buds, smashed
¼ teaspoon sea salt
1/2 cup extra-virgin olive oil
Ground pepper to taste
¼ cup fresh or frozen peas
For the Noodles
Use a spiralizer or Julienne peeler to make zucchini and cucumber noodles (according to device directions).
For the Avocado Pesto
Remove stems from basil. Add basil leaves, avocado, walnuts, lemon juice and zest, sesame seeds, garlic, salt and pepper to a food processor or mortar and pestle; pulse until finely chopped. Add the oil and continue to process (should form a thick paste). Add fresh ground pepper to taste.
For the peas: place in a microwave safe bowl with 2 tablespoons water. Cook 2 minutes, then rinse and drain.
Mix zucchini and cucumber noodles with pesto until all noodles are coated. Top with peas, and chopped walnuts.
Garnish with whole basil leaves.
And if you’re still long on cucumber, just whack them into pieces, soak in ice water then put them all over your face and body. Ahh.