The dog days of summary have arrived! 102 degrees yesterday, 98 today. Luckily, I work in an office, so I get an air-conditioned respite for a good portion of the day. But the moment I leave work, I'm enveloped in the sticky heat and all I want to do is go home, open a beer and sit in a cool bath. Or, more likely, I'll just stand in front of the fridge with the freezer door wide open. But I certainly don't want to cook dinner. Last night, I cheated and ordered in Hot Lips pizza. But tonight, I decided to suck it up and make something using my ever-abundant supply of CSA produce. Here's what I ended up making:
It's Zucchini Carpaccio! I've seen it on several different blogs in the past few days (it seems many people have the same "its too hot to cook but I'm hungry" conundrum) and I tinkered with the recipes I found online - my version is made with thin slices of zucchini, extra virgin olive oil, red wine vinegar, thyme, Parmesan and Fleur-de-sel. I happened to have new bottles of really good vinegar and olive oil, a big wedge of Parmesan, and fresh thyme from my garden, so there was really no way to screw it up. Still, the combination of these ingredients with the thin slices of fresh zucchini far exceeded my expectations. It even made me grateful for the hot weather. Briefly.