Well, this weekend didn’t go as planned. It started out OK. I took Friday off to mess around in the kitchen and make use of a surprise shipment of organic produce and herbs from Jacobs Farm Del Cabo.
The result? Two simple dishes showcasing summer’s best bounty: torn zucchini with mint and Calabrian chiles and cherry tomato confit. Both are easy to prepare and pack a flavor punch!
Then Saturday arrived … and the following morning, I tripped while jogging and took a hard fall. Long story short, I ended up going to urgent care and came home with 12 stitches in my left knee! (The visit was a flashback to May 2017.)
Needless to say, I’ve been hobbling around in mild pain since then – and hoping for a quick recovery. On top of that, Rookie has been under the weather, so I’m keeping a close eye on her. If she doesn’t recuperate soon, we’ll be off to the vet.
Recipe adapted from Bon Appétit.
- ½ small red onion, thinly sliced
- ¼ cup red wine vinegar
- 3 Calabrian chiles in oil, removed from oil and roughly chopped
- 1½ teaspoons sugar
- sea salt, to taste
- 3 green zucchini, halved lengthwise, leaving stems intact
- 3 tablespoons olive oil, divided
- ¼ cup fresh mint
- In a medium bowl, combine the onion and red wine vinegar; let sit for 10 minutes.
- Add Calabrian chiles, sugar and a pinch of salt and stir to combine. Set aside.
- Heat a grill pan over medium heat.
- Brush zucchini with 1 tablespoon olive oil and season with salt to taste. Add zucchini to pan and cook for 7 minutes on each side or until tender. Remove from pan and set aside to cool; then tear into 1½" pieces.
- Add prepared zucchini to the onion mixture along with remaining 2 tablespoons olive oil and mint. Let sit for at least 5 minutes before serving.
I’m so sorry to hear about your fall and trip to urgent care. Something similar happened to me several months ago, so I feel your pain. In any case, loved this recipe. Perfect for the end of the summer!
Thanks so much, Pat! Hope you’re healed and back to normal … injuries are no fun. Glad you enjoyed the recipe, too!