In the midst of trying to decide how to use the plethora of zucchini(s?) in our fridge and the four sweet potatoes that had been crowding our under-the-sink cabinet for a while, I was tempted by several zucchini salads and a coconut-sweet potato kebab recipe that I found on tastespotting (obviously). But when my search for “yams” yielded a recipe for zucchini-sweet potato-chickpea salad, I knew it was destiny. Except that we didn’t have tahini. So.. instead of going for the Mediterranean feel that was obviously intended, I opted for a more traditional flavor combination – rosemary and lemon! Unfortunately though, I couldn’t find any rosemary, so I used herbes de Provence (rosemary, fennel, and thyme).
Roasted sweet potatoes and zucchini
I drained one can of chickpeas and sauteed them with olive oil, garlic (1 clove), onion (1/2), lemon juice (1 Tbsp.), and salt and pepper. Next, I peeled three yams and chopped them into medium-sized pieces. I used two smallish zucchini and chopped them into pieces of a similar size, adding these and the sweet potatoes to a small mixing bowl. Next, I mixed a dressing of mostly olive oil, some lemon juice, herbes de Provence, salt, and pepper, and tossed it with the potatoes and zucchini, making sure all pieces were coated evenly. I spread these onto a baking sheet and roasted them for 1 hour at 350 degrees (taking them out half-way and using a spatula to flip them over). When the vegetables were done roasting, I combined them in a serving bowl with the chickpeas and tossed the salad with the juice of one lemon, a touch of olive oil, and lots of salt. Everyone liked the salad, even Meghan! (she picked the zucchini out).
The finished salad!
Next on the menu was grilled tuna with apricot salsa – my Dad took care of the grilling. The tuna was brushed with a mixture of lime juice, olive oil, mustard powder, dried cilantro, salt, and pepper, before placed on the grill (it was supposed to marinate for an hour, but we were all hungry!). The salsa consisted of 4 apricots, 1 medium-sized tomato, 1/2 of a large scallion, the juice of a lime, a handful of fresh cilantro, 1/2 of a small jalapeno (from the garden!), salt and pepper. We chilled it in the fridge for about an hour, and then poured off some of the juice because it was a little moist. So good though!
Grilled tuna with apricot salsa
We also had fresh waxed beans from the garden with salt and butter. They were incredible, and obviously I had to photograph them. Or rather, Meghan did – she went a little bit overboard.
Waxed beans from the garden
Meghan taking myspace pictures with beans, naturally
Waxed bean scrooge - her caption
A myspace kitchen shot
As you can tell, I’m super happy that I can post pictures now! (Too bad it’s Gwynne’s camera). Oh and on a side note, all of the wonderful photography is Meghan’s! She has an eye.
- Anna
