Thinly sliced grilled zucchini, the beginnings of a recipe
Attention Dayton Cooks and Foodies !
You know the Food Adventure Crew from their weekly articles and food photos shared on this site, or maybe their dinner events.
With all of this original content, there is more …. Did you know they also have a nice collection of recipes? Some have been shared in various cooking classes at Dorothy Lane Market, Living Dayton TV, Spicy Olive, or through Foremost Seafood’s site. Some recipes will make their debut here.
It is all in a NEW monthly feature now cooking on Dayton Most Metro: “Your Food Adventure Recipe of the Month.”
June starts out featuring our culinary crew hero Chef LeeAnne House and a summer favorite that will wow your friends.
Chef House getting ready for a cooking class !
Chef House has always been known for her love of veggies and her philosophy of using local vendors for that fresh, “farm to table” dimension. The results are Dayton’s seasonal flavors, bursting on your plate and leaving your tastebuds happy.
Without further delay let’s dive into one of those fresh recipes.
ZUCCHINI RIBBON SKEWERS with PEPPER SPIKED MOZZARELLA & ARUGULA PESTO
Ingredients:
2 zucchini
2 teaspoons olive oil
½ teaspoon kosher salt
Lemon juice
ZUCCHINI RIBBON SKEWERS with PEPPER SPIKED MOZZARELLA & ARUGULA PESTO
Directions:
Pick the straightest zucchini, these will be easier to cut on the mandolin. Slice them lengthwise ¼ inch thick. Toss with olive oil and salt.
Grill on high heat quickly, get grill marks on both sides and off the grill. Toss with a pinch more salt and a little lemon juice.
PESTO:
1 clove garlic, smashed
4 ounces basil
2 cups arugula, packed
1/3 cup roasted salted pistachios
¼ teaspoon kosher salt
1 teaspoon lemon juice
2 tablespoons grated parmesan
Directions:
Puree all of the above ingredients in a food processor till smooth. Slowly drizzle in ¼ cup and 1 tablespoon olive oil.
Now we add and assemble with:
-Fresh mozzarella
-Hot pepper flakes or even better use HouseMade Sriracha Toasted Sriracha Powder
Assembly Directions:
Roll the zucchini ribbons up and skewer 2 to a small skewer. The mozzarella goes on the end. Season it with kosher salt and spiced pepper. Serve with the pesto.
Pesto in the processor
Try this for a summer picnic, or a party on the patio. Your next cookout is a great chance to skewer some of these bites.
More about Chef House. In addition to being a member of the Food Adventure Crew, she has her own line of locally made, all-natural sauces, spices and rubs called Housemade. Her Thai Chili Sriracha sauce and Hot Honey sauce have won National competitions. She also teaches many local cooking classes. In the past, she has helped with catering companies and has been a chef at some top notch local restaurants. You will be able to catch her in a FREE COOKING DEMO on Saturday July 22nd at Garlic Fest at the Sons of Italy Bella Villa Hall on County Line Rd. Chef House will be giving out free tastes of her garlic dish to those in attendance. Come join the party at Garlic Fest !
See you next month with another fun recipe.
Follow Chef House, the Big Ragu and Hungry Jax on Facebook by clicking HERE.
We are not food critics, we are just 3 passionate foodies that love to feature local foods!
ZUCCHINI RIBBON SKEWERS with PEPPER SPIKED MOZZARELLA & ARUGULA PESTO
