curries throughout the year, but I made note of this particular one because of the way the flavours and textures worked together. A bit of crunch from the cauliflower, colour from the zucchini and asparagus, and spicy flare from the Thai curry paste made this one a late-spring favourite.
I happen to use asparagus, cauliflower, and zucchini (courgette) here, but you might trade them in for peas, broccoli, and/or tiny cooked potatoes. It’s an unbelievably flexible recipe, and a great way to use up any stragglers in your refridgerator. If you don’t like tofu, leave it out, or substitute something you prefer.
1 ½ teaspoons extra-virgin coconut oil or Clarified Butter
1 brown onion, chopped
Fine sea salt
2 zucchini (courgettes), cut into 1 cm pieces
2 teaspoons Thai red curry paste
160 ml coconut milk
225 g firm tofu, cut into 1 cm cubes
225 g cauliflower, chopped
12 asparagus spears, trimmed and cut into 2.5 cm pieces
120 ml vegetable stock or water
Heat the coconut oil in a large pot over medium heat. Stir in the onions and a big pinch of salt. Sauté until the onions starts to become translucent at the edges, a couple of minutes. Stir in the zucchini and cook for 1 minute more.
In the meantime, in a small bowl, mash the curry paste with a few tablespoons of the coconut milk. Add this to the pot and stir until the onions and zucchini are well coated. Stir in the remaining coconut milk. Bring it to a simmer, then add the tofu, cauliflower, and asparagus. Cover and cook just long enough for the tofu to heat through and the asparagus and cauliflower to lose its raw edge, a couple of minutes. Uncover and add the stock. Stir and taste. Now here’s the crucial part: you need to salt appropriately. If your stock was salty, you will need less than if you used a less salty stock. Add a little at a time until the flavours in the curry really pop.
SERVES 4
Summer Linguine
ZUCCHINI, GARLIC, PARMESAN, CHILLI FLAKES
This was the first recipe I set aside for inclusion in this book. And now every time the shock of garlic hits a hot frying pan before being combined with shredded zucchini, delicate thin strands of pasta, and a flurry of grated cheese, I’m reminded of why. Thank you, Lori Narlock, for serving this to a tiny houseful of friends one night deep in the Mendocino woods in northern California.
I like to make this with a blend of wholemeal pasta and standard pasta. It keeps the dish light and summery. Half spinach pasta and half regular pasta is another option as well.
You can make nearly every component of this recipe ahead of time. For the pasta, cook, drain, and toss the noodles with a splash of olive oil to keep them from sticking. Allow them to cool and store in an airtight container or plastic bag. Similarly, you can grate and drain the zucchini, and grate the parmesan a day or two ahead of time, and store in separate containers.
450 g zucchini (courgettes), coarsely grated
Fine sea salt
115 g wholemeal linguine or other thin pasta
115 g regular linguine or other thin pasta
2 tablespoons extra-virgin olive oil
1 large garlic clove, thinly sliced
½ teaspoon chilli flakes
20 g unsalted butter
30 g freshly grated parmesan cheese, plus more to serve
Freshly ground black pepper
Put the zucchini in a colander, sprinkle with a few generous pinches of salt, and let sit over a bowl or in the sink for 10 minutes.
In the meantime, cook the pasta in separate pots or sequentially. Bring a large pot of water to the boil. Salt generously, add the linguine, and cook according to the package directions, or until al dente. Drain the pasta, reserving a little cooking water.
Just before you are ready to eat, heat the olive oil, garlic, and chilli flakes in a large frying pan over medium heat for 1 to 2 minutes, until fragrant and the garlic just begins to brown. Squeeze the zucchini between your hands, over the sink, to eliminate any excess liquid and add to the pan. Cook until tender, stirring frequently, about 2
I happen to use asparagus, cauliflower, and zucchini (courgette) here, but you might trade them in for peas, broccoli, and/or tiny cooked potatoes. It’s an unbelievably flexible recipe, and a great way to use up any stragglers in your refridgerator. If you don’t like tofu, leave it out, or substitute something you prefer.
1 ½ teaspoons extra-virgin coconut oil or Clarified Butter
1 brown onion, chopped
Fine sea salt
2 zucchini (courgettes), cut into 1 cm pieces
2 teaspoons Thai red curry paste
160 ml coconut milk
225 g firm tofu, cut into 1 cm cubes
225 g cauliflower, chopped
12 asparagus spears, trimmed and cut into 2.5 cm pieces
120 ml vegetable stock or water
Heat the coconut oil in a large pot over medium heat. Stir in the onions and a big pinch of salt. Sauté until the onions starts to become translucent at the edges, a couple of minutes. Stir in the zucchini and cook for 1 minute more.
In the meantime, in a small bowl, mash the curry paste with a few tablespoons of the coconut milk. Add this to the pot and stir until the onions and zucchini are well coated. Stir in the remaining coconut milk. Bring it to a simmer, then add the tofu, cauliflower, and asparagus. Cover and cook just long enough for the tofu to heat through and the asparagus and cauliflower to lose its raw edge, a couple of minutes. Uncover and add the stock. Stir and taste. Now here’s the crucial part: you need to salt appropriately. If your stock was salty, you will need less than if you used a less salty stock. Add a little at a time until the flavours in the curry really pop.
SERVES 4
Summer Linguine
ZUCCHINI, GARLIC, PARMESAN, CHILLI FLAKES
This was the first recipe I set aside for inclusion in this book. And now every time the shock of garlic hits a hot frying pan before being combined with shredded zucchini, delicate thin strands of pasta, and a flurry of grated cheese, I’m reminded of why. Thank you, Lori Narlock, for serving this to a tiny houseful of friends one night deep in the Mendocino woods in northern California.
I like to make this with a blend of wholemeal pasta and standard pasta. It keeps the dish light and summery. Half spinach pasta and half regular pasta is another option as well.
You can make nearly every component of this recipe ahead of time. For the pasta, cook, drain, and toss the noodles with a splash of olive oil to keep them from sticking. Allow them to cool and store in an airtight container or plastic bag. Similarly, you can grate and drain the zucchini, and grate the parmesan a day or two ahead of time, and store in separate containers.
450 g zucchini (courgettes), coarsely grated
Fine sea salt
115 g wholemeal linguine or other thin pasta
115 g regular linguine or other thin pasta
2 tablespoons extra-virgin olive oil
1 large garlic clove, thinly sliced
½ teaspoon chilli flakes
20 g unsalted butter
30 g freshly grated parmesan cheese, plus more to serve
Freshly ground black pepper
Put the zucchini in a colander, sprinkle with a few generous pinches of salt, and let sit over a bowl or in the sink for 10 minutes.
In the meantime, cook the pasta in separate pots or sequentially. Bring a large pot of water to the boil. Salt generously, add the linguine, and cook according to the package directions, or until al dente. Drain the pasta, reserving a little cooking water.
Just before you are ready to eat, heat the olive oil, garlic, and chilli flakes in a large frying pan over medium heat for 1 to 2 minutes, until fragrant and the garlic just begins to brown. Squeeze the zucchini between your hands, over the sink, to eliminate any excess liquid and add to the pan. Cook until tender, stirring frequently, about 2
Similar Books
