from Living Raw Food by Sarma Melngailis
p. 110
sauce:
4 cups chopped yellow heirloom tomatoes
1 cup chopped celery
1 small shallot, coarsely chopped
1/2 clove garlic
3 TBL freshly squeezed lemon juice
1/2 cup extra virgin olive oil
2 cup coarsely chopped lemon basil
"pasta"
5 to 6 medium zucchini, spiral cut or julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
freshly ground pepper
sea salt to taste
Sunday, April 17, 2011
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My favorite recipe of the night. I could have eaten the entire bowl. If my family won't eat it, then maybe I should just do that!
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