GOLDEN VALLEY, Minn. -- Got too much on your proverbial 'plate', but no time to cook?
Chef and instructor Suzanne Schilling says you can still enjoy delicious and healthy meals that take just minutes to make. She dropped by our backyard today to show us how.
For more information about Suzanne or her classes, visit cookingcompanion.blogspot.com and click on the "Cooking Classes" tab.
Zucchini Sala with Mint, Garlic, Red Chile, and a Lemon Vinaigrette
Black pepper freshly ground
1 red chile (optional)
½ clove of garlic
10 fresh mint leaves
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
Slice the zucchini lengthways as thin as you can (use a mandolin if you have one). Grill on a red-hot griddle pan, or on the barbecue, until lightly charred on each side.
Scatter the slices over a large plate, making sure you don't sit them on top of each other otherwise they'll steam and go a bit limp. While they're still warmish, sprinkle them with a little sea salt and freshly ground black pepper.
Grill the red chile if using. Deseed it and chop finely. Finely chop ½ a clove of garlic and sprinkle the chile and garlic evenly from a height over the zucchini. (Add to your own taste, but just remember that when the chile and garlic mix with the olive oil and lemon juice the heat and flavors are lessened.)
Tear over a handful of fresh mint and drizzle with good extra virgin olive oil and a squeeze of lemon.
Serve at room temperature or cold.
(Copyright 2012 KARE. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)