Friday, August 15, 2014

Zucchini and Carrot Ribbons with Edible Flowers

Recipe by Erin Gleeson, submitted by CSA member Andrea.

INGREDIENTS

2-3 carrots
1-2 zucchini
1 Tbsp olive oil
Lemon
Sea salt to taste
Edible flowers (for example, wild radish and mustard flowers) for garnish

INSTRUCTIONS

Use a peeler to shave long ribbons of zucchini and carrots. Sautee´ over medium heat until slightly wilted (3-5 min.) with a bit of olive oil. Serve with a squeeze of lemon and a pinch of coarse sea salt. Garnish with edible flowers! (I found some wild radish and mustard flowers

Serves 2

Source: adapted from theforestfeast.com

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