While it may be time to embrace autumn and all that lovely season has to bring in regards to food, I'm still craving the last bit of summer-fresh produce now and again. Somewhat surprisingly, last weekend at the farmer's market (Ballard, if you're a local) there was a sizable haul of late summer squash and tomatoes to be had. If you can still get 'em local and fresh, I highly recommend snapping those babies up, going home and whipping up this party of a meal. Then kick back and remember what it was like to go outside without a coat.
Zucchini Noodles with Balsamic Tomatoes1-2 zucchini, shaved in a mandolin or sliced into strands
1-2 tomatoes, diced
Dice your tomatoes into chunks and toss with a generous pour of balsamic vinegar. Add in slivered fresh basil, and a bit of salt and pepper. Set aside, ideally for 10 minutes or so. Sliver your zucchini through a mandolin or by hand to form thin 'noodle' strands. Toss strands to coat with olive oil and a pinch of salt and pepper (to taste). Once tomatoes have marinated a bit, plate up and top the zucchini noodles with a generous amount of the tomatoes, some of the extra balsamic, and fresh basil. Sprinkle on pine nuts for crunch. Bon appetit!