Love and Lemons Every Day by Jeanine Donofrio

Author:Jeanine Donofrio
Language: eng
Format: epub
Publisher: Penguin Canada
Published: 2019-04-01T16:00:00+00:00

SERVES 6

VEGAN: Use vegan mayo.

GLUTEN-FREE: Use gluten-free panko.

ZUCCHINI NOODLE PUTTANESCA

This recipe did the impossible—it got Jack and me to love olives! I’ve always had a difficult time cooking with olives, as their flavor tends to dominate any dish. In this recipe, the olives work harmoniously with the other briny elements, and the zucchini noodles make me feel light and bright on a warm summer night.

3 medium zucchini

1 tablespoon extra-virgin olive oil

1 shallot, minced (⅓ cup)

1 medium Italian eggplant, chopped into ½-inch cubes (4 cups)

2 cups halved cherry tomatoes

Sea salt and freshly ground black pepper

¼ cup dry white wine

2 garlic cloves, minced

⅓ cup chopped oil-packed sun-dried tomatoes

½ teaspoon red pepper flakes

½ tablespoon capers

2 teaspoons lemon zest

⅓ cup chopped kalamata olives

½ cup sliced fresh basil

2 tablespoons pine nuts

Easy Quinoa Sage Veggie Balls, for serving

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