Unicorn Food by Kat Odell

Author:Kat Odell
Language: eng
Format: epub, pdf
Publisher: Unicorn Food
Published: 2019-09-04T16:00:00+00:00

spiralized zucchini with basil, mint, and toasted walnuts

For me, summers are synonymous with basil pesto pasta—a dish my father would make without fail every June through August, thanks to the abundance of spicy basil leaves available out east on Long Island. My mother grows five types of basil at our summer home, so sometimes the pesto would be flavored traditionally Italian, while other times Thai basil would offer a twist. Regardless of the type, to me, basil equals summer, which equals good times. In an effort to offer up a cleaner riff on pesto pasta, I’ve subbed in zucchini spirals for spaghetti, and added a bit of mint for extra freshness. If you don’t have a spiralizer at home (they’re available online for about $30), you can use a carrot peeler to shave zucchini into wide ribbons.

serves 4

2 medium-large zucchini (to make about 2 cups of spirals)

1 cup packed thinly sliced fresh basil leaves

½ cup packed thinly sliced fresh mint leaves

2 tablespoons plus 1 ½ teaspoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 teaspoons minced fresh garlic

½ teaspoon crushed red pepper flakes

½ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

½ cup toasted walnuts (see here), coarsely chopped

1. Using a spiralizer, spiralize the zucchini into spaghetti-like strands (alternatively, use a carrot peeler to shave the zucchini into long, thin strips). Place the strands in a large bowl, add the basil and mint leaves, and toss to incorporate.

2. Combine the olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper in a small bowl and whisk briefly to emulsify.

3. Pour the dressing over the zucchini mixture and toss to distribute it evenly. Sprinkle the toasted walnuts atop, mix, and serve.

Spiralized Zucchini with Basil, Mint, and Toasted Walnuts will keep, in an airtight container in the refrigerator, for 2 days. Bring to room temperature before serving.

creamy batik soup

This vibrant soup—named after the colorful Indonesian fabric it resembles—is perfect for summer because it can be eaten warm or at room temperature, and its creaminess comes from protein-rich chia seeds instead of heavy carbs like rice or potatoes. Thanks to the miso, sesame oil, and rice vinegar, it takes on an Asian flavor, thus transforming cabbage, which can taste rather bland, into a bright, umami-rich meal. For the soup’s garnish, I like to squeeze lime atop, which adds acidity and stains the surface a fun pink hue. Then I sprinkle on togarashi, also known as shichimi togarashi, a common Japanese spice blend made from seven ingredients.

serves 4

3 tablespoons fresh lime juice

2 tablespoons chia seeds

4 cups plus 3 tablespoons filtered water

4 cups chopped purple cabbage

4 garlic cloves, peeled

2 shallots, peeled

½ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

4 teaspoons white miso paste (see here)

2 teaspoons raw honey

2 tablespoons rice wine vinegar

2 tablespoons olive oil

1 teaspoon toasted sesame oil

Seeded Togarashi or store-bought (see Note), for garnish

Freshly grated orange and/or lime zest, for garnish

Lime wedges, for serving

1. Place the lime juice, chia seeds, and 3 tablespoons of the filtered water in a small bowl and stir together to combine.

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