October 3, 2011

mizuna-n-sorrel chimichurri & zucchini pasta

3 cups farm fresh organic mizuna
1 cup farm fresh organic sorrel
1 cup farm fresh organic flat leaf parsley
farm fresh organic zucchini (1/2 medium zucchini per person)
farm fresh organic jalapeno pepper
farm fresh organic red pepper
farm fresh organic garlic (3 large or 4 small cloves)
organic lime
organic avocado (1 large or 2 small)
spring onion infused olive oil (recipe link)
sea salt
smoked hot paprika

with a potato peeler, make zucchini pasta strips until you reach the zucchini seeds (save zucchini core to add in chimichurri). zest lime and juice lemon; set aside. place zucchini pasta strips in a bowl with one tablespoon oil, one tablespoon lemon juice and sea salt to marinade for ten minutes while you make the chimichurri. place garlic cloves in food processor with lime zest and jalapeno pepper and chop. remove stems from mizuna, sorrel and parsley and toss in processor with lime juice, two tablespoons oil, salt, paprika (to taste) and process. slice red pepper, avocado, zucchini core (reserve one-quarter cup avocado and one-quarter cup red pepper) and add to food processor and process until smooth. drain pasta from marinade into chimichurri and process until blended (add water to thin chimichurri if desired). plate pasta with mizuna leaves, red pepper slices, avocado slices and top with chimichurri sauce.