So you may be wondering how I christened the new kitchen.
Cooking on my own terms was certainly a welcomed break after a patience-trying move during two consecutively swampy, hot days — up and down stair flights, in and out of the U-Haul truck, closing and opening boxes… it seemed endless at times. And while I silently cursed my husband for insisting that hiring professional movers was unnecessary (a somewhat suspect decision), we survived, albeit a little sore in the legs and shoulders. The whole ordeal practically forgotten, however, as we stepped outside onto our deck the first night in our new home with glasses of celebratory wine in hand.
Time to settle into our new place has been about as tight as the packed U-Haul truck we used to move our possessions. We managed to fit in a wedding Saturday night in Lancaster for a good friend of mine from graduate school. It was a beautiful ceremony and a great party — but we came back to our new home a bit exhausted with low motivation to unpack. But we soldiered on and plowed through more boxes on Sunday afternoon, and after filling up my last dresser drawer with clothes, I headed to the kitchen to prepare this Sliced Zucchini with Sweet Onions recipe.
I’m pleased to report that many of the veggies survived the move well, thanks to a small cooler and my brother’s refrigerator Thursday night. Zucchini has been a CSA share regular, but most recently, the Walla Walla sweet onion, an onion sweet enough to bite into thanks to its low sulfur content, presented itself. And while the Walla Walla is Washington state’s official vegetable, its popularity has grown since its voyage to the area from Italian immigrants more than a century ago. As my love for caramelized onions is no secret, I was looking forward to using this food.
Nourishment is certainly needed during a physical move, and this recipe is chock-full of nutrients. Onions are a potent source of vitamin C and cancer-fighting antioxidants. A recent study found that the flavenoids (a type of antioxidant) in onions help reduce risk of lung cancer. Combined with the B vitamins, folate and iron in zucchini and the vitamin C and calcium in garlic scapes, this quick and tasty dish is a nutritional winner. All three ingredients grown at Landisdale Farms — a CSA trio perfect for settling in to the new quarters.
Sliced Zucchini with Sweet Onions
Adapted from Real Good Taste blog
About 2 servings
- 3 cups zucchini, cut into thin slices using a vegetable peeler
- 2 Walla Walla sweet onions (you could substitute Vidalia), sliced into half moons
- 1/4 cup finely chopped garlic scapes
- 1 tbsp butter
- 1 tbsp olive oil
- salt and pepper to taste
- In a medium skillet, heat the butter and over medium heat then add the onions. After about two minutes of cooking, add the olive oil and the garlic scapes. Cook until the onions are just golden brown.
- While the onions are cooking, slice the zucchini with a vegetable peeler. When the onions have browned, add the zucchini to the pan and stir to coat.
- Increase heat to medium high and continue to cook until the zucchini has reduced by 1/3 to 1/2 in volume and tender, about 5-6 minutes.
- Season with salt and pepper to taste and serve immediately.