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Prep
Difficulty
Easy
Time
Estimate
25 mins
Make the Fire & Ice Cherry Tomatoes first and set aside to marinate. Whip up the Pesto Herb Spread. Steam the Zucchini and blend it up into deliciousness. Serve the soup with a dollop of sour cream and/or a dollop of the Pesto Herb Butter. If you so choose, include the French bread to soak up the spicy marinade of the salad and any drops of soup remaining. Package each individually to take on the go.
These cherry tomatoes first hit your tongue with a bright, vinegary spiciness and as you bite down these flavors meld with the candy sweetness of the tomatoes. Adjust the red pepper flakes as you like to avoid too much spice or more for extra heat. The red onions become one with the sauce, making them taste less like their astringent selves and more marinated & spicy. This salad does well marinating in the fridge until you are ready to enjoy it.
A little butter, cream cheese and pesto already blended are whipped together to become something much more. If you have leftover pesto simply whisk in 1/4 cup into the cream cheese and butter. The rest of the instructions will be the same. A food processor or mortar & pestle are required for this spread.
You know those occasional over-sized baseball bat sized zucchinis? This is my favorite way to use them up. Actually this is probably my favorite way to enjoy zucchini. Period. Any size zucchini will do, but sour cream is almost essential in my humble opinion. Although if you are not a dairy eater it is tasty enough without it too.
Okay. This is not exactly a recipe, but rather sometimes the best pairing for your meal is a crusty loaf of French bread. My family lineage is French, what can I say crusty bread seems more appropriate then not. So, here it is.
Let’s call it a reminder. In addition, here are a few tips on how to store it, keep it fresh, or use it up. Whenever possible try to find those crusty gorgeous whole-grain varieties.
