Spoleto Finale 2013 - Red Stick Ramblers

Beau and I attended Spoleto Finale 2013 at Middleton Place for the fourth year. And we loved it just as much. Each year the people we go with changes a bit, which is always fun and exciting! As you can see from the picture we had a nice little group. We played Frisbee, walked around the grounds and just sat and talked. The big concert starring the Red Stick Ramblers from Baton Rouge/Lafayette, LA were the star attraction and they were quite good. I much preferred the songs in English! J

We were also super thankful that it didn’t rain since the forecast said 70% chance. We, as a group, have determined that of all the weather forecasting sites/apps, Weather.com is the accurate one. They were the only one who said it was going to be a beautiful night. And indeed it was!

I also tried a raw zucchini salad last night. Btw, it’s delicious. Very fresh and light. I didn’t make they’re recommended pesto because I already had some I had made and just used that (regular pesto). Yum!

 

Zucchini Noodles with Basil-Almond Pesto
Recipe adapted from M Café de Chaya
Makes 6 to 8 servings

For the pesto:
1 large garlic clove, roughly chopped
2 tablespoons roasted almonds
1 teaspoon flax seeds
2 teaspoons yellow miso
1 teaspoon sea salt
1 teaspoon lemon juice
½ pound fresh basil leaves
1 cup, packed arugula leaves
¾ cup extra virgin olive oil

For the salad:
1½ pounds zucchini
2 tablespoons oil-packed sundried tomatoes, drained and thinly sliced
¼ cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon roasted almonds, chopped
1 teaspoon sea salt
Freshly ground black pepper
2 tablespoons flat-leaf parsley, coarsely chopped
2 tablespoons fresh basil, coarsely chopped

1. For the pesto: In a food processor, combine the garlic, almonds, flax seeds, miso, sea salt and lemon juice and pulse five or six times to combine. Add the basil and arugula leaves and process until ingredients are just combined.

2. With motor running, add olive oil in a steady stream. Set aside ¼ to ½ cup, and put the rest in a small container and top with olive oil to keep from browning. It will keep for up to a week in the refrigerator.

3. To make the salad: Using a sharp knife or vegetable peeler, cut long, thin ribbons from the squash; or simply slice the squashes into thin discs. Put in a large bowl and add the sundried tomatoes, ¼ cup of olive oil, 1 tablespoon lemon juice, chopped almonds, salt and pepper and toss to combine.

4. Add ¼ cup of the pesto and toss to combine (add more pesto if desired).  Top with chopped parsley and basil, and serve immediately. It will keep in refrigerator for at least two days.