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After 31 years of visiting the Central Coast, specifically the Morro Bay area, on vacations and any other time we could create for ourselves, Kathleen and I took the HUGE plunge and bought a future retirement cottage in the quaint little town of Los Osos, only a few miles south of our beloved Morro Bay ... Kathleen spent most of the Summer having new dual pane glass windows installed, ripping out old carpet, patching walls, completely repainting the interior walls, and having new carpet and window coverings installed ... the master bedroom went from light yuk green to deep, dark gray ... the guest bedroom went from pale sky blue to dove gray, the living room went from a very, very pale pastel yellow to a deep Tobin James yellow, and the kitchen went from that same yuk yellow to stark white to match the counter tile ... the carpet in the bedrooms is a multi-color gray/black/brown while the rest of the cottage floors are covered in gray (with just a hint of bluish brown) slate tile ... our packed-to-the-walls-with-every-stick-of-furniture-and-art-we've-ever-bought-in-31-years home in Yuma is much roomier these days as we packed and U-Hauled nearly half of everything that was in the home to the cottage in Los Osos ... only had to buy a mattress and box spring for the master bedroom and hide-away couch for the living room ... believe it or not we had everything else we needed to COMPLETELY furnish and decorate our new cottage including pots and pans, dishes, stemware, and glasses ... this is a 31 year dream come true !
Anyway ... anytime we're at the Coast, we visit 3 or 4 different farmer's markets each week and only grocery shop at Albertson's in Morro Bay for the basics ... this recipe is from the July 2008 Cooking Light magazine and was easy to make and absolutely delicious ... the squash, lemon, garlic, basil, oregano, and cheese came from the farmer's markets ...
3 Small zucchini
3 Small yellow squash
1 T Olive oil
1/4 t Freshly grated lemon peel
2 T Freshly squeezed lemon juice
1/2 t Salt
1/8 t Freshly ground black pepper
1 Fresh garlic clove, minced
1/3 C Thinly sliced fresh basil
1 T Chopped fresh oregano
1/4 C shaved fresh Parmesan cheese
Shave zucchini and yellow squash into ribbons using a vegetable peeler, stopping at the seeds ... place the ribbons in a large bowl ... discard seed cores ... in a small bowl, combine olive oil, lemon peel, lemon juice, salt, pepper, and garlic ... stir well with a whisk ... drizzle oil mixture over the squash ribbons ... sprinkle with the basil and oregano ... toss gently ...sprinkle with the cheese ... serve immediately ...
4 large servings or 8 smaller servings
Paired with grilled rock cod right off the boat, an organic romaine and green leafy lettuces salad, a crusty baggette from the Los Osos bakery that's only open on Saturday mornings, and a stupendious sauvignon blanc from Lance and Toby at Tobin James ...
Clink !
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