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Ethnic Sensations
July 2017



Garlicky Zucchini Noodles with White Wine, Capers and Tarragon
By Heidi Allison

Garlicky Zucchini Noodles with White Wine, Capers and Tarragon


If you are shying away from pasta as a side, and, are looking for more veggie-centric dishes to accompany your main, add this recipe to your culinary repertoire. Not only is it quick to prepare, this dish has a sophisticated, yet decidedly modern French flavor profile that works great with grilled fish or mustard-marinated grilled poultry.

Don't let the amount of garlic scare you—the cloves are sliced paper-thin, a culinary technique which tempers their “bite”. But, be careful about the amount of tarragon…Measure accurately since it is a pungent herb, and a little goes a long way. The goal is to enhance the flavor of the zucchini—not overpower it. A fine mince added at the end of the cooking process lends a slightly sweet taste with undertones of lemon and basil, with a hint of anise.

While garlic can be switched out for shaved shallots for a more traditional French approach, I like the juxtaposition of the garlic and capers in this dish. Feta cheese is optional, but adds a slightly tangy taste and creamy texture, which complement the rather bland zucchini. This dish can be served warm.

Ingredients:

Ingredients:  Garlicky Zucchini Noodles with White Wine, Capers and Tarragon


2 Tbs. orange-flavored extra virgin olive oil
1 Tbs. unsalted butter
2 medium organic zucchini, ends trimmed and spiralized into ¼ inch ribbons
Sprinkling of Kosher flake salt
6 cloves garlic, peeled and sliced pa-per-thin on a mandoline
1 Tbs. capers
1/3 cup plus 1Tbs. white wine
2 Tbs. lemon juice (about 1 lem-on)
1 Tbs. minced fresh tarragon
2 Tbs. feta cheese, crumbled

Preparation:

Heat a large sauté pan or wok on medium heat and add oil and butter. When melted and sizzling, add zucchini, season with a sprinkling of salt. Sauté, stirring with a wooden spoon or tossing zucchini ribbons several times in the pan in a back-to-front motion, un-til al dente—about 2 minutes.


Heat a large sauté pan or wok on medium heat and add oil and butter. When melted and sizzling, add zucchini, season with a sprinkling of salt. Sauté, stirring with a wooden spoon or tossing zucchini ribbons several times in the pan in a back-to-front motion, un-til al dente—about 2 minutes.

Add garlic and capers and stir for about 10 seconds. Add white wine and reduce till most of the liquid is gone—about 1 minute. Add lemon juice and tarragon and toss to coat.


Add garlic and capers and stir for about 10 seconds. Add white wine and reduce till most of the liquid is gone—about 1 minute. Add lemon juice and tarragon and toss to coat.

Remove to serving plate and top with cheese, then serve.