How to Cook a Seasonal, Locally Sourced Meal

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Photo: Jennifer Berry, Earth911

For my main dish, I chose a recipe I stumbled across a few years ago from the New York Times for zucchini “pasta.” I like this recipe because it’s healthy and creative. For those trying to avoid carbs or who cannot eat gluten, it works as a great replacement for pasta. For those who would like to eat more squash but don’t love it, the recipe disguises the vegetable just enough to make it tasty.

What You’ll Need:
2 pounds zucchini
2 tablespoons olive oil
Kosher salt and freshly ground pepper
3/4 cup fresh tomato sauce (optional)
1/4 cup freshly grated Parmesan, for serving (optional)

Directions:
Using a vegetable peeler, slice the zucchini into long, thin strips. Turn and peel the zucchini until you reach the seeds, and then discard the core.
Pour 1/4 teaspoon salt over the zucchini strips and toss.
Sauté half of the zucchini strips over medium-high heat in half of the olive oil for 2-3 minutes, or until the “noodles” begin to turn translucent. Repeat with the rest of the zucchini and oil.
Remove from the pan and top with black pepper, tomato sauce, and cheese.
Serve promptly.

Photo: Jennifer Berry, Earth911

Obviously not every part of this meal was sourced locally – I used salt, pepper, and vinegar I already had – but it was a good learning experience about how to incorporate seasonal ingredients into my diet. Plus, I got to enjoy a healthy meal!

Learn more: Local and Fair Trade Food