Menu:
Zucchini Ribbon Salad
Ploughman’s Platter
Recipe Highlight: Zucchini Ribbon Salad
1 medium Zucchini, shaved into ribbons using peeler
4 Juliet Tomatoes, cut into 1/2 in. rounds
1 Tbsp. Pine Nuts
1/4 c. Torn Fresh Basil
1 oz. Shaved Parmesan
Juice from 1/2 fresh lemon
1 Tbsp. Red Wine Vinegar
Salt/Garlic Pepper to taste
Place Zucchini in bowl with lemon, vinegar, salt, and garlic pepper. Toss to coat zucchini. Plate zucchini ribbons with remaining ingredients.