Grilled Zucchini with Sorrel Pesto
Grilled Zucchini with Sorrel Pesto
and ahh my new life
Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’ve made it here and aren’t yet a subscriber, come join! You can expect recipes in your inbox every Tuesday, and paid subscribers receive even more every Friday! You can also try a week for free!
CATCH UP!
Wow hi!
Welcome to my rollercoaster of emotions re: my dog journey!
I desperately wanted a dog two weeks ago (well, let’s be honest, for literal years), and we adopted our little baby Willow last week! She is the CUTEST thing, but wow has this sucked up my time (duh, Carina! We all knew that was gonna happen).
And so did I, except, not really! For being a rescue, she adapted to us very fast. Shockingly fast, so much so that in the first day we were floored by how calm, loving, and content she was. She was still all of those things a few days later, except with a bit more anxiety. And who could blame her? She was likely neglected by her previous owner, and she got passed along to a foster and then she came to us, so an acclimation period I definitely expected.
However, I did not consider that separation anxiety was an issue, and it seems Willow definitely has a strong case of separation anxiety, so much so that we haven’t been able to leave her alone yet. She just panics. And since I am a research queen, I went very deep into a rabbit hole learning about separation anxiety, and we are going to everything we can to get her to acclimate to being away from us! We are also going to try crate training, which I’m really hoping will work!
It is a lot, and my work has suffered, but she has also definitely gotten a bit calmer as the days go on and she gets used to our routine. And of course, I love her so much and cannot imagine not having her! But phew, I am BEHIND on work and need to figure out MY routine!
THINGS I’M LOVING
Food: Okay, this is probably the ten millionth time I’ve mentioned them this week, but I am in love with Fishwife! I have been eating tinned seafood long before it was cool, so to see a brand actually make it cool is AMAZING! Their packaging and branding is SO cute, and their fish tastes amazing. I used their trout in last week’s trout dip, and I made a rice bowl the other night with their salmon.
Hair Accessory: I know hair clips are nothing new (not only are they trendy now, but they come from decades past!) but I have been loving these Neutral, Matte Claw Clips for pinning my hair back on these hot days! I wear these on my walks so that when I get sweaty, my hair is protected, and they keep me cool.
Luggage: Grant and I are both big on packing efficiently, and before our honeymoon (when we thought we were spending 2 weeks in Portugal), we spent weeks researching the best carry on luggage. Many people recommended Away, but we actually ended up going with July Carry Ons, and we love them! Although they are very similar, they technically have a little more room inside than Away, and they have the cutest colors! We have been so happy with them.
I pair mine with the CalPak Luka Duffel, which gives me a TON more room. I keep a pair or two of shoes in the pouch below and my toiletries and makeup in this bag, along with my purse, books, snacks, and other plane essentials! It’s so roomy, and it slips right on the handle of my July.
RECIPE!
The first time I had sorrel pesto was at a cooking class collab I went to with Sweet Green and Sqirl. I don’t come across sorrel often, but I remember really liking the flavor, so when I went to the farmer’s market last weekend, I picked some up so I could make the pesto again.
I actually don’t have a grill, so I make my grilled veggies on a grill pan, and it’s really easy! Here’s a link to one that’s similar to mine.
Grilled Zucchini with Sorrel Pesto
Ingredients (serves 4)
Zucchini
3 small/medium zucchini, cut into quarters lengthwise
Olive oil spray
Sorrel Pesto
1 cup sorrel leaves
1 cup basil leaves
1/4 cup pine nuts
2 small cloves garlic
1/2 cup grated Parmesan
1/4 cup olive oil
Juice of 1 lemon
Pinch of salt
1. Prepare the pesto by pulsing together sorrel, basil, pine nuts, garlic, and Parmesan until everything is finely minced. With the machine running, dribble in the olive oil and pulse until everything is smooth. Mix in the lemon juice and pinch of salt.
2. Preheat your grill pan to medium and spray with olive oil. Add the zucchini, and cook for 2-4 minutes on each side until grill marks appear and zucchini softens.
3. Transfer to a plate and drizzle on the pesto. Finish off with some black pepper.
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IN CASE YOU MISSED IT!
Last week, paid subscribers got a Bonus Recipe! Healthier Trout Dip! I’ve been seeing trout dip everywhere, and turns out, it’s really easy to make! And my version is honestly v healthy! It’s made from labneh instead of cream cheese/sour cream. I wrote this in my post, but Grant, who is always a little more skeptical about seafood, texted me while I was gone after I’d left the dip out and said “The trout dip is f***ing spectacular.” Say no more!
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