"Too much zucchini? This is a problem." We chuckled when we read that in the New York Times food section. Around here we've been grilling zucchini, putting it in frittatas and salads, and using it to make a fabulous chocolate and zucchini cake with our Everyday Fresh oil. Here's a new dish we need to try: spaghetti with zucchini. (Click here to see recipe.)It's a quick dish. Sliced zucchini is cooked with extra virgin olive oil (our Everyday Fresh would be perfect), garlic, onion, red pepper flakes - plus wine and chicken broth. The sauce and the cooked zucchini - which should be soft, not mushy - are combined with spaghetti. (Click here to see recipe.)Serve it with freshly grated Parmigian Reggiano cheese. Personally, I'd give it a good drizzle of our Arbosana oil to lend a note of fresh tomatoes and almonds. The recipe appears in Rao's Recipes from the Neighborhood (St. Martin's Press, 2004), by Frank Pellegrino.So the next time anyone asks us: "Want some zucchini?" We'll gladly say yes.Bon appétit,California Olive Ranch Master Miller Bob Singletary
from the field
We’re excited to introduce you to the new look that’s going to be rolling out in stores near you in 2021, and answer some of the questions you may have! Why did you change your labels? At California Olive Ranch, radical transparency is one of our core values. From the...