T&D Willey Farms

Organic Farm | Madera, California

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DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

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Madera, California 93637
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Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
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Sautéed Zucchini

Adapted from 101cookbooks.com

2 Tbls. extra virgin olive oil
5 medium garlic cloves, thinly sliced
3 Tbls. Red Onion, thinly sliced
1/4 cup Marcona almonds or toasted almond slices
fine grain sea salt
2 Zucchini, sliced into 1/4-inch thick coins
a good handful of Dill, chopped

In your largest skillet, heat oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in onion, add a big pinch of salt and cook until they start to soften, 2 minutes. Add zucchini, stir to coat. Arrange Zucchini in as much of a single layer as your pan permits. Zucchini should start to brown in 3 or 4 min, increase heat if needed. Add a pinch of salt, continue cooking, stirring occasionally until the zucchini browns – ten minutes or so. Remove from heat and fold in the dill and almonds before serving. Adjust seasoning to taste. Serves 2 – 4.

Find more recipes by produce: zucchini