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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ZUCCHINE TRIFOLATE

from Clifford A. Wright’s Mediterranean Vegetables. This is from the Sardinian Ristorante La Lepanto. Trifolato is a dish cooked with garlic and either parsley or oregano.

2 or 3 Zucchini, trimmed
2 Tbls. olive oil
salt & freshly ground black pepper
1 garlic clove finely chopped
1/2 tsp. dried oregano

Using an outdoor grill or an oven preheated to 450 degrees F., grill or roast whole zucchini just until the skins loosen, but not tender all the way through, about 10 minutes. Slice zucchini into 3/8-inch discs. Transfer to a medium skillet with garlic, olive oil and oregano. Season with salt and pepper and cook over medium heat, stirring until the zucchini are slightly golden. Serve at room temperature. To make this side dish into a main course; while the zucchini are grilling, boil up some pasta and dice a couple of tomatoes. Use a large skillet to infuse sliced zucchini with flavors of garlic and oregano, once zucchini are golden, combine with tomatoes and cooked pasta.

Find more recipes by produce: zucchini