Growing up in the midwest, I thought it was just a cruel joke that spring and summer clothes would show up at the mall in February. Bright colors, shorts, flip flops…when there was still snow and slush on the ground. It didn’t occur to me until I moved away that spring was actually starting to happen in other parts of the country. Now that I’m trying to eat more seasonally, I’m realizing that our season in food is also ahead of the game. We had kale before everyone had kale, and now the first of our zucchini’s have arrived. So if you live up north, consider this your summer preview. This salad couldn’t be easier. Thin zucchini coins are tossed in a bright basil-parsley sauce. I’m calling it a vinaigrette, but it’s really something in between a pesto & chimichurri. There are no nuts so it’s thinner than pesto, but the basil gives it an essence of pesto. I’ve put the leftover dressing over everything – drizzled it over eggs, sandwiches, over pizza right after it’s come out of the oven…
