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Zucchini with Buckwheat Red Rice

It is uncommon to have such nice guests as I do right now.  I am blessed this week with the presence of a lot of good people from around the globe. 

For the past two days, serving dinner and breakfast to my customers has been a joy!  And you all know, time flies when you are having a good time.

 

I have a really nice family from Russia, and Tatiana keeps a blog of their incredible vacations throughout Europe.  She is a talented photographer, take a look at her photographs. 

Take a look at the photo below of their itinerary.  They drove 5000km to get here!  

 

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I remember when studying Chaucer I first learned about the origin of the world ‘travel’ which comes from the french ‘travail’ which translates into English as  ‘work.’

Travel was a journey, it was work.  Pilgrims travelled, and it was hard work.  It would not be a bad idea to rediscover the joy of slow travel, the excitement of an adventure, the thrill of getting lost.  

Try getting lost in Tuscany.  It could turn out to be one of the best days of your life.  Tuscany is so beautiful that anywhere you go, you won’t be let down.

 

One of the things I enjoy most about my job is meeting so many interesting people who inhabit this planet.  It was mere coincidence that brought the Russian family here and  for them to share their incredible journeys through Europe, and their life in Russia.  We connected on Facebook and I am sure we will keep in touch, as I have done with several other people I have met along the way.  

There is something special about sharing the love of food, travel, knowledge, and culture with people from other parts of the world.  

 

I usually drink less wine in the summer….but I do enjoy a good Gin and Tonic.  I tasted a new Gin last night: The Botanist 

It is now my new favorite Gin 🙂  

 

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Today I made stuffed Zucchini with Buckwheat, Red Rice and Grilled Eggplant. 

 

eggplant, zucchini, red rice, buckwheat, basil, cherry tomatoes

 

I had a great time making this recipe.  Partly because I was listening to Tim Ferris interview Mike Rowe.  I had no idea who Mike Rowe is.  I do not watch Television, nor do I have the intention of doing so now, nonetheless it was entertaining and I learned that one can reinvent him or herself at any age.  

 

Le Zucchine Ripiene/ Buckwheat and red rice stuffed Zucchini
zucchini with
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Prep Time
1 hr
Cook Time
1 hr
Total Time
2 min
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 min
Ingredients
  1. 4 round zucchini
  2. 1/2 cup buckwheat
  3. 1/2 cup red rice
  4. 1 eggplant
  5. 1 tbs minced garlic
  6. 1 tbs minced garlic
  7. 1tsp chili flakes
  8. 4 tbs olive oil
  9. 1 cup cherry tomatoes cut in half
  10. 1 cup loosely packed basil leaves
  11. Salt and Pepper
Instructions
  1. Cut eggplant in 1" thick slices. Place on a griddle and cook until tender on each side.
  2. Scoop out the inside of the zucchini.
  3. place 1/2 tbs of minced garlic and olive oil in a pan. Add the Buckwheat and toast a bit. Add water or broth and Cook until tender. Keep adding broth until the buckwheat is to your liking. Repeat the same process with the red rice in another pan. Place both grains in a large container.
  4. Place the remaining garlic, chili flakes, and half of the basil in a pan. Heat then add the scooped zucchini. Cook until tender, then puree everything.
  5. Cut the Eggplant into cubes.
  6. Combine the cubed Eggplant, pureed Zucchini, grains, cherry tomatoes and basil. Mix well.
  7. using a medium sized spoon the buckwheat salad into the Zucchini.
  8. Brush with olive oil and roast for 30 minutes at 350°
Notes
  1. This is a nice summer dish for all occasions. Use as a starter, a side dish, an entree.
has moved to Hawai'i http://tuscanvegan.com/

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