And so it begins. What’s a retired girl to do? Volunteer, they say. Travel, they say. Teach, skied it, did it. Nope, I am going to indulge my passion for elegant edibles. In small bites, nibbles. Join me on this, what I hope to be, tasty adventure. Today, Zucchini Carpaccio. It’s a good place to start because you can never have too many zucchini recipes in the summer and this one is really easy. Start with one Zucchini and one Summer Squash. Slice each vertically so as to obtain long ribbons. This can be done using a vegetable peeler or a mandolin if you have one. Now, thinking of beef carpaccio, just add the same ingredients. Some capers, some lemon juice, some mint, olive oil, salt and pepper and top it off with shaved Parmiggiano Reggiano. It is all done to taste. It is fresh and screams of summer.

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