I’ve had this recipe, by Gwyneth Paltrow, saved for quite some time. I was waiting for zucchini season to begin, and it’s now in full force! We changed the recipe a bit, and added some zucchini flowers (my favourite summer treat). Please read on for the recipe, and I hope you are able to enjoy some local produce this weekend!
Farmer’s Market Zucchini Pasta from Food and Wine (with minor tweaks)
Serves 2 as a main, 4 as a side
1 pound small zucchini, very thinly sliced crosswise
5 zucchini flowers, chopped (stem removed) and tossed in flour
1/4 cup all-purpose flour
Salt
1/2 cup plus 2 tablespoons extra-virgin olive oil
200g dried spaghetti from Pasta Famiglia
1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
1/2 cup torn basil leaves
Freshly ground pepper
Lemon wedges, for serving
-
1) In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini. Add zucchini flowers to the leftover oil for a few minutes, then drain as well and set aside.
2) Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini and flowers. Serve right away with lemon wedges and additional cheese.
I paired this dish with a light rose, and found that it matched perfectly.
Grilled Korean-Inspired Corn
Ever since my friend gave me the new Gwyneth Paltrow cookbook (Thanks, Laura!) I have been obsessed with reading and re-creating the recipes. One of the things that I love about new cookbooks is the inspiration they provide to take into our daily meals. While we may not have GP’s budget, we can take her inspiration and transform it into meals that are practical, and healthy for everyday cooking for your friends, loved ones, and family. 
Here is my, more accessible, version of Gwyneth’s Korean Corn. I made with all of the ingredients I have in my pantry already, which is the way I love to cook on a weeknight. I served this with a great rosé and some grilled prawns.
Grilled Korean Corn
Serves 4 as a side dish
4 ears of corn, husked
olive oil
sriracha (to taste)
half of a lemon, juiced
4 tbsp of butter, melted
2 tbsp chopped parsley
1. Turn grill onto medium-high.
2. Brush corn with a little bit of olive oil.
3. Melt butter, let cool.
4. Whisk in sriracha and lemon.
5. When corn is somewhat charred and cooked through (10 minutes), brush on sriracha mixture.
6. Top with chopped parsley.
Sip Savour Share 