So, yesterday I was complaining to Christiana about zucchini and basil. Can you even imagine? It hasn't been very long since we were practically drowning in. In so many ways, CSA life is just an embarrassment of riches. With that said, there is the weekly share to manage. Everything needs to be prepared or preserved before the twin deadlines of spoilage and the arrival of the new box. So, there I was: complaining.
She dutifully repressed her shock at my being so openly and unapologetically spoiled, then helpfully suggested this terrific recipe from the very sadly defunct Gourmet magazine for and Basil soup: http://www.epicurious.com/recipes/food/views/Zucchini-Basil-Soup-242831 . It was the perfect fix for both the share and my attitude. This recipe is beautiful, delicious, quick, easy, AND uses three items from our current share. Very few recipes take less than 30 minutes start to finish and only a tiny subset of those are accurately described as beautiful and delicious. Don't skip the step with julienned zucchini skin. It really makes the dish and is less work than it sounds like it would be. You can shock it in a salted icewater bath, then drain it in a strainer to have it ready while the soup is cooking. Also, this preparation provided me with the first opportunity to truly love my julienne peeler. Clearly, zucchini skin is it's highest and best use.