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Chimichurri Zucchini Noodles with Shrimp, Sweet Corn, and Seared Tomatoes

Yes. Fall has technically started. But that doesn’t mean our CSA has stopped bringing us the goods. On a spiritual level, we’re totally ready for everything roasted, braised, and spiked with nutmeg, but we’ve still have lots of beautiful late-Summer produce on-hand. Our favorite way to deal with this bounty (so we can make room for the on-coming pumpkins and pommes) is to eat it. All together. All at once.

Zucchini noodles (which we refuse to call “zoodles,” because we’re not fucking toddlers) will never be as heavenly as wheat noodles, but they are a solid compromise between carb coma and salad. They are neutral enough to stand up to your zingiest sauces, but still sturdy enough to pile on the toppings, and they don’t expand in your stomach— which means you’ll have plenty of room for dessert.

We paired our zucchini noodles with Chimichurri, an Argentinean sauce similar to pesto that doesn’t fuck around. Full of lemon, parsley, and  garlic, it brings huge, bright flavor that’s as good on a pile of greens as it is on a slab of grilled meat. This recipe is a keeper. Literally. Freeze a little jar and break it out for a hit of Summer in February.

Chimichurri Zucchini Noodles with Shrimp, Sweet Corn, and Seared Tomatoes

  • 1 ½ fresh Parsley
  • ¼ cup Lemon Juice
  • 2 tbsp Red Wine Vinegar
  • 2 cloves Garlic
  • 2 tbsp Dried Oregano
  • 2 tsp Red Pepper Flakes
  • ⅔ cup Olive Oil
  • Salt and Black Pepper, to taste
  • 2 Zucchini, about 8” long and 1 ½ inches in diameter
  • 1 ear fresh Sweet Corn (or, like, some frozen. no judgment)
  • 1 tbsp Olive Oil
  • a handful of Cherry, or little heirloom Tomatoes
  • 8 oz Shrimp, shelled and deveined

Serves 2, with extra Chimichurri to freeze

Toss the Parsley, Lemon Juice, Vinegar, Garlic, Oregano, Red Pepper Flakes, and Olive Oil. Give it a whiz, until it forms a not-completely-smooth sauce. Add Salt and Pepper, to taste.

Wash your zucchs well and julienne into long strips, with their skin still on. We use a mandoline to get the job done, but julienne peelers and “spiralizers” will work, too. Toss with just enough Chimichurri to coat the “noodles” well and set aside.

Husk the Sweet Corn. Blanching is optional. Cutting the corn from the cob is a must.  (freeze the cobs to make rad corn stock!). Set aside in a separate bowl.

Heat, over a medium-high flame, 1 tbsp of Olive Oil in a large skillet. Halve and sear the Tomatoes (cut side down, duh) until just golden. Set aside with the Corn.

In the same pan, sear off the Shrimp until pink and opaque: about 1 minute on each side. Season with Salt and Pepper, and set aside with the Tomatoes and Corn.

Add the dressed Zucchini to the still hot pan and toss until warm— about a minute— and check for seasoning. You don’t need to do anything but hardly heat them; over-cooking will make for a watery, but still tasty, pile of veggies.

Off of the heat, add the Tomatoes, Corn, and Shrimp, and an extra drizzle of Chimichurri, if you’re feeling feisty.

Boozy Strawberry-Rhubarb Lemonade

Summer’s over in basically two seconds and it feels like it never happened at all. Where were the hot, sweaty porch hangs, sunburnt road trips, and sticky trips to the pool with hooch hidden in a old Mountain Dew bottle*? This holiday weekend, we’re making the most of the dwindling daylight , fueled by our Boozy Strawberry-Rhubarb Lemonade.

Nothing says “Summer” quite like lemonade— except for Strawberries and Rhubarb. Putting the three together is as nostalgic as it is seasonal. Tangy and sweet, with a heady Strawberry perfume, this lemonade hits all of the right buttons without being too alcoholic for responsible day drinking. It tastes like your grandma’s top secret recipe for strawberry pie in a glass, but it’s not cloyingly sugary. It’s grown up. And damn good.

In all fairness, this lemonade is real good virgin, too, but we spiked ours with a bottle of Art in the Age Rhubarb Tea (generously gifted from their sweet social media team— like last year because we’re terrible at working on promotions [e.g. don’t contact us to do promotions]) and it gave the perfect, light hit of boozy heat, rounding out sugary berries and tart rhubarb and citrus. If you do skip the booze, you will probably want to add an extra ¼-½ cup of sweetener.

Boozy Strawberry-Rhubarb Lemonade

  • 1 pint Strawberries, washed and hulled
  • 8 oz Rhubarb, fresh (washed and hulled) or frozen
  • 1 cup fresh Lemon Juice (about 4-6 Lemons)
  • ⅛ tsp Sea Salt
  • 3-4 cups Water
  • ¾ cup Honey
  • 6 oz Art in the Age Rhubarb Tea (gin or vodka would probz be pretty nice, too)

Makes 6-8 glasses

Combine your Strawberries, Rhubarb, Lemon Juice, and Salt into your blender and puree until very smooth. The Salt does more than season the drink— it helps to break down the cellular structure in the berries for an easier-to-strain puree. Strain through cheesecloth or a fine mesh strainer to remove the hairy Rhubarb strings and Strawberry seeds. Dilute with Water, sweeten with Honey, and add your hooch.

Serve cold, with too many ice cubes.

*not that we do that. also don’t break laws.

:winky face emoji: :wine emoji: :blonde princess emoji: :brunette flipping her hair emoji: :wine emoji: :winky face emoji:

PBR Braised Pork Ribs with Cheerwine BBQ Sauce

Pork and Cherries are a classic flavor combo for good reason. The tartly sweet fruit brings out the delicate richness of that other white meat, making for a perfectly balanced and refined plate. While technically cherry flavored, Cheerwine doesn’t bring the same dainty refinement. Hailing from North Carolina, this “Cherry” drink brings the over-the-top, all-American flavor eXXXsplosion you’d expect from a neon red bottle of soda pop. Perfect for a sticky-sweet, tangy BBQ sauce.

While you could absolutely braise your ribs in the oven, on the stove top, or, hell, skip it and go low-and-slow on the grill: crockpots are the perfect vehicle for cooking down tough cuts of meat. They’re dummy proof, for one, but, more importantly, they don’t overheat your house. If you don’t have access to a slow cooker, consider the investment. We use ours all year long and can’t imagine our houses without it.

PBR Braised Pork Ribs

  • 2 slabs (usually about 3lbs) Pork Ribs
  • 2-4 cans PBR— the number of PBRs you need will depend on the volume of your slow cooker
  • 4 cloves Garlic, smashed
  • 1 Bay Leaf
  • 8 whole Black Peppercorns
  • 2 whole Cloves
  • 1 tsp Salt

Evenly distribute your RIbs in the slow cooker. Cover with PBR. Toss in the Garlic and spices. Set it to low and cook for 8 hours, or until the meat comes easily away from the bone (4 hours on high if you’re impatient).

Carefully remove the Ribs from the slow cooker (don’t cry if they fall apart, that’s a good thing) and discard the cooking liquid. If you’d like to serve them right away, place the Ribs on a cookie sheet, slather with Cheerwine BBQ, and broil for 2-3 minutes on each side.

If you’d rather finish them on the grill, place them in the refrigerator overnight. This will help to firm up what little colagen and fat is left in the meat, so they don’t disintegrate when they hit the coals. When you’re ready to serve, slather in Cheerwine BBQ and heat over a high flame until caramelized and tasty.

Cheerwine BBQ

  • 12 oz Cheerwine
  • 15 oz can Tomato Sauce— not paste, not diced tomatoes. just plain, unseasoned, tomato sauce
  • 2 tbsp Molasses
  • ¼ cup Apple Cider Vinegar
  • ½ tsp Salt
  • 1 clove Garlic, smashed
  • 1 tsp Smoked Paprika
  • a pinch of Allspice
  • Tabasco, to taste

Combine all of the ingredients in a small saucepan and simmer over low heat until reduced by half, about 20 minutes.

Because this is basically all sugar, don’t just turn it on and walk away. Make sure you stay close, and give it a stir every few minutes.

If you’re lazy, you could totally do this in a small crock pot along side the ribs. Medium heat for 2 hours sounds about right to us.