How’s that for an obnoxiously long recipe title?

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The other thing I wanted to call this was Use Up The Remainder Of Your Garden Before it Gets Too Cold Dinner, but that sounded even more unpleasant.

Oh, and speaking of the end of summer…Adrienne and I went for a walk around the neighborhood on Sunday. It was over eighty degrees. She was wearing an adorable red sundress and I was wearing janky  workout clothes (just thought you might need a visual).

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We came across that big beautiful pot of red flowers (that matched her dress) and I wanted to lay on the hot sidewalk and weep about the season that technically ends in five days.

But then I started thinking about how fun fall is. Homecoming parades (they go through our neighborhood), cider, pumpkins, caramel apples, regular apples, cinnamon, butternut squash, huge piles of leaves to roll around in (and eat), jeans, boots…

and I got excited. That’s a huge step for me.

So this recipe is my farewell.

Farewell to complaining about temperatures under eighty degrees.

Farewell to corn on the cob, basil, exploding gardens, swimming pools, and tan lines.

Farewell to summer.

I’m embracing the crispness in the air and the scarves to come.

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Pesto Zucchini Noodles with Roasted Tomatoes + Meatballs

PRINT Recipe

  • 3 large zucchini
  • 3-4 medium tomatoes
  • 1 lb ground meat (I used bison)
  • 1 egg
  • 1/2 C rolled oats
  • salt and pepper to taste
  • 2 T olive oil

Preheat oven to 425 degrees.

Prepare the zucchini noodles as directed in this post and set aside.

Slice the tomatoes, drizzle with olive oil, sprinkle with salt and pepper, and roast for 20 – 25 minutes at 425 degrees.

Turn your oven down to 350 degrees.

In a large bowl, combine the meat, egg, oats, salt, and pepper and form into meatballs about the size of a golf ball. Brown each meatball in a skillet over medium high heat (turning to make sure each side is evenly browned). Then transfer to a baking sheet and bake for about 15 minutes at 350 degrees.

Pesto

  • 2 C basil leaves
  • 1 C walnuts
  • 3 cloves of garlic, roughly chopped
  • 1/4 C olive oil
  • pinch of salt

Combine the basil, walnuts and garlic in a food processor. Process on high while streaming in the olive oil. Season to taste with the salt.

Combine the pesto with the zucchini noodles and serve with tomatoes and meatballs.

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Farewell my beloved season, we’ll see you again next year.

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