Zucchini * Ricotta * Blueberry * Quesadilla



I work for a restaurant in a hotel where the menu changes daily depending on what the farms have.  Every day before service the staff sits down at a big long wooden table with the chef and eat family meal.  This gives the kitchen the opportunity to explain menu items in detail to the floor staff.
I know a fair share about food but I have learned so much more in my short time there during these family meals.  And sometimes there’s something on the menu that I obsess over until I either A- Order it for myself or B- go home and make my version of it, which is what I did in this dish which highlights Zucchini in all of its Summer glory.  Ricotta adds a little richness, pickled blueberries add a kick of acid with an unexpected sweetness and basil provides an herb-y freshness.

Zucchini with Ricotta, Pickled Blueberries & BasilYou Will Need:

2 Large Zucchini, thinly sliced lengthwise (I used a mandolin)

1/2 cup Ricotta Cheese

Handful Pickled Blueberries (Recipe below)

A few sprigs of fresh small basil leaves

Chili Flakes

Crushed pistachios
Oil a grill or grill pan and lightly grill zucchini.  I only did one side to keep some of its texture.  Lay out on paper towels, as some moisture will be released.  Arrange on a platter, and add small dollops of ricotta on the top, sprinkle with pickled blueberries, basil leaves and pistachios.  Add chili flakes for a little heat.

Quick Pickled Blueberries What You Will Need:

Box of cleaned blueberries ( If you prefer to clean them yourself here is how you can do it http://www.wikihow.com/Clean-Blueberries)

Red wine vinegar

1/4 Cup sugar

1/4 Cup salt

Black peppercorns
In a saucepan dissolve sugar, salt & peppercorns in vinegar over medium heat.  Set aside and let cool for a few minutes.  Place blueberries in a jar and pour vinegar mixture over making sure they are submerged.  They’ll take on a slight pickled taste after an hour or two but are best of left overnight or longer.