productive days are always nice...

Mornings are so satisfying if you get up early, workout, have your quiet time with the Lord with some peppermint tea, and then tackle projects with the determination to finish them. Today my creativity was dwelling in the kitchen.

i made peanut-butter flourless cookies, chicken chili, coconut-strawberry icecream, yiddish bread, a watermelon-teapot, and  {drumroll for the recipe of the week}

zucchini pesto artichoke rolls!!

They are fantastic, and easily adaptable for whatever diet you are following. I had three successful "yums", one "YUM!" and  five delightful 'thesearesoamazing' eye-rolls from three members of my family. Not to mention four "yums" of my own. :)

Here be the recipe:

2 lbs zucchini (about 3 large zucchini)
9 oz jar of marinated artichokes {Trader Joes ones work great}
zest of 1 lemon
1-2 tbsp lemon juice
2 cloves garlic, roughly chopped
the leaves of half a bunch of parsley (about a cup)
1/4 cup walnuts
pinch of salt and pepper
1/4 cup extra virgin olive oil
1 oz parmigiano reggiano, grated (about 1/2 cup) {optional}

Cut the stem off the zucchinis, then use a mandolin to slice them into long thin ribbons. They should be about 1/8 inch thick, if they're too thin they won't stand up on the own, but if they're too thick, they won't be flexible enough to roll. Give each one a little sprinkle on both sides with salt and pepper.
Heat the oven to 450, place the zucchini on durable foil, then set the foil on the oven rack for 6-8 minutes. Or if you real on top of things, use the grill and give em those nice brown grill-marks. {About 60 seconds on each side}
In a food processor, throw in the artichoke hearts, lemon zest, lemon juice, garlic, parsley, walnuts, and a big pinch of salt and pepper. Let the food processor run for a good 20 seconds, until everything is chopped up, and be sure to stop and scrape down the sides from time to time. With the food processor running, stream in the olive oil. Scrape the pesto out into a bowl, and stir in the grated parmesan. Taste it to check for proper seasoning.
Place a spoonful of artichoke pesto into each zucchini ribbon and spread it downward. Roll it up into a little roll. The artichoke pesto is sticky so it should stick together well. Serve and try not to drool while you eat them, or refrigerate them for later. :)

And now i must go work out again. <3 Kaytra