I’ve been anxiously waiting to write up and share this recipe for this Mediterranean Orecchiette Bowl.
You see the plan was to feature my home grown zucchini from my very first, almost-legit garden that I planted this year. And of course the home grown organic zucchini’s were going to be the star of this Mediterranean Orecchiette Bowl and I as a new food blogger would be oh so proud that I accomplished the ultimate farm to table. *Cue the embarrassing boastfulness!
And then reality and quite possible an ego check happened when I realized that said zucchini wouldn’t actually be edible and thriving until errrrr….maybe September-ha!
What happened is that this little planter garden of mine got planted WAY late…like in June.
Rookie Mistake #1
And I’m pretty sure I bought the wrong kind of potting soil, because about every few weeks I’m having to stimulate this poor little garden of mine with fertilizer.
Rookie Mistake #2
On the plus side there’s this great
little market mega grocery store down the road called Fred Meyer. Thank goodness they were able to bail me out and sell me some organic zucchini so I could make and share this insanely easy and flavorful recipe with you! Because this Mediterranean Orecchiette Bowl is truly a dish you can make in LESS THAN 30 MINUTES!!
I just have to say that these sun dried tomatoes From Trader Joe’s are so so GOOD! If you have access to a Trader Joe’s I HIGHLY recommend that you buy their’s. If not, it’s really a must that you get sun dried tomatoes that are packed in oil, not dried and in a package. You will get so much more flavor out of oil packed sun-dried tomatoes! Since they need to be refrigerated after opening the oil will solidify in the fridge and that is totally normal. When ready to use again for your next yummy recipe, simply just take the out of the fridge and let rest at room temp for about 15 minutes before using.