HAPPY MOTHER'S DAY!

We fortunate ones in southern California have access year round to locally grown vegetables and fruits - including organic or chemical-free produce. This is a great blessing that many people across the country would envy!

Zucchini is usually considered a summer squash, but it has been available at our farmers' market for many weeks. Here is a recipe for a tasty, nutritious side dish that you can have on the table in just a few minutes. It's a "keeper" for our family on every level!

LIME THYME ZUCCHINI

5 small organic zucchini (or enough to make 3 cups sliced)
3 tbsp. butter
2 cloves organic garlic, sliced very thin
grated zest of two organic limes (or one lemon)
1/2 tsp. thyme
sea salt and fresh ground pepper, to taste
2 tbsp. raw milk grated Parmesan cheese
juice of the limes or lemon - about 2-3 tbsp.

In a large frying pan, melt the butter. Cook the garlic in the butter until fragrant, Meanwhile, wash zucchini, remove stem ends, and slice into 1/4 inch coins. Add to pan along with zest, thyme, salt and pepper.

Sauté at medium heat briefly, then cover and allow to cook at low-medium for 3-4 minutes. Turn the coins over, cover and cook for another 3-4 minutes, or until tender. Remove from heat and toss with lime juice and Parmesan. Serve hot. Serves 4-6

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