Latin D’Lite & zucchini carpaccio May 16, 2013

Zucchini Tiradito

This time last year, I was in Miami working on a project that I couldn’t really tell folks about – styling a cookbook! I’d met Ingrid Hoffmann (and her wonderful right-hand woman Delia) on a photoshoot and we all got on so well, we stayed connected. I tested some recipes for the book – every single thing I tried for the book was crazy good. So when the time came to style the book and they asked if I’d work on it, it was a no-brainer. Those two weeks in Miami were so much fun. Intense but fun…and I’m really proud of the results.

I’m not just plugging the book because I worked on it. After the initial wow of holding the hard copy in my hand when it was published, I looked at Mike and said “I’m so happy to have all these recipes in one place.” They’re just that good. Latin D’Lite focuses on healthy twists to Latin recipes. An amazing cucumber gazpacho that has coconut milk in it. A recipe for these crispy chickpeas with kale and chorizo that is insane. Oh…and the orange & shallot kale that I made about a gazillion times after I tested the recipe.


There’s also this zucchini carpaccio salad.

Everyone who knows me and has dined at my house has had this salad at some point since last spring – I’ve made it consistently since I tested it. It’s got a big wow factor because of the graphic layers and scattered herbs…but it couldn’t be easier. A mandoline is your friend with this recipe but, beyond that, it takes minutes to assemble. Make big platters of it and serve it family style at warm-weather dinners – it’s made zucchini lovers out of the most die hard skeptics.

Zucchini Tiradito Carpaccio – makes 6 to 8 servings – recipe from Latin D’Lite by Ingrid Hoffmann

  • zest of one Meyer lemon (regular lemon is fine if Meyer is not available), freshly grated
  • 1/4 cup fresh Meyer (or regular) lemon juice
  • 1/4 cup extra virgin olive oil
  • kosher salt
  • fresh ground black pepper
  • 3 zucchini or yellow squash, trimmed
  • 1 tablespoon fresh cilantro, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1/2 cup queso blanco or reduced fat feta, crumbled

– Whisk the zest and lemon juice together in a small bowl. Gradually whisk in the oil. Season with salt and pepper and whisk again. Cover and refrigerate to blend the flavors, about 15 minutes.

– Using a mandoline, slice the squash into very thin, 1/16-inch rounds.

– Mix the cilantro, chives and dill together in a small bowl. Layer the zucchini rounds on a platter, seasoning each layer with salt and pepper. Pour the dressing over the rounds and move the plate to help disperse the dressing. Sprinkle with crumbled cheese and mixed herbs. Serve immediately.

cookbook collage photography by Andrew Meade for Latin D’Lite by Ingrid Hoffmann


tami May 16, 2013 04:05 pm

test! :)

tami May 16, 2013 04:05 pm

another test! :)

Denise May 16, 2013 05:05 pm

Huge fan of zucchini and am always on the look out for new and exciting recipes. Am sure this is going to be a crowd pleaser!

Brian @ A Thought For Food May 17, 2013 08:05 am

TESTING! ;-) Just kidding. I so meant to stop off the other day and totally got distracted. As I said, I can’t wait to give this carpaccio a go! Perfect summer fare!

I don’t know which to work on first–my food styling or my photography. I’ve been focusing on the latter, but I get frustrated that even if the pictures look okay they’re just boring. Your pictures are so gorgeous. Any advice?

Lynn May 18, 2013 07:05 pm

That’s just the kind of food I am always wanting. So fresh and delicious looking (and sounding.)

HillJ May 21, 2013 06:05 pm

Are you joined at the hip with the Pioneer Woman or can you manage to think for yourself?

You know, I used to be a Pioneer Woman fan too and read her blog on a regular basis, but something wasn’t ringing true for me. She held herself out as just a “little ol’ ranch wife” but the truth is, she wasn’t even close. When I learned in reality she was married to one of the largest landowners in the US and had built a custom television studio on their property, which she cleverly concealed as a “lodge remodel” on her blog, I had to stop and ask myself, how many ranch wives have the means to do that? Don’t get me wrong, there’s nothing inherently wrong with having money, this is America after all. But when you mislead your readers and misrepresent yourself as something you’re not, intelligent people’s radars go up. Most people don’t like being made to feel like chumps.

I also learned that she has tons of household help, tutors for homeschooling her kids, maids who run errands and tidy up her multiple homes and an entire cadre of people who help her manage her blog. Rumor has it she even has butlers for miscellaneous chores. In reality, there is no Pioneer Woman. All this “little ol’ ranch wife” b.s. is nothing but a fake internet persona manufactured by Ree Drummond and her Madison Avenue publicists. Ask yourself, how many bloggers are represented by United Talent Agency?

And the fact Ree has lifted most of her recipes from church and community cookbooks without crediting her sources is lame. In 2012 alone, Drummond became embroiled in not one, but two plagiarism scandals. Instead of acknowledging the incidents, Drummond simply deleted the offending posts and acted like they never happened. One such incident involved an Etsy artist. Ree’s cowardice and the fact she never apologized made it appear she was trying to cover up the entire incident.

Before posting adoring tweets and re-tweeting a fake internet persona, you’d be well-advised to research the real Ree:

Rhonda Jun 4, 2013 11:06 am

How exciting have worked on such a wonderful cookbook, and how frustrating to keep it on the down low. Lovely pics and the carpaccio will certainly be gracing my table this summer once my zucchini come in.

K H Jun 13, 2013 09:06 pm

This is wonderful!! Made it with just a little drizzle of the dressing and included some summer squash with the zucchini rounds. My new, favorite way to eat zucchini. Thank you!

My Little Eye Surgery Jun 15, 2013 10:06 am

Fantastic! You’ve just decided our lunch for tomorrow. Thanks :)

Ali @ Inspiralized Aug 20, 2013 09:08 am

I’m all about zucchini being in the spotlight – my blog is all about spiralized vegetables, especially zucchini pasta. Check it out –!

FoodGeekGraze May 4, 2015 09:05 am

the plating is beyond stunning :-)