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
– 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.