Cooking,  Local Products

ELC Day #16- Zucchini Primavera

3 years ago today, the kitchen partner and I were married on a hot, sunny afternoon in Minneapolis.  I still can’t believe how quickly time goes by, or how I fit in that dress.  Definitely before butter and I became friends! After all the work meetings, appointments, and long discussions that comes with three years, I still close my eyes at night honestly believing we were two of the luckiest people in the world.

Isn’t he a stud? I love taking his picture at the end of a long day.

Mostly, I think we’re lucky because we grew up together and now we get to grow old together.  He saw me in all of my 7th grade braces glory (ehk!). He took me to the junior prom.  He helped me through homesickness in college.  He was there for my first job and for our first home.  Now he cooks dinner beside me and celebrates when my photos actually look like food. He’s simply the best.

Two sappy posts in two days.  I must still be plugged into the vacation-brain.

There are secret dinner plans for this evening that I am not yet privy to. Hmm…did I mention he’s a die-hard romantic too?  For an pre-anniversary dinner last night, I made some of the kitchen partner’s favorite local things: Sunrise Creative Gourmet cheese filled ravioli, zucchini, and creamy garlic butter sauce.

Topped with freshly grated parmesan, this dish is heavenly.  I count it as a primavera sauce because the baby zucchini are almost a spring vegetable.  Really though, whatever you have in the garden is amazing covered in cream sauce. Am I right?  Of course I am.  You’ll get that with three years of fantastic happy, merry, wedded-ness.

Zucchini Primavera 


1 package frozen cheese-filled ravioli Sunrise Creative Gourmet, Hibbing, MN
1/2 C. butter Hope Butter, Hope, MN
1/4 C. garlic, finely chopped St. Paul Farmers’ Market
2 green onions, chopped Homegrown
2 Tbsp. flour Whole Grain Milling, Welcome, MN
2 small zucchini, sliced in rounds Homegrown
2 Tbsp. fresh basil, chopped Homegrown
1/4 tsp. black pepper
2 C. skim milk Cedar Summit Farm, New Prague, MN
1/4 C. fresh parsley Homegrown
2 tomatoes, diced Homegrown
grated parmesan cheese for topping

1. Prepare ravioli according to packaged directions. Drain and set aside.
2. Meanwhile, melt butter in a large skillet over medium heat. Add garlic and onions and cook 2-3 minutes until golden brown. Add flour, zucchini and seasonings, and stir until flour is dissolved.
3. Slowly add milk, stirring constantly. Simmer 5 additional minutes until zucchini is tender and sauce thickens. Add parsley and tomatoes and stir to blend. Tomatoes should be just warmed.
4. Place ravioli on plate, top with zucchini primavera sauce and grated parmesan. Serve warm.

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