Happy New Year! How did you celebrate the end of 2012 and the start of 2013? Did you party it up with a group of friends, or spend it quietly at home? My husband and I usually stay home and enjoy snacks and wine, maybe watch a movie, and open a bottle of bubbly around midnight. This year, on New Year's eve day, we took the dogs to the lake and enjoyed a chilly 3-mile hike. There weren't many people on the trail, just a few bikers, runners, and fellow dog-walkers.
Later that evening I made this zucchini-ricotta dip and served it with water crackers and celery sticks alongside cheddar and Parrano cheeses and pimiento-stuffed olives. We poured some Kumbaya, our favorite "house" red wine (a blend of Cabernet Sauvingnon, Syrah, Merlot and Zinfandel), lit a bunch of candles and turned on the Christmas tree lights (we typically wait until January 6 to take the tree down). All in all, it was a relaxing way to spend New Year's eve. I hope yours was enjoyable too. Here's wishing you a very happy, healthy and prosperous 2013!
1 teaspoon extra-virgin olive oil
1 medium zucchini, grated on the large holes of a box grater
1 garlic clove, minced
1/4 teaspoon dried thyme
1/2 cup ricotta
1 to 2 teaspoons fresh lemon juice (from 1/2 a lemon)
lemon zest of one lemon
1) In a medium nonstick skillet, heat olive oil over medium-high heat. Add grated zucchini, minced garlic and dried thyme. Season with coarse salt and freshly ground pepper. Cook, stirring occasionally, until zucchini is tender, about 5 minutes. Transfer to a bowl and let cool to room temperature.
2) Add the ricotta to the zucchini along with lemon juice and zest; stir to combine. Season with salt and pepper. Serve with crackers, vegetable sticks or toasted baguette slices.
from Everyday Food