Summertime Herb Pate


This is an interesting pate for the vegetarians among us.

It is best, of course, in mid-summer when all the

ingredients are fresh and plentiful.

1 pound of zucchini, shredded

2 teaspoons of tarragon vinegar

2 teaspoons of brown sugar

2 teaspoons of sea salt

¼ cup of fresh cilantro leaves, minced

¼ cup of fresh basil leaves, minced

¼ cup of chives, minced

1 tablespoon of fresh oregano leaves, minced

1 tablespoon of fresh thyme leaves, minced

1 tablespoon of fresh garlic, minced

1 teaspoon of lemon zest

1 eight ounce package of cream cheese

1 teaspoon of freshly ground black peppercorns

Toss the shredded zucchini with the vinegar and

sugar and let stand for an hour. Drain zucchini

thoroughly, pressing out the liquid with a clean

dish towel. Place in a food processor with the

herbs and cheese and blend well. Put the pate

in a crock and refrigerate, preferably overnight,

before serving with wheat crackers.


  • The contents of this site are copyrighted. Permission to reprint may be obtained by written request.