Okay. First you need to understand that I grind up all my garlic and put it in olive oil (because my roommate cannot stand the smell of dehydrating garlic)… the good part is I have garlicky olive oil, and my garlic lasts as long as it takes me to use it, if I keep it in the refigerator.
Next, it is a good idea for you to understand that I put a lot of my “dehydrator sun-dried tomatoes’ in olive oil to save them and use them more easily (they stay softer than if they are just dried and stored)
I got a lot of zucchini in the last two shares, and, with my roommate in Japan now, I am really stretching to get through the share…. There is a limit to how many times you can eat zucchini pasta in a day…….. let alone in a week.
2 med. zucchini
1 sm. onion
1/4 C sundried tomatoes in olive oil (fork out of the container)
1 fork-worth of ground garlic in olive olive oil (@1 T garlic powder plus 1/8 t oil)
In a food processor, combine all ingredients, and process to a fine paste.
Use as a pate, served on a plate; as a dip for vegetables or crackers; or as you will.
I plan to dehydrate anything I have not used by tomorrow afternoon. (I will smoothe the leftovers on a teflex sheet and dehydrate them, then use the crumbles in salads or pile them into green smoothies, or add them into sauces.