As I mentioned recently, I recently made the jump to San Diego. This jump has meant the intermediate residence at the home of some wonderful and incredibly generous friends. I did my best to stock up on recipes before I left so that I would have a stash to post on the blog, but our stay was longer than expected and I had to do a little cooking in their kitchen – which they were kind enough to allow. I am not the daintiest cook, to say the least.
Cooking in a new kitchen was no problem. A knife and cutting board are all I generally need to whip up a meal. The challenge was the photography portion. All of my specially curated food photography props, bowls, and spoons, were about 1,200 miles away safely wrapped and snuggled inside storage boxes waiting to be sent down. I had to improvise.
Shopping was the first step. I went to the local TJ Maxx and for less that $10 I scored two bowls and two towels (I usually keep it pretty inexpensive when it comes to my food photography props). They would serve as the base for whatever I needed to photograph. Next, I did a quick search through their kitchen for any props that jumped out at me. A cute ridged bowl and a quaint measuring spoon would do the trick. I plated my Zucchini Hummus Roll Ups in the bowl and tucked a few herbs in here and there for garnish. I placed the bowl atop my towels to use as a backdrop and added in the additional props that I found in their kitchen. I never would have plated these wraps in a bowl, but when a bowl is all you have you make it work. I am pretty happy with how these photos turned out. For only $10 and some scavenged dish wear I was able to photograph a recipe.
This recipe was the next in line of my no-cook summer series. I made this Shaved Zucchini Salad with Olive + Herbs and these Curry Chickpea Salad Wraps. Next in the series – dessert. Stay tuned. It involves chocolate.
- ½ cup minced parsley
- ¼ cup minced basil
- 1½ tablespoons minced dill
- 3 scallions, dark green parts only, minced
- 1 clove garlic, minced
- 8 oz. hummus (homemade or store bought)
- Pinch salt and pepper
2-4 zucchini, depending on the size
- Using a vegetable peeler peel the zucchini into long thin strips.
- Combine all of the remaining ingredients in a bowl.
- Spread a teaspoon or two of the filling mixture onto a zucchini strip. Roll up and repeat with the remaining zucchini.