Mom’s Zucchini and Tomato Medley with Lemon Olive Pesto

Growing up, my mother’s kitchen was a haven of delicious, home-cooked meals, crafted mostly from instinct rather than recipes. Her vast cookbook collection was a treasure trove, but our daily meals came straight from her heart and experience. As a vegetable enthusiast, I always loved her zucchini and tomatoes, a simple, soul-warming dish. When I moved out, I asked for the recipe, but she had none. She described it as best she could, and I scribbled notes, only to lose that precious slip of paper.

 

This summer, harvesting my first zucchini brought those memories flooding back. Determined to recreate her dish, I leaned on fresh ingredients and added a 21st-century twist: lemon olive pesto for a bright, zesty kick. While my mother wouldn’t have used pesto, its vibrant flavor turns this dish into something special. This Zucchini and Tomato Medley is a nourishing, meatless main or a cozy side, perfect with toasted rustic bread or croutons. It’s simple, fresh, and full of love.

Zucchini and Tomato Medley with Lemon Olive Pesto 

  2 large zucchini 
  5 large basil leaves 
  ½ onion, thinly sliced 
  2 c. chopped peeled fresh tomatoes (or one 14.5-ounce can petite diced tomatoes) 
  1 c. water 
  1 t. sugar 
  1 t. kosher salt 
  1 Melissa’s dried chile de arbol or pinch of red pepper flakes (adjust to taste) 
1 T. lemon olive pesto 
  Parmesan cheese, for serving 
  Toasted rustic bread slices or croutons (optional) 

Slice zucchini in half lengthwise, then crosswise into ¼” thick half-moons. 

Stack basil leaves, roll tightly, and slice into thin strips. 

In a large saucepan, combine zucchini, basil, onion, tomatoes, water, sugar, salt, and chile or red pepper flakes. 

Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for about 15 minutes, until zucchini and onion are tender.  

Stir in lemon olive pesto. Check occasionally, stirring to prevent liquid from evaporating completely; adjust heat if needed. 

Taste and adjust seasoning with salt.

Serve hot, warm, or at room temperature, over toasted bread or croutons if desired. Drizzle with olive oil and sprinkle with Parmesan cheese.  

This dish is a heartfelt nod to my mother’s cooking, blending nostalgia with a fresh, modern twist. It’s simple, versatile, and perfect for summer harvests.

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Recreating Cicero’s Legendary Creamy Tortellini at Home

 If you ever dined at Cicero’s in the Delmar Loop section of St. Louis, you know it was more than just a restaurant—it was a legend. Famous for its salads, pizzas, pastas, sandwiches, and burgers, Cicero’s left an indelible mark on the local food scene before closing its doors. For me, Cicero’s holds a special place in my heart, partly because they once served me imitation crab in my linguine tutto mare (there was much discussion), but mostly for their creamy tortellini—a dish so iconic it was one of the most ordered items on their menu. Even years after Cicero’s closed, I can still taste that rich, velvety tortellini, brimming with artichokes, mushrooms, and peas. The other day, feeling nostalgic, I decided to recreate this beloved dish at home. Here’s my version of Cicero’s Tortellini with Artichokes, Mushrooms, and Peas. Is it restaurant quality? I’ll let you be the judge.

Tortellini with Artichokes, Mushrooms & Peas
Inspired by Cicero’s Restaurant

1 lb. frozen meat tortellini
¼ c. (½ stick) butter
2 cloves garlic, minced
½ c. chopped artichoke hearts
½ c. sliced mushrooms
¼ c. frozen green peas
1 c. whole milk
1 c. heavy cream
1 c. grated Parmesan cheese
Freshly ground black pepper
Parsley (for garnish)

Cook tortellini according to package instructions. Drain and set aside. 
Melt butter in a large skillet over medium-high heat. Add garlic and sauté for about 1 minute until fragrant. Stir in artichoke hearts, mushrooms, peas, whole milk, and heavy cream. Stir to combine and bring the mixture to a boil. 

Add Parmesan cheese and mix well until the sauce is smooth. Stir in the cooked tortellini, ensuring it’s well coated with the creamy sauce. Season to taste with salt (if needed) and a few grinds of freshly ground black pepper.
Pour the tortellini onto serving plates, garnish with parsley, and serve immediately.

Serves: 2 amply, or 3 less generously.

This dish pairs beautifully with a crisp Chardonnay, just like they recommended at Cicero’s. The wine’s buttery notes complement the creamy sauce perfectly.