‘Up North’ is a kind of secret code used by Michiganders like myself when describing where we go on vacation.
The exact perimeters of Up North are hazy at best, but most people agree once you’re north of Clare County you’ve officially entered the territory.
Sure, some might note a specific city or region they’re visiting, but when someone says they’re heading Up North there is an understanding that they plan on unplugging and spending time in expansive forests, driving down dirt roads, and parking it near a lake for a couple days.
If you like hiking on narrow paths surrounded by tall pines, you will like Up North.
If you like small, hip breweries dotting winding roads, you will like Up North.
If you like kayaking down remote, crystal-clear rivers while salmon make their way up stream, you will like Up North.
If you like quiet pontoon rides, roasting marshmallows over bonfires, donuts from tiny bakeries, and breathtaking scenery, you will like Up North.
Up North is a pretty great place to be this time of year.
The cooking club girls and I had the privilege of spending some time Up North this past weekend at Emily’s cottage. With no set agenda, we spent the weekend with our faces glued to fashion magazines, sipping moscow mules, and playing scrabble late into the night.
Per the very nature of our organization, we also spent some time cooking. Katie handled breakfast, Emily did kabobs, and Anna made a tangy zoodle salad that we enjoyed before taking the pontoon out to putz around the lake.
My farmer’s market has been well stocked with beautiful dark green zucchini and consequently zoodles have been ever present in my life the last couple weeks. Yes, it was just 2 weeks ago I posted a zoodle recipe with basil pesto, but since summer is winding down I’m enjoying zucchini at every opportunity.
And peaches. I want to gorge on them while I can because I cannot eat them any other time of the year.
While summer produce is at it’s prime, I’m keeping the dressing simple. Lemon juice, olive oil, dijon mustard, salt, and pepper. Keep this vegan by omitting the egg.
Happy summer, friends!
Peach Zucchini Noodle Salad with Lemon Vinaigrette
Makes 2 Salads
For the Dressing
- Juice from 1 Lemon
- Pinch of Salt
- Pinch of Pepper
- 1 Tsp Dijon
- 3 Tbsp Olive Oil
For the Salad
- 2 Medium Zucchini, spiralized
- 1 Peach, sliced
- 1 Jalapeño, sliced
- 8-10 Cherry Tomatoes, halved
- 1 Cup Basil, thinly sliced sliced
- Pumpkin Seeds
- 2 Hard Boiled Egg (optional)
Whisk the ingredients for the dressing and pour over the zucchini noodles. Toss to combine then portion out your zucchini into two separate bowls. Top with peach slices, jalapeno, cherry tomatoes, basil, pumpkin seeds, and eggs (if using). Enjoy!