Spiralized Zucchini with Pesto, Tomatoes, and Corn

Spiralized Zucchini with Pesto, Tomatoes, and Corn

It’s Secret Recipe Club time again, and this month I’ve been paired with Susan of The Wimpy Vegetarian. At first, I thought it might take me a while to decide on which of her recipes to cook but as it turns out, the choice took all of 30 seconds. Her Spiralized Zucchini: Zucchetti with Garlic, Tomatoes and Corn immediately won my heart.

Better yet, it became an immediate hit as soon as I served it. Both my husband and I scarfed down our portions and smiled as we licked out lips, glad that summer zucchini, tomatoes and corn will be around for a while, so I can make this dish again – and again.

Spiralized Zucchini with Pesto, Tomatoes, and Corn

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The Definitive Watermelon Herb & Spice Pairing Guide

The Definitive Watermelon Herb & Spice Pairing Guide

Watermelon all by itself is pretty good. At a barbecue, picnic or just sitting “on the stoop” as we used to do, there is nothing nicer than a slice of cool watermelon on a hot summer’s day.

But I can never resist getting adventurous with ingredients. With a nice selection of herbs and spices in my kitchen, with fresh herbs on the back deck and abundant in stores. I wanted to pair watermelon up with flavors and recipes that I don’t necessarily think of when I plan on serving watermelon.

And so, my quest began. Although I intended to do just a few pairings, as the post title indicates, I didn't stop at 5, 10 or even 20 watermelon herb/spice pairings.

After consulting lists on Wikipedia and The Kitchn (a site I love for its quirky and interesting non-recipe articles on food), I developed my own list of 57 herbs and spices. Beginning with anise hyssop and ending with vanilla, they run the gamut from ones I use frequently to others, such as asafoetida, that I had to look up.

How to Pair Watermelon with Any Herb or Spice

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Tomato, Feta, and Olive Salad

Tomato, Feta, and Olive Salad

In summertime, salads are a staple in my house. Sometimes we pile several onto a plate and call it dinner. When we do, this tomato feta salad (or a close approximation) is often front and center.

It is deceptively simple; a few fresh ingredients in just the right proportions, tossed together with a light vinaigrette. The salad is exceptional when you use excellent tomatoes, the best “hard” feta you can find (so you can cut it without the cheese dissolving or crumbling much) and good Kalamata olives. Like my Grandpa’s Greek Salad, this one is a seasonal dish. It works best when tomatoes are in season in your local area.

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