|Fresh sliced cherry tomatoes are hidden at the bottom of the bowl for a surprise.|
There may be more recipes for zucchini than anything else at this time of the year. Long gone are the tiny, tender and sweet pencil-slim squashes of early summer. Here now are baseball-bat sized –could I say clubs?–appearing on back porches, in countless loaves of bread, stuffed and broiled, or any of the above.
|My basil died while I was gone. Market had plants 3 for $10 this week. I’m starting over.|
Since zucchini is my favorite vegetable, perhaps after asparagus… or maybe green beans…I just don’t care. I’ll buy or take all I can get and never be tired of it. Shredded, mixed with egg, onion, and a bit of flour, it’s a supper pancake served with grated cheese. Slit open, scooped out — the moist innards sauteed with onions, garlic, and pepper–and refilled, I’m thrilled to stick it under the broiler under nearly burned and definitely crispy. But what I really love to do is make soup. Any kind. Especially with lots of fresh herbs Which you knew. (And the new soup book, Soups & Sides for Every Season truly is done! Available through amazon.com. (edited September 18, 2014)