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Spaghetti with zucchini

For ten or eleven months a year, zucchini is practically invisible, and then for a few weeks it bursts out of the ground and takes over the garden, producing fruit at breakneck speed, daring those of us who love it to try to keep up. Here’s an excellent recipe from Mark Bittman’s Quick and Easy Recipes from The New York Times that unites zucchini with a few of its favorite companions: cheese, basil and pasta.

Grit-Style Chilaquile Casserole

From "The Grit Cookbook" by Jessica Greene and Ted Hafer. Another way to enjoy Grit Pintos or, in a pinch, canned seasoned pinto beans. Ideally, toss on some Grit Salsa just before serving.

Fresh Summer Vegetable Succotash with Basil

From "Bon Appétit, Y’all" by Virginia Willis

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