Muhammara Spread

Muhammara is a delicious, complex, savory Syrian spread that I can’t get enough of. As a dip for toasted flatbread, spread on a sandwich, even tossed over pasta, the earthy, intriguing flavors of roasted walnut, red peppers and tomatoes, spices, and of course, a healthy drizzle of olive oil have me sneaking into the fridge in the middle of the night, spoon in hand, for … Continue reading Muhammara Spread

Seared Tofu in “Crazy Water”

Have you ever heard of  Acqua Pazza or “crazy water”? It’s an Italian tomato broth infused with olive oil, chills, and fresh parsley. Traditionally, its used to poach fish, but I made this version using local, organic tofu “steaks” cut on an angle.  I carefully poked a few holes in the tofu and marinated it in sesame oil, tamari, a bit of powered ginger and … Continue reading Seared Tofu in “Crazy Water”

Zucchini Agrodolce

We may be officially transitioning into fall, but there are still zucchinis in our farmers markets and gardens. Squeeze the last little bit out of summer with this zucchini noodle recipe from the smart Heidi Swanson and her blog site 101 Cookbooks. (Recipe) I made my version, above, with green zucchini instead of yellow squash and, at the last minute when I discovered that my … Continue reading Zucchini Agrodolce

Quick, versatile tomato sauce

I have all of this undersized, beautiful, tasty tomatoes in my garden. You might have a bunch of big juicy heirlooms bought at the farmers market, or a leftover assortment of smalls and larges, all different types. No worries. You can make a quick sauce that is super flexible, keeps well in the fridge for over a week, can be frozen, or can even be … Continue reading Quick, versatile tomato sauce

Zucchini “Noodles” with Pesto Trapanese

A simple, easy way to use a plethora of zucchini is to simple julienne it (as basic julienne tool like this one, or a good mandoline will make quick work of this job). You can choose to leave the zucchini raw, or blanch it quickly in boiling water for 2 minutes before dropping it into cold and draining. If you’d rather not julienne the zucchini, … Continue reading Zucchini “Noodles” with Pesto Trapanese

Pasta and Fried Zucchini Salad

  It’s still summer, and there are still plenty (or too many, depending on your gardening situation) zucchinis around. This is a recipe from Ottolenghi’s Plenty, a recipe based on his grandmother’s fried zucchini. Sage and thyme are common pairings for fried zucchini, but this dish takes a more piquant summer turn with generous handfuls of torn basil and fresh parsley. Here, the zucchini is fried in … Continue reading Pasta and Fried Zucchini Salad