Courtesy Judith Hausman The zucchini just keeps on coming, so this week, I’m using it in a wonderful salad with kasha, herbs and a light lemon-oil dressing. Kasha is buckwheat groats, popular in Russian and Balkan cuisine, and contrary to the name, not wheat at all. I love the nutty taste and rough texture of […]
At the height of the summer, the amount of zucchini is overwhelming and it’s easy to find yourself in a rut. However, these tender, small squash, in all their wonderful variety, can be a welcome raw material many simple summer dishes. Whether bright-yellow, pale-green, striped, scalloped, tennis ball-shaped, you can grate them, dice them, sauté […]
Need an outlet for your excess zucchini? Mix it into this Mediterranean salad.
With the Fourth of July holiday this week, our biggest fireworks are in the garden, as this is the time of year those little seeds planted back in the early spring explode into our first zucchini, broccoli and green beans.
Add spice to your zucchini by adding it to this sausage and pasta dish.
Those lingering August days bring an annual summer rite of passage to our farmstead kitchen at Inn Serendipity: the kitchen counter covered with the garden harvest.
If you’re looking for a way to use your extra zucchini, try this simple yet delicious recipe for zucchini bread with a twist.
Put your zucchini bumper to new use with this variation on the Middle Eastern dip baba ghanouj.
Puree zucchini, basil and other farm-fresh ingredients for a refreshing summer soup.
