Here’s a delicious way of using two favorite August vegetables: tomatoes and zucchini. The genesis of the recipe comes from the August edition of Traverse Magazine, although I made several changes.
I reduced the amounts and did not peel the zucchini, as the recipe suggests. I substituted basil for the parsley, and used locally-grown zebra tomatoes from the Farmers Market.
I also added a few drops of Spanish sherry wine vinegar to the mayonnaise, to give it a smidgen of Spanish flair, giving me vague license to call this a tapas, which refers to a variety of appetizers in Spanish cuisine.
The next time I make this, I may dip in the zucchini in panko for added crispiness before frying.
Click here for more well-tested ways of using zucchini.
Deviled Eggs (aka: Stuffed Eggs) have taken on star-status in the past few years. No more are a plate of these rich and tantalizing mortals content to find themselves nestled up to a Maraschino Cherry Jello Mold on a boomerang-patterned formica counter. For good reason. Stuffed eggs are a great canvas for a variety of flavors. A perusal through the web … Full recipe post »
For a blast of bright August flavor on a frigid January day, try roasting tomatoes. Baking or roasting transforms the winter tomato, minimizing the mealy texture and maximizing their sweet flavor. Last weekend I concocted the recipe below, and brought the appetizer (pictured above) to a party. I saved time by having the baker slice the baguette and … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
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where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...