Are you in the midst of the annual August Zucchini Storm? No worries, this recipe for bet-you-can’t-each just-one zucchini chips is here to rescue you…and to provide some heathy snacking deliciousness along the way. All you need is an oven, something to slice with (more on that later), some olive oil and salt and your oven. Oh, and a zucchini. Ready to give potato chips a run for their money? Let’s make it!
This recipe for zucchini pesto noodles was born last summer when I was doing the Whole 30, and it was the recipe that convinced me that yes, I could actually live life without pasta. Not forever, mind you, but a heaping plate full of tender zucchini noodles tossed with fresh pesto and sweet little cherry tomatoes is a whole lot of summertime deliciousness, and when you are right in the midst of fresh local zucchini and tomato season, it’s the right thing to do. Add to that the fact that it takes about 90 seconds of stove time and I think this recipe gets extra summer supper bonus points. So grab a zucchini – they have us surrounded at this point so that won’t be hard – and let’s make it!
THE ZUCCHINI IS COMING. You know it is…whether out of your own garden, or your neighbor’s. Or maybe your mom leaves you anonymous baskets heaped with giant green zucchini on your front porch when you are not looking. One way or the other, zucchini season is here, so fight back with this easy recipe for zucchini fritters – crispy little zucchini pancakes sprinkled with sea salt and perfect for going alongside of grilled steak or chicken. Don’t let the zucchini storm win….let’s make them!
I was probably the last person on earth to find out about the magic that is zoodles. I’m such a late adopter that my computer is still auto-correcting zoodles to noodles every chance it gets, which is kind of funny because once you have a plate of zoodles you realize that while you still love noodles, zoodles are the next best thing. And sometimes even a better thing, if they are topped with a pile of tender, lemony shrimp. So whether you are a zoodling pro or a zoodling newbie like me, you will still love this lemon shrimp recipe. And now my computer is autocorrecting zoodling to “doodling” which is JUST NOT RIGHT.
So, how’s the zucchini out by you these days? Here in sultry New Jersey it has us surrounded, which is as good an excuse as any to make this zucchini pasta with ricotta recipe …and which in turn lets me indulge two of my favorite things to do; using my lethal weapon of a mandoline, and making yet another pot of fresh ricotta. Neither one of which should scare you off, since you can make this dish perfectly nicely with a regular knife and ricotta from the store, but I’m just saying.
I have only recently become a fishy person. I have loved shellfish of all kinds all my life, but regular old fish? Not so much. My mama kept telling me if I would just TRY it I would like it, and while so far that has not worked with eggplant, mushrooms, olives or beans of any kind, I gotta hand to it to her on fish, because now I LOVE FISH. And since it took me so dang long to get around to liking seafood, I have many many many recipes I need to figure out so that I get all the fishies that are coming to me. My currently favorite, easy, totally reliable way to cook it? In parchment packages. It’s like getting a fishy present!