So easy and everyone always wants the recipe. Game-changer to marinate *after* grilling. We riff on this all summer long, adding cherry tomatoes and with/without the ricotta and nuts… except now I always add a dash of fish sauce to funk it up even more, and the mint is always a must.
You are not alone! Even though you can find orange wine (or "skin-contact white wine") on most restaurant menus these days, and it's gained a real following, SO many people are still new to it. I'll do a little primer in next week's newsletter.
Zucchini marinated 1 hour with olive oil, lemon zest, garlic, S& P, rosemary and thyme, then charcoal grilled. Cool, chop it up and mix with roasted red pepper (finely sliced), fresh mint, feta and red onion. Toss with dressing of olive oil, red wine vinegar, S&P.
We stayed at the same lodge in Boothbay Harbor as you did, also in early June. It was so nice. My first time to Maine. I'm not sure if you visited the Botanical Garden but if not you must go next time. We only stayed 2 days there this trip, as we were traveling the coast for a week, but I definitely want to return.
I thought I didn’t like zucchini until I tried Smitten Kitchen zucchini butter pasta last summer. It’s so good! I made it last week with angel hair and ate it for multiple meals!
I’m in Scotland and have never heard the term “thornback” used. I believe it is a 17th century term from New England. Not terribly complimentary wherever it originates!
Jenny, this post made my morning. So thank you! What a beautiful environment to enjoy that lovely meal you put together. The salad idea definitely elevates this menu. I never would have thought of going that direction. What wine were you drinking? Look forward to hearing more about your trip. Have fun!
Greetings from Stockbridge, MA! I slice zucchini lengthwise a bit on the thicker side, salt it, grill it, use a spoon to hollow-out a little bit in the middle, drizzle with olive oil and top with burrata, chopped fresh basil and lemon zest. Enjoy the Berkshires. It's perfect this time of year
I first ate calabacitas at a Mexican place in Palm Springs, and quickly did a recipe search back home! This is absolutley delicious...you can add different kinds of squash, not just zuchinni...I've added TJ's frozen roasted corn, a can of black beans, canned tomatoes instead of fresh. I've skipped the blender part too. Calabacitas are delicious in tacos, burritos, rice bowls...just about anything!
Best zucchini things: Korean recipes! They all seem to call for zucchini and I love Jenn Im's (vegetarian) take on Korean party noodles, called janchi kuksu in Korean. So fun for parties and healthy/savory/nutty.
The recipe that changed everything for my also-squash-hating husband: Marinated Zucchini with Hazelnuts and Ricotta from
Molly Baz at BA years ago. https://www.bonappetit.com/recipe/marinated-summer-squash-with-hazelnuts-and-ricotta
So easy and everyone always wants the recipe. Game-changer to marinate *after* grilling. We riff on this all summer long, adding cherry tomatoes and with/without the ricotta and nuts… except now I always add a dash of fish sauce to funk it up even more, and the mint is always a must.
Love your ideas and your writing, Jenny!
Orange wine? Tasty for summer!
Washington State is making some of the country’s/world’s best wines! Why haven’t I heard of this?
You are not alone! Even though you can find orange wine (or "skin-contact white wine") on most restaurant menus these days, and it's gained a real following, SO many people are still new to it. I'll do a little primer in next week's newsletter.
Zucchini marinated 1 hour with olive oil, lemon zest, garlic, S& P, rosemary and thyme, then charcoal grilled. Cool, chop it up and mix with roasted red pepper (finely sliced), fresh mint, feta and red onion. Toss with dressing of olive oil, red wine vinegar, S&P.
We stayed at the same lodge in Boothbay Harbor as you did, also in early June. It was so nice. My first time to Maine. I'm not sure if you visited the Botanical Garden but if not you must go next time. We only stayed 2 days there this trip, as we were traveling the coast for a week, but I definitely want to return.
We went to the Botanical Garden -- and ate at one of the food, trucks too. A great way to spend an afternoon.
I love David!
me too!
I vote Santaland diaries to be on Sedaris must-read (or better yet, listen to)!
Also - life changing zucchini dish: Boursin summer squash galette by @whattocook with The Only Piecrust from @alisonroman
I thought I didn’t like zucchini until I tried Smitten Kitchen zucchini butter pasta last summer. It’s so good! I made it last week with angel hair and ate it for multiple meals!
https://smittenkitchen.com/2021/06/zucchini-butter-spaghetti/
maybe it will work on Andy and the family
I’m in Scotland and have never heard the term “thornback” used. I believe it is a 17th century term from New England. Not terribly complimentary wherever it originates!
I just made a sausage and pepper and onion on a roll situation too! Halloumi made a luscious vegetarian substitute.
good to know!
Jenny, this post made my morning. So thank you! What a beautiful environment to enjoy that lovely meal you put together. The salad idea definitely elevates this menu. I never would have thought of going that direction. What wine were you drinking? Look forward to hearing more about your trip. Have fun!
I can't remember -- but Andy is very into orange wines these days, so I think one of those.
Hetty Liu McKinnon just dropped a ricotta stuffed zucchini recipe that is A++
https://open.substack.com/pub/tovegetableswithlove/p/ricotta-stuffed-zucchini-with-tomato?r=1u850z&utm_medium=ios
leave it to Hetty!
Greetings from Stockbridge, MA! I slice zucchini lengthwise a bit on the thicker side, salt it, grill it, use a spoon to hollow-out a little bit in the middle, drizzle with olive oil and top with burrata, chopped fresh basil and lemon zest. Enjoy the Berkshires. It's perfect this time of year
https://www.mexicanplease.com/easy-calabacitas-recipe/
I first ate calabacitas at a Mexican place in Palm Springs, and quickly did a recipe search back home! This is absolutley delicious...you can add different kinds of squash, not just zuchinni...I've added TJ's frozen roasted corn, a can of black beans, canned tomatoes instead of fresh. I've skipped the blender part too. Calabacitas are delicious in tacos, burritos, rice bowls...just about anything!
love calabacitas! I'm from New Mexico so I love to add Hatch green chiles :)
I'm looking for, but not seeing, the itineraries for NYC trips with young kids. Can someone point me in the right direction? Thank you!
Best zucchini things: Korean recipes! They all seem to call for zucchini and I love Jenn Im's (vegetarian) take on Korean party noodles, called janchi kuksu in Korean. So fun for parties and healthy/savory/nutty.
Eric Ripert's Zucchini Pancakes from Vegetable Simple. My zucchini hating husband ate them.