What to do with Zucchini

By Sandy Hu
A new video for Video Friday

Zucchini is the poster child for summer‘s largesse. There’s so much of it that you begin to wonder, what else is left to do with this prolific ingredient?

For an easy side dish, I like to cut zucchini in half lengthwise, cook in olive oil on both sides until softened, then season with sea salt, a few grindings of black pepper, and top with grated lemon peel or Parmesan cheese. I dice it to incorporate into Chinese fried rice and slice it for pizzas or green salads.

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The Squash of Summer: Recipe for a Rainy Day

By Lori Powell

Squash is the gift that keeps on giving. Those of you who have ever grown squash of any variety are nodding your heads in agreement at the thought of so much bounty and having to deal with what to do with it all.

The bounty I’m dealing with is what to do with tomatoes this year. Since I am sensitive to their acidity I walk around with a rather tender palate during the last days of summer. Why should I have to stop eating them? Really the pain and discomfort is not that bad – at least not yet!

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