Andrew Scrivani for The New York Times
I'm always looking for yummy zucchini recipes - I love zucchini, plus I end up with a boatload of it with my summer community-supported-agriculture (CSA) veggie share from La Finca Organic Farm in Willow River, Minnesota. (I pick up my first share of the season later today, in fact; I'll have details over the weekend, although a preview email reveals my treasure will include salad greens, saute mix of dark leafy greens, garlic shoots, French breakfast radishes, and arugula - NICE!) Although zucchini isn't showing up in my share, at the farmer's market, or in your gardens quite yet, it's worth checking out this NYTimes Recipes for Health dish, zucchini ragout with polenta. Lightly simmered zucchini, tomatoes, onion, garlic, and fresh herbs, spooned over creamy polentaaah... Looks simple, healthy, filling, and divine - good combo.
Other happenings this weekend include John's brother and his two children coming in for the weekend. I'm planning on roasting a couple of whole chickens tomorrow night, on the grill, using my beloved Weber poultry roasters. While the chickens rest up, more chapa vegetables (see below), this time a seared warm "salad" of Swiss chard, mushrooms, sweet onion, and tomatoes - a nice pairing with roasted chickens, I think. More to come, so stay tuned...
...and have a great weekend!
