- Roasting strawberries sounds like an interesting idea. I've been making a strawberry rhubarb compote and have been eating lots of raw strawberries, but the idea of roasting is intriguing.
- As you can tell, I make a lot of quiches. This post from Not Eating Out in New York shows how to use zucchini or bacon in place of pie crust. Thinking I'll have to try the zucchini version when zucchini season hits in full force. (Right now, my plants have flowers but don't look like they're going to produce any zucchini soon.)
- Eventually it'll be corn season here in New England... and when it is, I'd like to try some of these corn recipes.
- Beet lemonade. I am dubious.
Tuesday, July 1, 2014
Links: Strawberries, corn, zucchini and beets = summer!
Subscribe to:
Post Comments (Atom)
Just made the quiche with zucchini crust. It was difficult to cut the zucchini thin enough (I don't have a mandoline) and making a single layer without leaving any holes was not easy; some of the batter ended up leaking through. But overall it was good and an efficient way to get rid of a bunch of CSA stuff at once.
ReplyDeleteI'm jealous that you are already getting zucchini. I look forward to trying the recipe when we start to get some.
ReplyDeleteIf there was a way I would totally send you some of ours...I'm feeling sort of uninspired by it. Already made stuffed zucchini, zucchini bread, sauteed zucchini salad with almonds, roasted zucchini, and now zucchini masquerading as quiche crust. Ideas welcome!
ReplyDeleteI make a zucchini frittata that's good warm or cold, for breakfast, lunch or dinner. I've been trying to find the recipe, either in my recipe binders or online, but can't. The next time I make it, I'll write it up.
ReplyDelete