You have my permission to highjack this recipe. Right now, it’s a baby. The spices are simple and the bells and whistles are few in exchange for clean flavors and a fluffy texture few can resist. But if you’d rather the teenaged version, try sautéing the leeks first in some […]
Author: dabblingchef
A Leek Vinaigrette You’ll Want to Pour Over Just About Everything
Other dressings better hide. This one takes the cake. Not because it’s good on salad, which it is, but that’s only the beginning. This little blended up beauty is good on basically anything. Try it on roasted veggies or boiled fingerling potatoes (smother them in it while they are still warm). It’s ridiculous […]
7 Fun Facts You Didn’t Know About Zucchini
1) You can eat the blossoms. In fact, they are considered a delicacy 2) Largest zucchini on record weighed 65lbs and was 7 feet 10 inches long! 3) Bigger is not better in this case: the most flavorful zucchini are small-to-medium sized and the darker the skin, the richer the […]
Thai Inspired Quinoa Stuffed Zucchini Boats
I accidentally bought roasted, salted cashews to garnish this recipe. I usually get raw cashews to limit the pesky added salt/oils, but this oversight was a happy one. The extra pop of salt was amazing. Raw cashews will work just as well, and a little squeeze of lime at the end adds […]
5-ingredient Zucchini Noodles (or Zoodles) for Dinner Tonight
Andrea’s Tomatoey Zoodles Ingredients Extra virgin olive oil, for pan 4 cloves garlic, thinly sliced 2 pints cherry tomatoes, halved (or heirloom tomatoes when in season) Kosher salt, to taste Freshly ground pepper, to taste 2 whole zucchini, ends trimmed and spiralized (“zoodles”) Fresh basil, for garnish (optional) Flakey sea […]