“There are things you do because they feel right & they make no sense & they make no money & it may be the real reason we are here: to love each other & to eat each other’s cooking & say it was good.” Anon
I have a very warm place in my heart for the humble recipe. In the recipe, storytelling and food come together to nourish our bodies and spirits and to be past down through generations. I’m happy to share some recipes with you for both your bumper crops and your more unusual veggies. Please feel free to leave your recipes in the comments as well!
I love the word “braised.” Makes me feel all chef-y. I stole this from the great blog, http://farmhousetable.wordpress.com.
Braised Zucchini and Sun Gold Cherry Tomatoes
4 zucchini, washed and sliced lengthwise
1/2 c. sun gold cherry tomatoes, sliced in half
3 cloves garlic, sliced
salt & pepper
1 small bunch basil, torn or cut into large pieces
Heat olive oil in large skillet with high sides or braising pan. When it shimmers, add zucchini and cook quickly until browned. Remove to a bowl and set aside. Add a little more olive oil to pan and add garlic. Saute briefly, 30 seconds-1 minute, then add cherry tomatoes. When tomatoes begin to soften and release juices, add zucchini back to pan, season with salt and pepper, and toss to combine. Add basil, toss again, and serve hot or at room temperature.