Years back, during a visit from Morocco, my oldest friend whipped this up in my tiny Brooklyn apartment. I was told it is a popular side dish or snack that Moroccans will dig into with their hands – they pick up each delicate eggplant slice, dust it with cumin and salt, and take a bite. It doesn’t need a recipe. Slice an eggplant into rounds, grill (or sauté) until tender and then plate it next to two piles of cumin and salt. Then, it’s every man for himself to season each bite as they wish. Smoky, savory and delicious. Who needs chips?
I struggled to fit yet another arm load of zucchini and squash from my CSA weekly farm share into the vegetable drawer. Something needed to be done about this and fast. I knew that, before I could blink, Saturday’s CSA pickup would roll around again and I’d have no choice but to build a fort made of vegetables and fruit. Continue reading
The bag of avocados had ripened. I didn’t have a room full of hungry people, but it didn’t matter. I dropped all my plans and did what any self respecting person would do. I made guacamole. And, I knew I could experiment a bit with this Mexican staple without worrying about disappointing a purist. I worked with what I could find in the fridge. I had lemons, not limes. Leftover cilantro. A chile pepper. And some greek yogurt… Hmmm.
I decided to make a hot, soba noodle soup. It would have a flavorful but light broth and lots of veggies. And, soba noodles are made from buckwheat which sounds awfully healthful to me.
Much has happened since my last post. Work has taken me to Asia multiple times (I’ll be sure to share my noodle soup recipe once the weather gets cold…but let’s not talk about the cold yet), the dog is properly house trained but has developed a fear of anything on wheels, and the cats have begrudgingly accepted this 4-legged intruder isn’t leaving any time soon.
Anyway, let’s talk about summer squash. I know, it’s getting crazy.