The rice was great! (I used long grain brown instead of white.) This was our first zucchini from the farmers' market this season, and we're looking forward to many more cooked just like this.
1 day ago
Tuesday, July 7, 2009
Mint and lemon thyme
We scored some herbs from B + V's garden up in Maine over the weekend, and they starred in tonight's dinner. We had Nutty Rice with Cashews, Almonds and Fresh Mint (from 660 Curries), zucchini done under the grill [=broiler], and sauteed red capsicum [=bell pepper] and sugar snap peas with lemon thyme.
The rice was great! (I used long grain brown instead of white.) This was our first zucchini from the farmers' market this season, and we're looking forward to many more cooked just like this.
The rice was great! (I used long grain brown instead of white.) This was our first zucchini from the farmers' market this season, and we're looking forward to many more cooked just like this.
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2 comments:
That zucchini looks awesome! I'm always looking for new ways to prep it, how simple but yummy!
Hi Kris. I love zucchini done this way -- so much so that I hardly want to cook it any other way.
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