calabacines

Zucchini and pinenut salad, Mama ía blog

Crunchy zucchini salad with pine nuts -and a few days in Rome

Zucchini and pinenut salad, Mama ía blogFor the most part, food ingredients taste different depending on whether they are cooked or not cooked. Mushrooms, peppers, broccoli or cauliflower, as well as carrots or brussels sprouts, can be prepared in many ways: sautéed, fried, baked, battered, in tempura, and even raw, in salads or smoothies. But few ingredients have such different flavor when you use a different method of dicing or cutting.

Zucchini and pinenut salad, Mama ía blogRoma, Mama ía blog

To me, zucchini is one of those. While I don’t usually eat raw zucchini, raw zucchini cut in ribbons is the exception, and I can eat as many of those as crispy battered zucchini (get the recipe here). (more…)

Crispy battered zucchini, Mama ía blog

Crispy Battered Zucchini, from a home vegetable garden

Crispy battered zucchini, Mama ía blogSo many zucchinis! When I planted my vegetable garden back in the spring, I didn’t realize I would get such a generous bounty. My friends Cort and Kathleen share the produce from their amazing garden as well, so I’ve ended up with quite a few of them! All the better, since crispy battered zucchini are a hit with my family.

I didn’t realize either, when I dug the holes for the seedlings, how large the zucchini plants would get. Lesson learned for next year: I need more room for the zucchini plants, and more space between them and the next variety of vegetable. But the lesson for this year, which I learned early: wear garden gloves! Those zucchini leaves are very spiky.

Higos del Taron, Mama ía blog

Cort and Kathleen's vegetable garden, Mama ía blog (more…)