I anticipate using this dried zucchini in soups or stews. We’ll see what more I can think of in the dead of winter… Drying zucchini makes it sweeter, almost tropical in flavor.
This is from a yummy new cookbook: Onions Etcetera When scapes are abundant, preserve them like green beans – in a brine flavored with plenty of fresh dill and hot pepper flakes. Nibble on them with cheese & crackers, or chop them for salads or soups. They are also fantastic as garnish for Bloody Marys.
The original recipe is for asparagus, but the authors recommended it for garlic scapes, as well.
Good way to cook them for preserving them in the freezer.
“Heavenly sauce for grilled seafood, poultry, or vegetables” Amounts depend on your use, but feel free to make too much – it’s a good condiment to have on hand for leftovers.
These herbs packed in oil can be used in salad dressings, to season vegetables and grains, and to spread (in very small quantities) on bread.
Pistou is the Provencal version of the more familiar Italian pesto, which usually includes pine nuts.
Adds an extra layer of basil yumminess to a caprese salad, or sandwiches. Even good just on bread.
Great on grilled veggie or chicken sandwiches.