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One thing I’ve learned from all my trips to the farmers’ markets is to ask the farmers what is the best way to cook their produce. They always have excellent ideas.

Today I cooked up some of my farmers’ market veggies – zucchini and fresh peas – for our dinner. I roasted the zucchini and barely boiled the peas. Both vegetables turned out really well. 

For the zucchini, I slice them into 1/4 inch rounds. I put them on a cookie sheet and coated them with olive oil and sprinkled them with salt. Then, I cooked them for 40 minutes in a 400 degree oven, turning them once.

For the peas, I boiled a large pot of water while I shelled them. I blanched them for 30 seconds, drained them in a colendar, and rinsed them under cold water. I served them with butter and salt.

The pumpkin ate both veggies, but she preferred the peas, especially after I let her dip them into plain yogurt. This is a trick my sister taught me. Kids love to dip foods, and plain yogurt is the perfect food to them to use.

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