We picked two new cookbooks to focus on in the 101 Cookbooks Library, and this recipe is inspired by a recipe from one of them. A refreshing chopped cucumber salad loaded with peanuts, spices, coconut, and chiles.
I've been making these coin-shaped zucchini pickles all summer. They're quick to make, great to have on hand, and I don't bother canning them. Delicious on crusty, goat-cheese slathered grilled bread (or just about anything cheesy or crunchy) and simple salads.
I spent Saturday brewing beer with my brother-in-law. For dinner, later on, I brought a simple lasagna, using this golden tomato sauce as the base - garlic, red pepper flakes, and olive oil. That's it. It's good on pasta, pizza, and only takes a few minutes to pull together.