This recipe, originally inspired by a recipe of one of my favorite blogs, Smitten Kitchen, is an amped-up version of the grain salad posted in the most recent CSA newsletter. The recipe requires a fair amount of chopping work up front, but your hard work will pay off in the end.
Continue reading “Barley Salad with Eggplant, Tomato, and Zucchini”
This is a vegetarian variation of stracciatella highlights the soft flavor and texture of zucchini and is enriched by the addition of eggs, butter, and a bit of cheese.
Courtesy of Emily Nickerson
Adapted from the Cucina di Magro cookbook by G. Franco Romagnoli
This is a vegetarian variation of stracciatella, an Italian soup traditionally made by stirring beaten eggs into a meat-based broth. This version highlights the soft flavor and texture of zucchini and is enriched by the addition of eggs, butter, and a bit of cheese. Bonus: From start to finish this soup took about 30 minutes to prepare, a perfect option on a night when you’re craving a hot meal and don’t have much time or energy to cook.
Continue reading “Zucchini Soup with Beaten Eggs”