You can do a lot of amazing things with zucchini. You can bread it and bake it for the faux-fry treatment. And then dip in ranch. Because the answer is always ranch (when it’s not margarita).
You can caramelize it in some bacon grease [swoon] and toss it into a peppery, velvety smooth carbonara for what is quite possibly the best pasta dish you’ll make all summer.
But my all-time favorite for the last few years? Grilling it with red onions and topping with a simple, insanely versatile, you-have-all-these-ingredients-already vinaigrette.
I make the grilled zucchini twice a week and eat it most nights as our veggie side. And most days, I pile the leftovers onto a chunk of baguette with a smear of mayo and a dizzle of vinaigrette, pop it under the broiler with some cheese, and call it lunch.
It’s my favorite summer lunch. My favorite summer sandwich.
And it’s pretty close to the best thing that could ever happen to zucchini.
Grilled Zucchini & Red Onion Sandwich
Summery sandwich made with grilled zucchini and red onions, topped with a lemon basil vinaigrette.
Who else went overboard and bought nearly 6lbs of asparagus because it was $.88/lb?
Welcome to the hoarder club!
Who else has eaten roasted asparagus for breakfast, lunch, and dinner pretty much every day?
Welcome to the we-clearly-don’t-understand-hoarding club!
Cheap asparagus means two things: 1) Spring is just around the corner (and seriously, could it be any slower this year?!) and 2) I probably just justified buying a not-on-the-shopping-list bottle of wine with my new-found savings. Or, you know, three.
Melty provolone cheese + plus gooey, tangy goat cheese + garlicky, roasted asparagus (+ bacon for Jason’s sandwich because if it’s green and not guacamole it better have bacon and heck, even if it is guacamole, bacon doesn’t hurt) = a pretty darn amazing grilled cheese sandwich.
So go ahead. Celebrate spring’s just-around-the-corner-return with a grilled asparagus & goat cheese sandwich.
Goat Cheese & Asparagus Grilled Cheese
Grilled cheese goes spring with tangy goat cheese and roasted asparagus.
‘Tis the season to pour melted butter on *&^#! –Me.
Festive and classy. That Jason is one lucky guy.
I did mean it when I said that the internet will always have room for one more baked slider recipe. And I did mean it when I said that this was the season to pour melted butter on [mommy word].
Of course, I mostly said that because I have two more slider recipes hanging out in my drafts folder. And I mostly said [mommy word] because that’s just who I am when my 3 year old isn’t around to hear it and then put me in time-out.
You have never seen a power trip like a 3 year old with that kind of power.
But back to those sliders.
These buttery bites of magical cookery are the best thing to happen to holiday flavors since… Maybe I’m stretching, here. But, they do come slathered with a spoonful of Bacon & Cranberry Chutney and topped with browned butter with cripsy, salty bites of prosciutto and crunchy slivers of sage leaves.
And then they’re baked until the cheese gets all melty and starts oozing out the sides. Is it an appetizer? Dinner? Breakfast? Something to grab on one of those “just because” trips through the kitchen?
Baked Turkey & Cranberry Sliders
Repurpose holiday leftovers into a baked turkey slider topped with browned sage butter.