Over the last few years I have started to love zucchini, but I have to admit that by the end of the season, it’s like, “Not another bloody zucchini!” That said, this is one of the joys of eating seasonally -- anticipation and excitement at the start of the season, despair and overload at the end.
If tomorrow was my last day on earth, I’d request a fresh piece of focaccia dunked in a vat of Scoty’s marinara for my last meal.
This salad is best served when the chickpeas are slightly warm or at room temperature.
There is nothing weak-kneed about this vegetable broth. It's big flavors hold their own in any dish where poultry or meat stocks are usually used.