Francis originally published this recipe in a post for Salon. As with his recipe for Ginger Scallion Sauce, his exuberant and unusual approach to recipe writing makes it sing. As does the accompanying video.
I love this method of cooking zucchini. It is the one I return to time and again.
In Israel stuffed vegetables like these are a culinary treasure.
I use medium-size raw shrimp and puree the tails in a food processor, then combine the puree with pieces of the shrimp to form thick burgers.
The best thing about this dish of courgette spaghetti with a fresh tomato sauce is that it is a lower calorie alternative to the traditional pasta dish.
A vegetarian soft taco filling.
This is a combination of my mother's eggplant Parmigiana and a French tian.
A simple and elegant raw zucchini salad.
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.
This recipe is full of fresh flavors and takes no time to make.