Zucchini boats are filled with a crunchy mixture of cauliflower “couscous” flavored with baby spinach and fresh herbs then topped with pine nuts.
Zucchini has become somewhat of a staple at mealtime here, which always seems to be the case around this time of year when they’re at their most plentiful.
And when they’re as fresh and tender as they have been, there’s no reason to even cook them. The slender ones have an especially creamy interior that make them the perfect candidates for being eaten raw.
A scoop of cooling, fresh mint granita takes the sweet/tart flavors of watermelon and raspberries to new heights.
A fresh and frosty treat that’s simple yet sophisticated; granitas are the grown-up version of childhood snow cones. Each icy mouthful is pure bliss on a sweltering day.
At its simplest, it can serve as a refreshing palate cleanser between courses; it adds an elegant touch to any meal and never fails to impress. Dressed up a bit it also makes an excellent dessert or afternoon treat on a hot summer day.