madeweekly:

I’m a sucker for a good rhyme. 

This is a delectable new use for zucchini for me. I used 1 medium zucchini with one big clove of garlic and about 1-2 T. tahini. You won’t even need the juice of 1/2 a lemon. This would obviously work as a dip or a spread, but it was particularly nice on some toasted baguette as a late afternoon snack. Jazz it up with some toasted pine nuts if you want to get real fancy.

oh this sounds delightful, and like the kind of dish you could take to a summer party.

madeweekly:

I had a specific request for stuffed zucchini, so here it is! Bulgur takes about 15 minutes to cook (you cook it like rice), and makes a great filler for stuffed veggies. The amount of filling you need will vary depending on the size of your zucchini, but for this guy I used about 1/2 c. bulgur, 1/2 an onion, 2 garlic cloves, several olives, and a few tablespoons of feta. It’s very forgiving, and since there’s no raw egg in the mix, you can just taste it until it’s right! 

Hey this is a good idea for one of this zucchini we have in the fridge.

(via Ginger pistachio shortbread cookies)

(via Moorish Paella)

(via Horseradish Dill Potato Salad)

(via Nutted Brown Rice Pilaf)

(via Quinoa Salad with Chicken, Avocado and Oranges)

(via Ginger Beef And Vegetable Stir-fry)

(via Carrot, Spinach and Quinoa Salad)

(via Quinoa Salad with Apricots and Pistachios)

(via Warm zucchini salad)

(via Raw Corn and Zucchini Salad with Lime Vinaigrette)

(via Vegan Chickpea Apple Pecan Salad)

(via Orange Thyme Glazed Carrots)

madeweekly:

If you’ve never tried cooked radishes, this is the way to start. Roasting mellows out their pepperiness, and leaves just enough crunch. The perfect spring side dish.