Zucchini

Vegetables

From my travel journal October 7, 2011: Everything here is so loose. Tuscans are even more laid back than Southerners. We are quickly learning that there aren’t a lot of specifics here. Plans, roads, addresses are obscure concepts and mere suggestions. It’s kind of a maybe-so-maybe-not-no-big-deal-either-way society. Throw in a passion for food and living, and one could get used to living around here pretty quickly. The stress level is so low I can almost feel my hair growing back.

Ingredients

2 Tbl Extra virgin olive oil
1 cup Yellow onion, julienned
1 tsp Garlic, minced
4 cups Zucchini, cut into 2” batons (about 6 small zucchini)
1 Tbl Kosher salt
1 tsp House seasoning blend (see recipe)

Instructions

In a large skillet, heat the oil over medium. Add the onions and sweat until softened, about 4-6 minutes. Add the remaining ingredients and continue cooking until the zucchini just begins to soften but still has a little firmness. Serve immediately.

Recent Recipes

Orange and Bourbon Glazed Duck for Drew

My brother Drew and I were always wound up on Christmas Eve. He was four years older, but you’d never know it by how excited we both were. He’d be bouncing off the walls, too keyed up to sleep, while I’d follow his lead like I always did. When we finally did drift off, it wouldn’t be long before he’d shake me awake before dawn, eyes shining like he hadn’t slept a wink. Those early mornings felt like magic. Now, Christmas means he’s usually out duck hunting in the Delta, his favorite place on earth. He loves the hunt and the calm that comes with being out in the field before the sun rises. I thought of him when I put together this recipe. It’s a little bit of Drew—those wild December mornings in the Delta and the quiet way he’s always looked out for me.

Honey Bundt Cake

This bundt cake brings back memories of family gatherings on Bellewood Drive where sweets were as much a part of the celebration as the presents under the tree. The warm notes of cinnamon and honey make it a natural fit for holiday mornings or as the perfect finish to a Christmas feast. The pomegranate glaze adds a bright, tart finish that keeps things interesting. Make sure to grease every nook and cranny of your bundt pan thoroughly. Use butter and dust with flour for a clean release. Also, letting the cake cool for a solid twenty minutes before flipping is key to avoiding a sticky mess.

Smoked Salmon and Scrambled Eggs

Serves 6 Preheat oven to 375° F On a bias, slice half-inch thick slices of bread. Place the bread in…

RobertStJohn.com