It was a warm day, but we let it cool off before we ate it.
I'll have to grate some to freeze. I may try this.
Tuesday, July 16, 2019
the zucchini is coming
Yesterday the produce from the garden starting to roll in. We were going to have Reuben sandwiches, so I decided to also make some of the Neapolitan Zucchini soup we always enjoy to go with it.
It was a warm day, but we let it cool off before we ate it.
I'll have to grate some to freeze. I may try this.
It was a warm day, but we let it cool off before we ate it.
I'll have to grate some to freeze. I may try this.
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Long ago I read a recipe for Creamy Green Soup in Laurel's Kitchen. I still love to make it when I have various green vegetables: zucchini, parsley, basil, spinach, etc... And add cream :-)
ReplyDeleteGretchen, we don't have Laurel's Kitchen at the library anymore, but I'll get a copy from another library - that sounds appealing, and I want to see the recipe!
DeleteI really enjoy using and eating zucchini (courgette, as we call them) They have such a delicate flavour and a wonderful texture! What are Reuben sandwiches, please?
ReplyDeleteClare, a Reuben is a sandwich you'd find in a Jewish deli. Mine were on rolls, but rye bread is probably more the thing, but spread Russian dressing on each piece of bread, then a slice of Swiss cheese, some corned beef and sauerkraut. Really good! We're having them again tonight. (homemade Russian dressing: half cup of mayo and 2 tablespoons of chili sauce)
DeleteThank you, Lisa!
DeleteZucchini butter sounds intriguing. I'll be trying that. Reuben are my favorite sandwich.
ReplyDelete