It's that time of the summer when the zucchini is harvested by the bushel or for some of us gardeners, by the wheelbarrow. One of my most favorite ways to cook zucchini is sliced, sprinkled with Herbamare seasoning, grilled and once removed from the grill drizzled with just a bit of extra virgin olive oil. I use the leftover zucchini, (if there are any) placed between 2 layers of polenta and topped off with a sage butter. I will post the polenta recipe soon. But for now consider stocking your pantry with Herbamare. It's a combination of natural sea salt infused with organic fresh herbs and vegetables. In my area I find it at a natural food store, but it might be on the shelf of your local grocery store. Maybe a little pricey at about $10 for 8.8 oz, but worth it. It is a great addition to any of your favorite soup recipes too. I have posted a photo of it, for easy recognition.
Grilled Vidalia onions with EVOO and Herbamare is all the good of onions rings with very little fat. It is just fantastic!
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