Posts tagged zucchini
A Surprising Twist on Chili for the Warmer Months

Once spring shows up even a little bit I try to lean into it as much as possible - picnics outside (even if it’s a touch too cold), as many snap peas and asparagus as I can find, and light jackets that might require an extra few layers underneath.

But some dishes can help bridge that seasonal gap, and who better to help than Jenni Kayne. You may be more familiar with Jenni as a designer but her new book, Pacific Natural, also lets you into her chic California world. The book is divided by seasons and includes recipes but also a wider look at entertaining. Jenni makes everything look gorgeous while still being effortless, and in the book she shares how as a mom and business owner she gets it all done without a lot of fuss.

So Jenni suggested a chili that is perfect for spring or summer - packed with veggies and beans, it is actually vegan but also includes optional toppings that could satisfy anyone who needs a bit of dairy in their life.

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Tonight's Dinner is Orzo with Chicken and Olive Sprinkle

Some ingredients are just back-pocket game changers that you should always have around. Dehydrated olives may not sound like a necessity, but they can add a punch of flavor to almost anything. Don't be concerned with people who claim they don't like olives, it's not the same flavor. In the way that miso paste or soy sauce can add a depth of umami to a dish, so too can a bit of dehydrated olives just sprinkled on top. On pasta, on meat, even on a salad this little dust can do wonders.

And it's not a difficult task - it's really just about sticking them in an oven and remembering to take them out. You can make a giant batch and then seal them in a jar, always at the ready for an infusion of oomph. 

This recipe takes something lovable but basic - chicken and pasta - and makes it feel like a sophisticated dish. It takes the ordinary and makes it addictive. But with the combination of the olives and the flavor of the chicken skin, you're basically unstoppable. 

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The Shoulder Season Stunner is Zucchini Parm

It is sunny here in New York today but this will-it-or-won't-it spring still has me hankering for something comforting. So what do you do think this shoulder weather?

Enter the zucchini parm. It's the lightened up version, a lot of vegetables, a lot of freshness with basil and lemon an still a bit of cheese to bring it together. It can be prepped ahead, which for me is usually half the battle.

So if you need an easy, warming meal, I can't think of anything better

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Tomato and Roasted Zucchini Salad

It's hard to draw the line between a salad and a vegetable side dish sometimes, but I think that middle ground is actually a pretty great spot. There's no reason why raw vegetables can't marry with cooked. And this time of year I am partial to also combining the best of summer: raw tomatoes with anything charred from a grill or broiler. So this 'salad' accomplishes it all.

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