Skip to main content

Zucchini Salad With Ajo Blanco Dressing & Spiced Nuts

1.3

(1)

Image may contain Plant Food Produce Meal Vegetable Bowl and Dish
Photo by Jacqui Melville

Over the last few years I have started to love zucchini, but I have to admit that by the end of the season, it's like, "Not another bloody zucchini!" That said, this is one of the joys of eating seasonally—anticipation and excitement at the start of the season, despair and overload at the end.

Read More
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
This side dish is flavorful enough to also serve as a main course.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.