Mark Bittmann's "Minimalist" column in the New York Times is one of my favorite "what's for dinner" resources. Last week, he offered a seasonal soup made with zucchini and pears. It can be served cold or warm, and is terrific with open-faced melted cheese sandwiches. Here is my version, topped with a little chopped mint. I might also indulge in a bit of creme fraiche or sour cream next time, to enrich the soup and balance out the sweetness.
Skillet Cornbread
6 days ago
2 comments:
You can still find good zucchini?
At my new Whole Foods!
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