Pesto would have to be one of the most versatile condiments.. serve it as a dip, a spread, a pasta sauce, a topping. There are so many lovely ways. And, when made fresh with good quality ingredients pesto is also powerfully nutritious (while being the yummiest addition to almost anything).
Lately I’ve been on an entertaining mission – that is, to convince my partner that sprouts are gooooood. It’s certainly been a challenge, with several accounts of lovingly cooked sprouts being pushed all the way to the very edge of the dinner plate, as far away as possible as other meal components. Andrew’s reason being – “they taste like sprouts”.. and so I would sigh, but also couldn’t help but grin. His worried and slightly scared face expressions have been somewhat amusing.
Zucchini is such a wonderful vegetable. It’s subtle flavour makes it incredibly versatile – you can do just about anything with it – add it to pasta sauce, curries, stir fries, lasagne, pasta bakes, risotto, soup, fritters, patties, slices, savoury baked things and sweet baked things – cakes, muffins.. even pancakes. You can slice, grate, and stuff zucchinis, make zoodles or thicker style zucchini noodles slithers using a vegetable peeler. Zucchini is nice served with so many things – red meat, poultry, fish, seafood, tofu and pretty much any cheese and any vegetable. Plus, you can eat it raw or cooked.