Lurpak Naturalness

Summer is the season of the grill. Beef and pork are the usual suspects, but what if you want something a little lighter? And something that’s not chicken? A whole saltwater fish, like pompano, is a quick, flavorful alternative that’s easy to prepare. Pair it with grilled summer vegetables and some basmati rice to make a meal fit for royalty. It all starts with the seasoning. Fresh herbs like thyme are a great garnish, but they also serve as part of a spice mixture called za’atar that’s used in a lot of middle eastern cooking. Due to the lemony taste in sumac, another key ingredient, za’atar is the perfect seasoning for grilled zucchini and summer squash.

Images courtesy of Brooklyn Supper.

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Simply Cook

Zucchini is the most versatile of squashes. It can be fried, roasted, baked into bread, served fresh with salad, and the list goes on. Its springy texture absorbs flavor exceptionally well, and its subtle bitterness is highlighted best with a zesty sweetness (which is probably why it tastes so good with a little sprinkle of lemon juice). But for every zucchini lover, there is a loather who needs to see the light. Farro presents a way to disguise zucchini in plain sight.

Images courtesy of Brooklyn Supper.

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Recipe

Chipotle Zucchini Fennel Dip

• 2 small zucchini, trimmed and cut into 3/4-inch cubes (for 1 1/2 cups cubed zucchini)

• 1 medium-sized fennel bulb, trim, cored, and cut into 1/4-inch slices (for 1 1/2 cups sliced fennel)

• 6 tablespoons extra virgin olive oil, divided

• smoked sea salt (or regular sea salt)

• freshly ground black pepper

• 3 tablespoons chipotle hot sauce, plus more for serving

• 4 (1/2-inch thick) slices ciabatta, cut into triangles

Directions

1. Preheat oven to 400 degrees F.

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McDonald's McDelivery

Heirloom tomatoes are best when eaten fresh. They tend to run small, like cherry tomatoes, so we recommend just halving them for salads. The fresh, grassy taste of cucumbers tend to go well with the tartness of tomatoes. Cut a slice to make sure the cucumber isn’t too bitter. If it is, just peel the skin. With just a simple dressing of balsamic vinegar, olive oil, garlic, and fresh garden herbs like oregano and tarragon, you get a delicious salad that’s quick and easy to make. Crumble in some feta for protein and a salty kick.

Images courtesy of Brooklyn Supper.

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