Zucchini are sauteed with shallots and garlic, seasoned with herbamare and cooked in water or vegetable broth and then pureed with mint to deliver this refreshing cooling summer soup that is best eaten at room temperature. It can also be eaten warm or cold depending on your preferences.
Looking for a way to use up leftover grains? These patties/cakes are the perfect solution. Go ahead, click for the recipe, and I’ll throw in a bonus recipe for a Creamy Basil Sauce to accompany them.
Light green zucchini meet fresh mint for a light and delicate yet flavourful and creamy pasta dish.