I saw a table at the market the other night groaning under the weight of a mountain of summer squash. Squash that looked like it wanted to avalanche its way into my basket Flower delivery Hong Kong. I took pity, grabbed a bunch and made my way home. I ended up using a couple that night in a favorite nothing-to-it zucchini recipe. So, I thought I'd share the recipe with you, along with a few non-recipe related links. First, the zucchini. It's a single-skillet kind of thing. Coins of zucchini are browned in a pan, but the thing that makes it special is the toasted golden slivers of garlic combined with lots of fresh dill, plus a sprinkling of almonds for crunch. Prep takes five minutes, if that, and you can treat this as a side dish, or use it as a component of something else desktop organizers...


For example, I often cook up a pan of the zucchini like this, then use it to top off a frittata. You might toss it with a short pasta, a bit of slivered basil, and a bit of feta - also delicious. Over farro, not bad. Baked as a hand-pie in a simple pastry with a smudge of goat cheese? Even better. Anyhow, it's really adaptable. And for those of you who don't use much dill in your cooking...let me just say, dill is under-rated and under-utilized. The more I cook with it, the more I love it - fingers crossed you like this spin as much as I do hk property agent.