Cooking
“This is an out-of-this world excellent dish! I’ve served it twice for company and all agree.”
Hi, I’m back from vacation!
After a couple of weeks of eating out for nearly every single meal, I’m particularly delighted to be here with you, writing about cooking at home. As much as I adored our scone- and fish-and-chips-rich itinerary of Welsh pubs and English bistros, I’m also relieved to be in my own kitchen and back in control of my meals (and fried food intake). Bring on the fresh vegetables!
Naturally, since it’s August, there’s an absolute abbondanza of zucchini, or as I’ve had to refer to them recently, courgettes (for reasons best known to themselves, the Brits prefer the French term to the Italian). Cutting them thick and roasting at high heat not only turns them golden, it also keeps them from turning mushy, the inherent vice of zucchini dishes in every language.
I like to add shrimp to the mix, as in my roasted zucchini with shrimp and za’atar yogurt, which makes it an easy, I’m-still-jetlagged dinner. The key is to add the shrimp at the very end, giving them just enough time to turn succulently pink without overcooking. The yogurt sauce brings it all together into a garlicky, herby, zucchini-y mélange.
Featured Recipe
Roasted Zucchini and Shrimp With Za’atar Yogurt
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Another dish that combines seasonal veggies and seafood is a classic Caribbean fish tea, worlds away from the cream teas we shared in London. You can make Ashley Lonsdale’s buoyant summery version with either whole fish or fillets, which are simmered with corn and green beans in a fragrant broth of Scotch bonnet chiles, fresh ginger and allspice. Or, for a meatier partner for those summer vegetables, how about a skillet chicken with silky peppers and green olives? Add some bread to make sure no savory pan juices are left behind.
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