I've been making these coin-shaped zucchini pickles all summer. They're quick to make, great to have on hand, and I don't bother canning them. Delicious on crusty, goat-cheese slathered grilled bread (or just about anything cheesy or crunchy) and simple salads.
I threw an epic bash on Sunday in honor of my boyfriend. He is modest about his birthday, but I can't seem to control myself when given an excuse to party. This year's theme was a Southern-style crawfish boil, and boy it didn't disappoint.
At the tail-end of winter, I'm often tempted to buy out-of-season produce flown in from far-flung regions. This week I'm taking a big breath, putting the asparagus down, and giving rutabagas and potatoes a last hurrah. They're the perfect additions to this Thai-inspired chicken soup, adding a hearty note that feels just right for the equinox.