So, about those zucchini. We plucked the smaller ones from yesterday’s haul for lunch today. Decided to make an open-face omelet so we could admire the squash’s beauty. First, a quick sautée in olive oil with a sliced onion and clove of fresh garlic. We added a big dollop of harissa, a squeeze of lemon juice, and some salt and pepper, then spooned the filling over our 6-egg omelet.

Hey, speaking of eggs, tune in today (and every Wednesday) from 4:00 pm to 5:00 pm to “Canal House Kitchen Hour”, our new radio program on WDVR, New Jersey Radio. You can listen on your device if you’re out of range. We’ll keep an eye (an ear) out for you.

 

 

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