stuff grows, we eat it: the circle of life

Remember those fledgling zucchini plants? They've grown!!

I found a sunny spot for them on the porch, watered regularly, and ta-da - zucchini blossoms already! I picked some of the male blossoms and fried them up stuffed with some ricotta cheese, and they were delicious.



In anticipation of lots of little baby zucchini in the next couple of weeks, we've been trying out some recipes. This recipe from Gourmet was a really tasty and pretty quick weeknight meal (I subbed turkey for lamb). I also made a lemon bulgur wheat salad to have with it - fresh and healthy.

Lemon Bulgur Salad

2 T butter
1 bunch scallions
1 cup water
1 cup bulgur wheat
1/4 cup toasted pine nuts (toast around 350 but watch carefully - they burn fast!)
1/2 lemon zested and juiced
(And add the leftover marinade from the zucchini recipe from Gourmet!)

Saute the scallions in the butter in a pot. Add the bulgur wheat and water, bring to a boil, turn down and cover and let cook until bulgur is soft and water absorbed (maybe 10 minutes). Stir in pinenuts, lemon zest and juice, and leftover marinade. Salt and pepper to taste.