When it comes to food newsletters, I subscribe to them all. One that I look forward to getting is Tasting Table's Chefs' Recipes. The ingredients are seasonal, and the dishes timely and clever. I usually hit print before I've finished reading the email! Earlier this week, the featured recipe was a kale Caesar salad from Chad Robertson's Tartine Bread cookbook. Since I love Caesar salads, I had to make this hearty variation immediately. The tangy lemon-garlic dressing stands up to the bitter greens. Use the vinaigrette right after blending (it separates easily) and be sure to coat each leaf with the delicious mixture. Serve with roast chicken, a bowl of soup, or just enjoy a huge plate of it alone — that's what I did! I promise this dish won't disappoint, so get the recipe now.
I've never met a crostini I didn't like. Place anything on a small piece of thinly sliced, toasted baguette and I will gobble it up. When this recipe for zucchini crostini arrived in my inbox thanks to a wonderfully informative food newsletter called Tasting Table, I was super excited — more so than I would be if it was any old crostini recipe.
You see, it's really fun to say the words "zucchini crostini." Try it. Say them out loud. I bet you can't help but smile, right? Since funny little things — like rhyming words that describe one of my favorite hors d'oeuvres — make me extremely happy, I knew I would not be disappointed by this recipe. I printed it on the spot and let me tell you: it's amazing!
It's simple to throw together at the last minute (it was a starter at one of my infamous impromptu dinner parties) and downright delicious. It's vegetarian-friendly and although the ingredients are basic, the flavor is rich and complex. I highly recommend you make it, so here's the recipe.