A couple of weeks ago, we made grilled zucchini ribbons with pesto and white beans. It was extremely good, but I kept thinking to myself that I wished the zucchini had been thinner, and then I thought to myself that, although this was Deb giving the pasta treatment to something decidedly not pasta, what if pasta was also involved? And in my head one evening trying to figure out what to make for dinner, this ribbon of thought tied itself around paper-thin slices of zucchini and smashed garlic cloves sautéed in olive oil, cooked way way down, crushed together and tossed with pasta.
Read Morechickpeas & labneh: variations on a theme
I’ve had this post skeleton scheduled for a few weeks, but I guess it’s coming at the right time, as many of us are staying at home as part of social distancing, self-quarantine and isolation. Many of us have also stocked up on pantry staples, but if you can’t go out very often to replenish, you might find yourself eating the same things over and over. Even if you can go out, you might find this; the recipes in this post come from a week in early January when I was working from home, made a ton of chickpeas and then had to figure out how to use them all (plus homemade bread plus the labneh that had been languishing in my fridge). I did what I do best: consulted the internet and my cookbook collection to figure it all out.
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