This time of year may have you wondering what to do with all that zucchini on the counter, some as big as rolling pins. You may have grown it in your garden, or your neighbors may have gifted you with their excess. Have you exhausted all your options? Consider this versatile soup. It can be served chilled, at room temperature or lightly heated.
All winter long I made stuffed cabbage with sauerkraut tomato sauce. For other people. The aroma drove me to distraction but somehow I never got around to making it for myself and loved ones. The vibrant hues of spring here in Richmond – periwinkle blue sky, butter yellow of daffodils, lime green of tender leaves on twiggy shrubs – inspired me to remaster the dish with rainbow Swiss chard, handily found at my local market Little House Green Grocery, which also had organic ground beef from Polyface Farms. The arrival of the chard marks a new collaboration with the owners and Amy’s Organic Garden in New Kent County, making it super convenient to travel the few blocks for dinner fixings on the fly.