Right, I don't want to get into any copyright trouble, so I'm only going to post the link to the NY Times website for this particular dish instead of the whole recipe. I had to halve the recipe because I only had one very large zucchini. And my pears weren't particularly ripe, either, but I was attracted to the recipe because I had everything on hand (plus fresh thyme and mint from my herb garden!) It tasted good and really was very simple to make. I love Mark Bittman!
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