Or is that "MaCaZu Sauce" because it's made with macadamia nuts, cashews and zucchini? :) This post has been a long time coming. I don't typically spend much thought on sauce recipes... usually it's curries, soups, appetizers and sweet treats that catch my attention with a new spin and won't let my brain go until I've posted the recipe. but when I saw Alex's recipe for Macazu Sauce I wante[...]
Two quiche posts in one week! Eggs are cheap and delicious, so why not? This recipe makes use of the amazing tomatoes that have flooded the markets here in San Francisco. In fact, it uses two kinds: sun-dried out of a jar (so good) and fresh-sliced to decorate the top. Oven-blistered tomato slices give it a rustic, crispy look... especially when paired with crispy pancetta. Speaking of th[...]
These zucchini fritters are one of those culinary adventures born of desperation, when you wake up on Saturday morning and realize there’s nothing more in the fridge than zucchini and eggs. Snag some coconut flour from the pantry and you’re in (delicious) business. Browned and crispy on the outside but tender and green-flecked on the inside, these zucchini fritters are a seasonally-appro[...]