How to Use Up All That Zucchini

Happy "National Sneak Some Zucchini Onto Your Neighbor’s Porch" Day!  It’s officially peak zucchini season. For home gardeners, it’s both a blessing and a struggle — the bumper crop can quickly take over your yard, fridge, kitchen counter … your entire life. And when coworkers start avoiding eye contact as you arrive with a tote bag, take the hint: they, too, have hit maximum squash saturation. You can stick with the porch-sneaking tradition, or follow our lead. Here’s how we’re happily eating our way through the surplus. El Greco Zucchini Cheddar Muffins A perfect make-ahead breakfast for busy mornings or lazy weekends alike. Zucchini keeps them tender and moist, while our El Greco blend adds a bold, herby punch that plays perfectly with the cheddar. Get the recipe.   Kofte Spice Stuffed Zucchini Make it a snack, make it a side — just make it. This Turkish-inspired dish looks impressive but comes together easily, thanks to our Kofte Spice. The mix of peppermint and savory adds a refreshing twist for warm summer days.   Get the recipe. Summer Vegetable Pasta Bake For summer gatherings, this veggie-packed pasta bake is an easy way to feed a crowd — and make quick use of all that zucchini alongside the burgers and brats. Try it with our Fines Herbes or Tuscan Rosemary Salt. Get the recipe.

Learn more

How to Make a Vinaigrette

Making your own dressing at home is not only simple but also allows you to tailor the flavors to your liking. Today, we're diving into the delightful world of vinaigrettes, the unsung heroes of salads everywhere. First, let's explore the basic vinaigrette recipe. Basic Vinaigrette Recipe The classic vinaigrette is a simple blend of oil and vinegar, typically in a 3:1 ratio. Here's a simple recipe to get you started: Ingredients: 3 parts extra virgin olive oil 1 part vinegar (balsamic, red wine, or apple cider vinegar) 1 teaspoon Dijon mustard 1 clove garlic, minced Salt and pepper to taste Instructions: In a small bowl, whisk together the vinegar, Dijon mustard, minced garlic, salt, and pepper. Slowly drizzle in the olive oil while continuously whisking until all the oil is incorporated. Taste and adjust seasoning as needed. Get Spicy Once you’ve mastered the basic recipe, get creative with your flavors. Spice blends like Lemon Herb Pepper and El Greco work great in vinaigrettes, and you can use Nigella Caesar and Ranch Seasoning this way too. Just add a teaspoon of your favorite spice or blend to the basic recipe.  Here are some ideas for flavor enhancing add-ins: Ranch Seasoning and plain Greek yogurt. Lemon Herb Pepper and lemon zest. El Greco and minced olives. Final Tips Experiment with Oils and Vinegars: Don't be afraid to mix up your oils and vinegars. Try using walnut oil, sesame oil, or flavored vinegars for a unique twist. Sweeten It Up: A touch of honey, maple syrup, or agave can balance the acidity and add depth to your vinaigrette. Storage: Store your homemade vinaigrette in a sealed container in the refrigerator for up to a week. Shake well before each use. Making your own vinaigrette is a great way to enhance your salads and showcase your culinary creativity. Stick to the classic recipe or spice it up; your taste buds are in for a treat. Enjoy experimenting and happy dressing!

Learn more