August 8th is National Zucchini Day. Last year, we featured the Spiralizer, a gadget that started the zucchini noodle craze by making it easy to make long pasta-like strands from firm vegetables, along with a recipe for Zucchini Pasta With Crab.

The concept took off in the media and in kitchens across the country. Who wouldn’t like a better-for-you pasta experience? At 20 calories per cup of zucchini and 40 calories for a half cup of tomato sauce, one could have a big plate of “pasta” of better-for-you complex carbs for 100 calories—including the grated Parmesan.

Some people, though, still longed for the toothsome texture and flavor of Italian pasta. So today’s tip is:

Mix the two noodles together: half standard pasta noodles (wheat) and half zucchini noodles.

The concept is very versatile: the combination of starch and vegetable lends itself to many more sauces than standard pasta sauces.
 
SAUCES

You can use any pasta sauce, or turn to global cuisines for another approach.

Asian sauces work particularly well here, but there are plenty of other options including:

 
PASTA TOPPINGS

 
RECIPE: MIXED NOODLE PAD THAI

Match the zucchini size to the pasta size you buy, e.g., linguine (thin) or pappardelle (wide).

Also check out our recipe for mixed zucchini and pasta noodles with crab.
 
Ingredients For 4 Servings

 
 
Preparation

[1] Zucchini and fettuccine noodles with shaved Parmesan cheese (photo courtesy Elegant Affairs Caterers. [2] Zucchini and linguine noodles in olive oil-garlic sauce (photo courtesy Good Eggs). [3] Zucchini noodles with Bolognese sauce (here’s the recipe from SheKnows.com). [4] Chicken Pad Thai with zucchini noodles (here’s the recipe from ImBored-LetsGo.com).

2. ADD the zucchini noodles to the water and bring to a boil. Lower to a simmer and test after 5 minutes. Do not overcook. When ready, drain, reserving a bit of the pasta water and add to the wheat noodles. Stir to combine.

3. HEAT the oil in a large skillet over medium heat. Add the garlic and cook for 2 minutes, until tender.

3. WHISK the eggs lightly with a fork or mini-whisk; add them to the skillet and lightly scramble. Cook the eggs until they just solidify but are still moist. Remove the skillet from the heat and set aside on a trivet or other counter protector.

4. MAKE the sauce: In a small bowl combine the soy sauce, lime juice, sugar, fish sauce and red pepper flakes. Add the sauce into the scrambled eggs in the skillet. Pour/scrape into the noodle bowl and toss to coat. At this point, if you want to serve the dish hot or warm, microwave briefly before adding the garnishes.

5. ADD the green onions, cilantro, and peanuts over the noodles. Toss lightly to combine and serve.

ZUCCHINI HISTORY

Zucchini, Cucurbita pepo, is a member of the cucumber and melon family, Cucurbitaceae. It originated in Central and South America, where it has been consumed for thousands of years. It grew in different shapes, including round balls that can still be grown from heirloom seeds. But the variety most of us are familiar with was developed at the end of the 19th century near Milan, Italy.

The word squash comes from Narraganset language of the Native Americans of Rhode Island, who used askutasquash, “a green thing eaten raw. The Pilgrims had difficulty pronouncing the whole word, and shortened it to squash. Either way, it was an extremely valuable source of food for both peoples, and one that we also heavily rely on as a source of nutrition for a large part of the season.

The word zucchini comes from the Italian zucchino, meaning a small squash (zucca is the word for pumpkin). In the wonderful world of food fusion, the word squash comes from the Indian skutasquash meaning “green thing eaten green.” Christopher Columbus originally brought seeds to the Mediterranean region and Africa.

While a botanical fruit*, zucchini is treated as a vegetable. With the exception of zucchini bread and zucchini muffins, both made with sugar, it is typically cooked as a savory dish or accompaniment. has its ancestry in the Americas. However, the varieties of squash typically called “zucchini” were developed in Italy, many generations after their introduction from the Americas.
 
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* Zucchini is a fruit, as are all squash, cucumbers and other members of the Cucurbitaceae family. It is the swollen ovary of the zucchini flower; zucchini blossoms are also eaten, stuffed and sautéed.
  

Ice Cream Shortcake is an easy dessert, simply combining berry ice cream, fresh berries on refrigerator biscuits. It’s easier to put together than an ice cream cake, and even easier than conventional shortcake since you don’t have to whip the cream.

We adapted this recipe from the Chefs Collaborative Cookbook.

 
Because today is National Raspberries & Cream Day, we’re making our shortcake with raspberries.
 
RECIPE: EASY BERRY SHORTCAKE RECIPE

Ingredients

 
Preparation

1. BAKE the biscuits and let cool.

2. SPLIT the biscuits and spread the bottom half with the optional jam. If using the top biscuit half, spread with jam as desired.

3. TOP with a scoop of ice cream and sprinkle with berries. Place the top biscuit half on the plate (jam side up if using, otherwise top side up) and serve.

CHEFS COLLABORATIVE COOKBOOK

 
In 1993, these visionary chefs founded Chefs Collaborative and vowed to use their influence to educate us, the public, about a better way to nourish ourselves that is also better for the planet.

Their stated goal: Support small farms, healthy food and sustainable agriculture for everyone. They’ve been a significant force in the food revolution that’s improved the way Americans eat.

Chefs Collaborative members contributed more than 115 recipes to creating a cookbook: recipes that can be made by the home cook.

Each section (fruits, meats, vegetables, etc.) also provides information about the principles of sustainability around the ingredient, with information provided farmers, artisan producers, breeders, environmentalists, and activists.

Get your copy of The Chefs Collaborative Cookbook: Local, Sustainable, Delicious Recipes from America’s Great Chefs.

It’s also a great gift for anyone interested in these issues.

[2] No time to hand-whip cream? Try Reddi-Wip in Original or Chocolate (photo © Reddi Wip).

[3] Red raspberries are in season in summer, but available all year from greenhouses (photo © Good Eggs).

[4] Seedless raspberry jam adds to the flavor (photo © Smucker’s).

[5] Slivered almonds (photo © Pear’s Snacks).

[6] Almond extract (photo © McCormick).

[7] Beautiful croissants from a French bakery (photo © La Rose Noire).

August 7th is National Raspberries and Cream Day, and you can start the day with raspberries and cream.

While a bowl of fresh raspberries and cream is always a delight, we typically make these Raspberries and Cream Croissants (recipe below) for breakfast.

 
The first time we made this recipe, we used hand-whipped cream; the texture is just perfect for spreading.

This morning, hungry for breakfast, we defaulted to a hack: Reddi-Wip.

In fact, we had a can of Original Reddi-Wip and a can of Chocolate Reddi-Wip. We had two croissants; both were delish. And we admit to adding some chocolate chips with both.

The winner, however, was rich, sumptuous mascarpone with raspberries—kind of like raspberry cheesecake.

Look ahead: regular National Croissant Day is January 30th.
 
 
> The History Of Croissants

> The History Of Raspberries Is Below
 
 
RECIPE: RASPBERRIES & CREAM CROISSANTS (OR BAGELS)

If you prefer, substitute bagels and switch the whipped cream for whipped cream cheese.

Ingredients

 
Preparation

1. MIX the whipped cream and almond extract in a large mixing bowl. Gently fold in the raspberry jam until slightly marbled.

2. SLICE the croissants horizontally and generously spread with the cream. Top with the fresh raspberries and a scattering of slivered almonds and optional chips.

TIP: If the raspberries are too plump such that you can’t easily eat the croissant, first cut them in half.

We adapted this recipe from TruWhip, a dairy-free whipped topping.
 
 
NO FRESH RASPBERRIES? NO WHIPPED CREAM?

Try these variations:

 
 
NO RASPBERRY JAM?

Fold the puréed raspberries into the whipped cream, skip the jam, or use another fruit jam.
 
 
THE HISTORY OF RASPBERRIES

It is believed that red raspberries originated in Turkey and spread throughout Mediterranean Europe.

Records of raspberry domestication are found in the 4th-century writings of Palladius, a Roman agriculturist, and seeds have been discovered at Roman forts in Britain (Romans planted Mediterranean fruits throughout their Empire).

In Medieval Europe, wild berries were considered both medicinal and utilitarian. Their juices were used in paintings and illuminated manuscripts.

At first, raspberries were a food of the rich. King Edward I (1272 – 1307) called for the broader cultivation of berries. By the 17th century, British gardens “were rich with berries and berry bushes” [source]. By the 18th century, berry cultivation practices had spread throughout Europe.

Over time, superior strains were bred into the plants that we know today.

Explorers and settlers in North America found Native Americans eating a wild black raspberry: firmer, but not as sweet as the red raspberry of Europe, and with more seeds. They planted the red raspberry seeds they brought from Europe.

 
Today, 90% of U.S. raspberries are grown in California, Oregon, and Washington. Washington accounts for over 70% of the U.S. production of frozen red raspberries.

Raspberry’s name may derive from the Middle English raspise, a sweet rose-colored wine, or from raspoie, meaning “thicket,” of Germanic origin. Or, it may come from the old English rasp (a coarse file), referring to the berry’s rough surface [source].
 
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*You can use plain or sweetened yogurt, cottage cheese, or whipped cream cheese, for example.
 

For breakfast, lunch, or dinner, make a frittata (free-TA-ta).

A frittata is an Italian-style omelet, set in the frying pan in the oven*—no folding required. We’ve been making them for years, because our omelets never looked neat enough and we had no patience to work on our technique.

 
WHAT TO PUT IN A FRITTATA

Sometimes we add so many vegetables that we end up with “veggies bound with some egg.” You can add anything else you have, from beans to leftover grains and potatoes.

There are countless frittata recipes online, with oven, stovetop or stovetop/broiler cooking techniques. We prefer the oven—it’s the easiest for us—but try them all to see which works best for you.

Consider:

 
National Farmers Market Week begins tomorrow, so head for yours and make a selection.

 
 
RECIPE: KITCHEN SINK FRITTATA

This “kitchen sink” frittata shows that you can take whatever you have in the fridge or pantry and toss it together for delicious results. We once had a “Surprise BYO” brunch with friends; everyone brought a favorite ingredient (we had extra ingredients in the fridge in case everyone brought the same thing).

If you don’t have or like any of the ingredients, substitute what you do have.

Ingredients For 2 Servings

 
Plus

[1] Use boiled potatoes and sausage for this family favorite. Here’s the recipe from Applegate.

[2] You can top a frittata with fresh veggies, including avocado (photo © Avocados From Mexico).

[3] You can put anything into a frittata. This “kitchen sink” recipe is below (photo © Good Eggs).

*You can also use the stove top and broiler, but in the oven no flipping is required.

†Try any blend: avocado, asparagus, bell pepper, broccoli, carrot, chard, eggplant, kale, mushrooms, onion/leek/green onion, potatoes (boiled/roasted), spinach, zucchini and so on.
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Preparation

1. PREHEAT the oven to 375°F. Beat together the eggs and a pinch of salt in a mixing bowl. Add the feta and whisk together.

2. HEAT the olive oil in a 6” cast iron pan. When hot, add the garlic and onions and cook until they start to color, about 3 minutes. Add the corn, tomatoes, and basil. Lower the heat to medium and cook together for about 5 minutes until the onions are how you like them. Then scrape the contents into a bowl and let cool.

3. REGREASE the bottom and sides of the pan. Mix the egg mixture with the corn and tomatoes, and season with salt and pepper to taste. Pour the mixture into the pan and bake until the center of the frittata is just set and no longer jiggling, about 15 to 20 minutes.
 
 

[1] One of the top rum the top rum drinks, the Daiquiri, invented by an American engineer in Cuba (photo © TemperedSpirits.com).

[2] The Dark & Stormy, made with dark rum (photo © Hyatt Regency| LA).

[3] Our favorite rum cocktail is the Banana Daiquiri. Here’s a recipe from CookingWithCurls.com*.

[4] The Sidecar. Does anyone today know what a sidecar is? It’s a one-wheeled attachment to a motorcycle that enables a second person to ride. The story is that the drink was named after the sidecar in which a customer customarily was driven to and from the little bistro where the drink was born (source) (photo © Adam Jaime | Unsplash).

August 16th is National Rum Day. This year it’s on a Tuesday, but that’s not stopping us from enjoying some of the top rum cocktails.

We’re having a rum cocktail party the weekend before and the weekend after, to try and compare as many rum drinks as we can.

If you like this idea, here are the top rum cocktails (although there are scores and scores of them).

Since rum is distilled from sugar cane (actually, the molasses left over from refining the cane juice into sugar crystals), it’s not surprising that these are sweet drinks.

All have added sugar and many have variations (e.g. Banana Daiquiri, Pomegranate Mojito).

All have their traditional garnishes, from lime wedges and mint sprigs to a pineapple wedge and gardenia†.

For your consideration, here are recipes for the top rum cocktails (don’t get mad if some links make you sign into the website, to verify that you are 21 or older).

> The history of rum.
 
 
THE MOST POPULAR RUM COCKTAILS

 
…not to mention the Bahama Mama, Beach Bum, Brass Monkey, Bushwacker, Flaming Volcano.
 
You could have a cocktail party that just includes rum drinks with evocative names!

FINAL TIP: Drink responsibly, unless you’re hosting a sleepover party. And even then.
 
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*BANANA DAIQUIRI RECIPE: Here’s our own recipe per drink, from a bartender we met in the Caribbean way back during Spring Break: Toss in the blender 1 very ripe banana, 3 tablespoons ounces white rum, 2 tablespoons banana liqueur (it delivers a richer banana flavor), 3 tablespoons fresh lime juice.

Some people toss cracked ice into the blender to make it a frozen drink. Either way, it’s delicious.

†THE SCORPION: As far as anyone can tell, the Scorpion was first served 1930s at a Honolulu bar called The Hut. “Trader Vic” Bergeron (“Trader Vic”) picked up the recipe a decade or so later at his bar in Oakland, California.

He tweaked it a bunch and multiplied it by about four, and thus birthed the Scorpion Bowl, a large-format cocktail now served in Tiki bars and seedy Chinese joints around the world. The Scorpion, when served in a bowl large enough to float the flower.