Now that I’m a gardener, every summer I find myself scouring the internet for novel things to do with zucchini and summer squash. This recipe from the New York Times looked interesting. I love olives and capers, and since I’m avoiding beans at the moment, I liked that it included eggs as a protein source.
The recipe was simple enough to make. It does use quite a few dishes and pots, but isn’t super time consuming. I left out the red pepper flakes since I’m avoiding spice. And I used white wine vinegar instead of red wine vinegar since that’s what I had. And finally, I used maple syrup instead of sugar so that Ian would eat it (turns out he’s off maple syrup now too so that was a bust). Since the recipe give no guidance on salt, that required quite a bit of trial and error to get right. And the step where you pre-soak the capers seemed pointless to me since I ended up adding a lot of salt after.
In general I object to recipes that don’t offer at least a salt range. But otherwise, I really enjoyed this recipe. It was definitely better after it had marinated at least a day. I recommend turning it occasionally to ensure it marinates throughout. Without the red pepper flakes, it was just the tiniest bit on the bland side (maybe I’d try paprika next time?). But overall, this was a hit. I happily ate it all week without complaint. And Ian’s mom Sally ate Ian’s portion and said she liked it a lot. I’ll make this one again for sure, maybe with just a bit of tweaking on the flavors.
Nimble Veggies 