Tuesday, August 16, 2011



Delicious recipe from Food 52:

I made this recipe using pre-cut coins leftover from a Vegetable Tian I made last week because I refuse to throw away food. I skipped the chili hoping the kids would eat it. They didn't, but I inhaled it. I loved the flavor and texture combination. I would eat this any day, especially right now while zucchini, summer squash and mint are in season.

I eyeballed all the measurements and it turned out great. I might go slow with the sugar depending on how much zucchini and squash you're using.

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