As our newest issue hits newsstands or arrives in your mailbox, you’ll notice that we’ve got a bit of a crush on summer’s girl nextdoor of produce, zucchini. Over the past few months, we’ve had a squash awakening in our test kitchen as we’ve received recipes from our story’s contributing editor and experimented with boxes of them on our own to find new, exciting ways to rediscover it. Anyone who visits the farmers’ market knows that zucchini isn’t as plain jane as it’s often presented in produce sections of supermarkets everywhere; with in-season zucchini come delicate, whimsical blossoms. The everyday vegetable has two sides: one is humble and reliable, the other glamorous and showy.
Evil Chef Mom (quite the name for a food blog) utilizes the two sides of zucchini by cooking with both the squash and the blossom to make a delectible, simple sandwich. She tops homemade focaccia bread with the blossoms and uses it for a sandwich that’s filled with lemony zucchini ribbons and roasted chicken. I just ate lunch, but after reading this post, I’m ravenous again.