Comments on: Over and over and over https://orangette.net/2013/09/over-and-over-and-over/ Wed, 16 Dec 2015 00:03:09 +0000 hourly 1 https://wordpress.org/?v=6.2.2 By: lucy https://orangette.net/2013/09/over-and-over-and-over/#comment-36734 Wed, 11 Dec 2013 19:51:13 +0000 https://elitemporaryblog.wordpress.com/2013/09/21/over-and-over-and-over#comment-36734 I love zucchini and this recipe sounds wonderful. I am missing summer and endless supplies of zucchini.

]]> By: lucy https://orangette.net/2013/09/over-and-over-and-over/#comment-36797 Wed, 11 Dec 2013 19:51:13 +0000 https://elitemporaryblog.wordpress.com/2013/09/21/over-and-over-and-over#comment-36797 I love zucchini and this recipe sounds wonderful. I am missing summer and endless supplies of zucchini.

]]> By: Liza https://orangette.net/2013/09/over-and-over-and-over/#comment-36796 Mon, 25 Nov 2013 16:33:01 +0000 https://elitemporaryblog.wordpress.com/2013/09/21/over-and-over-and-over#comment-36796 you asked about our greatest hits and I must say that your (brandon's) recipe for chana masala has been in constant rotation for years now. I am currently traveling the country in my car (with a small box of spices and kitchen items) and staying with friends or friends of friends or sometimes new friends and when in doubt I know I can feed/impress any crowd with your trusty standard. this in addition to an exceptional Kale salad and an ever changing chickpea tuna salad I can make with whatever is fresh and on hand and practically with my eyes closed.

I must also thank you for so many years of delicious and inspiring writing, beautiful photographs and sharing. I have been a fan for a very long time.
a million thank yous from me and all my happily fed friends.
l i z a
longroadbeautiful.com

]]> By: Liza https://orangette.net/2013/09/over-and-over-and-over/#comment-36733 Mon, 25 Nov 2013 16:33:01 +0000 https://elitemporaryblog.wordpress.com/2013/09/21/over-and-over-and-over#comment-36733 you asked about our greatest hits and I must say that your (brandon's) recipe for chana masala has been in constant rotation for years now. I am currently traveling the country in my car (with a small box of spices and kitchen items) and staying with friends or friends of friends or sometimes new friends and when in doubt I know I can feed/impress any crowd with your trusty standard. this in addition to an exceptional Kale salad and an ever changing chickpea tuna salad I can make with whatever is fresh and on hand and practically with my eyes closed.

I must also thank you for so many years of delicious and inspiring writing, beautiful photographs and sharing. I have been a fan for a very long time.
a million thank yous from me and all my happily fed friends.
l i z a
longroadbeautiful.com

]]> By: Anonymous https://orangette.net/2013/09/over-and-over-and-over/#comment-36732 Mon, 18 Nov 2013 03:04:26 +0000 https://elitemporaryblog.wordpress.com/2013/09/21/over-and-over-and-over#comment-36732 Those meatballs! That sauce! I am very pregnant and that dish hit all the spots. THANK YOU.

]]> By: Anonymous https://orangette.net/2013/09/over-and-over-and-over/#comment-36795 Mon, 18 Nov 2013 03:04:26 +0000 https://elitemporaryblog.wordpress.com/2013/09/21/over-and-over-and-over#comment-36795 Those meatballs! That sauce! I am very pregnant and that dish hit all the spots. THANK YOU.

]]> By: Anonymous https://orangette.net/2013/09/over-and-over-and-over/#comment-36794 Wed, 06 Nov 2013 03:09:56 +0000 https://elitemporaryblog.wordpress.com/2013/09/21/over-and-over-and-over#comment-36794 I'm incredibly late to the party but when my garden gives me an excess of zucchini (and in reality, when does it not?) one of the things I do is cook it like a potato until it's tender, slice it in half, scoop out most of the center (leave about 1/4 inch) and then? In a pan with some olive oil or butter, take the zuch insides and saute it with diced tomatoes, sliced mushrooms, onions and some garlic, when everything is “soft” toss it with the breadcrumbs of your choice, salt, pepper (or whatever you like) some freshly grated parm and refill those zuch shells. Top with buttered breadcrumbs and a touch of your choice of cheese and bake until the cheese is melty and the “crumbs” are golden.

One of the many ways a southerner gets “rid” of their zucchini!

PS: Love your site, a (very) long time lurker.

]]> By: Anonymous https://orangette.net/2013/09/over-and-over-and-over/#comment-36731 Wed, 06 Nov 2013 03:09:56 +0000 https://elitemporaryblog.wordpress.com/2013/09/21/over-and-over-and-over#comment-36731 I'm incredibly late to the party but when my garden gives me an excess of zucchini (and in reality, when does it not?) one of the things I do is cook it like a potato until it's tender, slice it in half, scoop out most of the center (leave about 1/4 inch) and then? In a pan with some olive oil or butter, take the zuch insides and saute it with diced tomatoes, sliced mushrooms, onions and some garlic, when everything is “soft” toss it with the breadcrumbs of your choice, salt, pepper (or whatever you like) some freshly grated parm and refill those zuch shells. Top with buttered breadcrumbs and a touch of your choice of cheese and bake until the cheese is melty and the “crumbs” are golden.

One of the many ways a southerner gets “rid” of their zucchini!

PS: Love your site, a (very) long time lurker.

]]> By: Elizabeth https://orangette.net/2013/09/over-and-over-and-over/#comment-36730 Sat, 12 Oct 2013 12:47:39 +0000 https://elitemporaryblog.wordpress.com/2013/09/21/over-and-over-and-over#comment-36730 I've made this dish twice in the last two weeks, and it's just fabulous! I used a soft goat cheese instead, and it works beautifully! My husband said that this was the best zucchini he'd ever had! Thanks, Molly!

]]> By: Elizabeth https://orangette.net/2013/09/over-and-over-and-over/#comment-36793 Sat, 12 Oct 2013 12:47:39 +0000 https://elitemporaryblog.wordpress.com/2013/09/21/over-and-over-and-over#comment-36793 I've made this dish twice in the last two weeks, and it's just fabulous! I used a soft goat cheese instead, and it works beautifully! My husband said that this was the best zucchini he'd ever had! Thanks, Molly!

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