I concede that slow cooking collard greens next to a piece of meat for hours is an amazingly delicious way to enjoy them, and totally worth the time involved. A side product is a soup base for other recipes, so it’s like preparing two meals in one! Kale, Chard, or Mustard greens (or any combo therein) can easily stand in for the collards.
The flavors of the summer season culminated to bring this fabulous cocktail to the table! The rhubarb simple syrup really is simple, and especially satisfying if you’ve saved your rhubarb peels in the freezer for this purpose! If you don’t want the alcohol, simply forego it, and you’ll have a nojito!
Whether using a simple and inexpensive spiralizer hand tool, or fancy Kitchen Aid attachment, the beginning of zucchini season is a wonderful time to try zoodles! This marinade provides a very flexible way to enjoy zucchini noodles or “zoodles” with whatever other veggies you have on-hand. I used pressed tofu for this recipe, but you can easily make it work with meat, too.
