by Caitlin Saniga

This was a fun way to pack a lot of summer’s best bounty into one dish. Fun fact: I christened my brand new baby Weber grill with this dish. Can’t wait to grill more vegetables!
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Posted in Main dishes, Recipes, Side dishes, tagged bell pepper, Caitlin Saniga, dkscooks, eggplant, food, grill, grilling, Meatless Monday, ratatouille, recipe, SoHungryBlog, tomato, zucchini on July 15, 2013| Leave a Comment »
by Caitlin Saniga
This was a fun way to pack a lot of summer’s best bounty into one dish. Fun fact: I christened my brand new baby Weber grill with this dish. Can’t wait to grill more vegetables!
Posted in Recipes, Side dishes, Snacks, tagged dip, food, garlic, grilling, mama ganoush, olive oil, recipe, Sarah Steimer, SoHungryBlog, tahini, zucchini on July 12, 2013| Leave a Comment »
by Sarah Steimer
Mama ganoush? It’s obviously the female version of baba ganoush. Because ladies are zucchinis and men are eggplants. Clearly.
Posted in Main dishes, Recipes, tagged food, garlic, meatless, Meatless Monday, Parmesan, pasta, pea shoots, recipe, Sarah Steimer, SoHungryBlog, zucchini on July 8, 2013| Leave a Comment »
by Sarah Steimer
Sometimes the easiest dinner is just a little pasta tossed with fresh vegetables and garlic, then topped with a sprinkle of cheese. I had just picked up my first zucchinis of the summer — and my first bag of pea shoots ever — and this dish was what came to mind.
Posted in Main dishes, Recipes, tagged basil, Caitlin Saniga, chickpeas, dkscooks, food, garbanzo beans, lemon, lima beans, Parmesan cheese, recipe, red onion, SoHungryBlog, zucchini on August 8, 2012| 2 Comments »
by Caitlin Saniga
In a large bowl, combine the lima beans, chickpeas, zucchini, onion, romaine, Parmesan, and chopped basil.In a small bowl, whisk together the lemon juice, oil, red-pepper flakes, salt, and pepper. Pour the dressing over the salad, and toss to combine. Garnish with basil sprigs.
Serve immediately, or store in a sealed container in the fridge for up to 2 days.
Makes 4 servings.
Recipe adapted from: MarthaStewart.com.
Posted in Side dishes, tagged Caitlin Saniga, dkscooks, feta, food, kalamata olives, olives, pine nuts, recipe, SoHungryBlog, squash, vegetable peeler, zucchini on July 30, 2012| 1 Comment »
by Caitlin Saniga
I love the idea of taking a familiar summer ingredient like zucchini and basically reinventing by simply slicing it in a new way. If you like zucchini ribbons in this dish, you might like it in a throwback dish: Zucchini ribbons with Parmesan, pine nuts and basil.
In a large bowl, whisk together the olive oil and lime juice. Season to taste with salt and pepper
Trim the ends of the zucchini. With a vegetable peeler, shave lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, turn it over and slice from the other side until you get to the center again.
Place the zucchini ribbons in a large bowl, add the chopped mint and olives. Toss with the vinaigrette to lightly coat.
Top with crumbled feta and pine nuts, and serve immediately.
Makes 4 servings.
Recipe adapted from: Gourmande in the Kitchen
Posted in Main dishes, tagged bacon, Caitlin Saniga, capers, dksfood, food, onion, pizza, recipe, roasted red pepper, SoHungryBlog, tortillas, zucchini on June 22, 2012| Leave a Comment »
by Caitlin Saniga
We made these pizzas the first day of my visit to Aunt Kay’s in New York. We used what she had in her fridge: little bits of produce, some bacon, spices and cheese. It was a delicious combination. So forage in your fridge. This is a great recipe to use for leftovers and scraps.
Line 2 baking sheets with parchment paper, and preheat the oven to 350 degrees. Place 2 tortillas on each baking sheet. Brush the tortillas with olive oil and sprinkle with salt.
Use paper towels to soak any extra grease from the bacon, and cut the bacon into 1-inch lengths. Divide the bacon among the tortillas. Do the same with the red pepper strips, onion, zucchini, capers and mozzarella. Sprinkle with cayenne pepper.
Place the baking trays on separate racks in the oven. Cook about 7 minutes, then rotate the trays, checking for doneness. Cook 5-7 minutes longer, allowing the tortillas and bacon to crisp and the cheese to melt and begin to bubble. Serve immediately.
Makes 4.