I was hoping to showcase one more summertime meal, and did just that, with the “Rice Noodle Salad with Pineapple Dressing,” from the July 2001 issue of Vegetarian Times, and “Franny’s Marinated Zucchini with Mint and Scallions,” from the July 23, 2007, issue of New York magazine. I opted to leave out the Boston lettuce leaves from the noodle salad. My noodles provided a great texture: I used the 8oz. package of KaMe Rice Sticks/Vermicelli (Py Mai Fun).

Instead of using a blender to make the dressing, I used my immersion blender in a big bowl full of the dressing ingredients, and this was conveniently adequate. I used 3 tsp. of Thai Kitchen Green Curry Paste in the dressing. This is a potent paste mixture that includes green chili, garlic, lemongrass, galangal, salt, onion, pepper, coriander, cumin, and kaffir lime, and it’s great to keep a bottle of this in the back of your fridge. My dressing did not have a pronounced pineapple flavor, but it was gingery, garlicky, and salty enough, with a nice spice level. This recipe is a fun and exciting way to prepare a cool noodle dish.

07-07-25_sausage.jpgNow for “Franny’s Marinated Zucchini with Mint and Scallions.” Franny’s was a small restaurant located at 295 Flatbush Ave. In the summertime, the inevitable abundance of available zucchini often intimidates me. What to do with it all?! This recipe is a lot of work, but is a really nice way to prepare some of that zucchini. I needed to fry the 2 lbs. of sliced zucchini in three batches. For simplicity’s sake, I immediately combined the cooked zucchini with the scallion-mint-basil mixture. The result was a deliciously rich, perfectly seasoned dish. Another impressive recipe.

RECIPES: great flavors in both recipes to “wow” your guests
noodles are super-quick; zucchini takes some time
gingery and spicy noodles; zucchini benefits from the herbs and olive oil

So is the summertime over? I’m afraid so. Next time, I want to cook “Baked Chicken with Peaches,” from Epicurious. Come back to my site on Monday, October 29, to see how it turns out.