Two of my best friends braved the rain and came to visit me a few weeks ago. We had such an amazing time playing tourist, catching up, gossiping, eating amazing food, and having one too many beers.
Ana, me, and Frances- my partners in crime
Ana with her "Old Dirty Bastard" donut at Voodoo
Chinatown drag show, about time I checked that off my bucket list
Hiking Multnomah falls
In other news, the Portland State University farmers market is once again open for business! Zephyr and I picked up some amazing lamb and goat cheese and decided to grill for the first time of the year last sunny Saturday. Although zucchini are far from in season, I couldn't resist trekking to Whole Foods to pick up this summer staple, even if they came all the way from Mexico. Sometimes you just need a little taste of summer when summer feels so far away.
Stuffed Zucchini
*Makes 4 halves, so serves 2 or 4 depending on how hungry you are :)
1/2 cup couscous
3/4 cup chicken broth
2 medium sized-zucchini
1 tsp olive oil
1 tsp garlic
1/2 tsp oregano
1 tsp red pepper flakes
1 tomato, diced
12 pitted kalamata olives, diced
1/4 cup feta cheese, crumbled
1. Heat oven to 450 degrees. Slice zucchini in half lengthwise and scoop out pulp. Place in baking dish skin side down and cook for about 12 minutes (alternatively, you could grill them!)
2. Heat chicken broth until boiling. Add couscous, stir, and remove from heat. Cover at let sit for five minutes or until couscous absorbs all the broth.
3. Meanwhile, squeeze as much water out of the zucchini pulp as possible. Sauté pulp with olive oil, garlic, salt, pepper, red pepper flakes and oregano over medium heat until heated through, 3 minutes
5. Combine couscous, zucchini mixture, tomato, olives, and feta in a bowl. Stuff hollow zucchini boats with couscous mixture.
Lamb burger with goat cheese and roasted red pepper with couscous-stuffed roasted zucchini
