Hello ,
How was your weekend? Mine was surprisingly productive. I finished up another Kindle cookbook for you that's perfect for this time of the year. It's all about cooking and baking with Zucchini - which can be found in abundance at farmers markets, grocery stores and of course in gardens
this time of the year. I'll share one of the recipes with you in a minute.
I'm also working on something else this week. As you know, I've booked flights for my daughter and I to go see my Grandmother in Germany. We're leaving next week and to be honest, the flights were outrageously expensive. To help off-set at least some of the cost, I decided to run what my friend Tracy calls the "Everything but the Kitchen Sink" sale.
I'm still
working out a lot of the details and am contacting friends about adding eBooks to the bundle. What I can tell you so far is that it will include all regular
HBHW Ebooks along with contributions from quite a few of my wonderful online friends. It'll be an amazing bundle. The price will be $17, but starting on Wednesday, you'll have a chance to grab it for $10, while we finish getting everything
ready.
It will be a sort of pre-sale, but you'll get access to all HBHW ebooks along with anything else I've gotten up to that point. After that I'll be updating the download page regularly as I get the download information for my friends' contributions and you'll have access to everything by the 17th.
Look for more information in Wednesday's Newsletter. In the meantime, take a look at the Zucchini Cookbook and give the summer salad
recipe below a try.
Here's it is. I hope you'll enjoy it as much as we have.
Tomato, Corn and Zucchini Salad
If you've never had raw zucchini, I encourage you to give this recipe a try. To me, this is what summer tastes like. It gets even better
the longer it sits in the fridge. Perfect when you're grilling some chicken, fish or even burgers.
- 3 medium zucchini, rinsed and diced
- 6 large corn on the cob, shucked, rinsed cut off the cob
- 1 tablespoon freshly squeezed lime juice
- 1/4 cup slivered fresh basil leaves
- 1 pint pear or cherry tomatoes, halved
- 1 tablespoon honey
- 4 tablespoons white wine vinegar
- 2 tablespoons extra-virgin olive
oil
In a large bowl, add corn, zucchini, tomatoes and basil.
In a separate bowl, whisk together the vinegar, olive oil, honey and lime juice. Pour the vinaigrette over the salad and toss.
Cover and refrigerate for one to four hours until ready to serve. Just before serving, add salt and freshly ground black pepper and toss again to re-distribute the dressing
Serves 8
Ready for more yummy zucchini recipes?
