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Citron Givré: Sorbet-Filled Lemons from Paris to Provence

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greek, sides

Grapes Leaves With Bulgar and Mint

(Bon Appétit, April, 2011)

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Zucchini Keftedes With Feta and Dill

(Bon Appétit, April, 2011)

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On April 6, 2011, 2:15 pm spm said:

By far my favorite way to eat zucchini. Save this recipe and make it all summer long when your zucchini plants hit overdrive. Serve leftover patties with scrambled eggs for brunch.


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