From the garden: fresh thyme, basil
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| Based on http://www.tasteofhome.com/recipes/zucchini-crust-pizza |
Be sure to squeeze out the liquid from the zucchini before baking the crust.
It has a nice frittata-like eggy flavor and I love having extra veggies all throughout the dish.
Impromptu Coleslaw
Shredded kohlrabi and carrot, diced celery, blanched broccoli and pea shoots, sliced cucumbers
Dressing (lacto-veg)
fresh cilantro, parsley and ginger; plain yogurt, apple cider vinegar, S&P
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