This is a tale of two zucchinis. To tell the tale, you first have to learn how to spell zucchinis, which no matter how many “c”s or “n”s you put in there, just looks wrong. But that’s not part of the story. Actually, the story is kind of long, so if you want to continue, I will give you the option to click on the more button.
NOW is the time to use those spring greens, because later on they get strong and bitter. Personally, I had easy access to lovage, sorrel, parsley, pea shoots, kale, and collards, so those are things I wanted to use. Lovage & sorrel, especially, need to be used in small quantities, but can really add that little “zing” that makes everyone wonder, “Jeez! What IS that!” Here is a recipe that is a take-off from something I found in Vegetarian Times. I’m calling it Quinoa Crustless Quiche with Spring Greens. You won’t believe how quick & easy it is to make. Low calorie. Nutritious fast food, Inca style!