Chances are you live a stone’s throw away from a Thai restaurant in your neighborhood, and you’ve got a go-to local favorite for pad thai. These days I often find myself traveling north of Berkeley, where there’s quite a few wonderful Thai eateries clustered in Albany, El Cerrito and San Pablo locales.
Archive for August 7th, 2008
This post’s recipe is for a zucchini tart, because I can’t seem to stop loading up on them each week at the market. But to make this an any-kind-of-vegetable tart, replace the zucchini with about 1/2 cup sautéed leeks; blanched asparagus, green beans or chopped broccoli or cauliflower; freshly cooked chopped spinach or other greens; fresh, chopped tomatoes; fresh corn kernels; or a mixture of any of these. You can also add a sprinkle of fresh herbs, like basil, marjoram, oregano, chives, or swap out the cheeses for your favorite.