Happy 4th of July! We’ve got summer books and summer food to celebrate this sizzling holiday. Lian and Liz talk holiday food favorites and interview co-authors of THE BETTER HALF Alli Frank + Asha Youmans. And we make the case for more zucchini for all with the cookbook author of Zucchini Love. Enjoy!
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Read more about The Better Half with authors Alli Frank and Asha Yumas. Alli Frank and Asha Youmans found literary soulmates in each other after working together as teacher and school administrator in Seattle, WA. They discovered a shared mission as educators and as authors— to use humor, joy and compassion to write stories that encourage candid conversations about issues such as race, religion, culture, class, privilege, parenting and education. Their debut, Tiny Imperfections, tackled desperate parents and their ill-fated misbehaviors with razor-sharp wit, followed by Never Meant to Meet You, which deftly mined the often comedic and underexplored common ground between Black and Jewish experiences in America. Find all the Satellite Sisters Best Beach Bag Books here.
Grilled Zucchini and Peach Salad with Mint
Makes 4 Servings
This salad is the quintessential example of the saying “things that grow together, go together.” If fresh peaches are not available, grill a slice of watermelon.
2 medium zucchini
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 medium peaches
5 ounces arugula
1/4 cup fresh mint leaves, finely chopped
1/2 cup crumbled feta cheese
2 tablespoons balsamic reduction (see Note)
- Cut each zucchini lengthwise into four slices. Brush the cut sides with the oil and season with salt and pepper. Peel, halve, and pit the peaches.
- Heat the grill or a grill pan over medium-high heat. Place the zucchini slices and peach halves cut side down on the grill. Cook, in batches if necessary, until the zucchini is soft and the peaches show grill marks.
- Divide the arugula among four plates. Place two slices of zucchini crossed in the center on top of each salad. Place a peach half, grilled side up, on each. Sprinkle with mint and feta. Drizzle with balsamic reduction and serve.
If you can’t find balsamic reduction in your grocery store or specialty food market, you can make your own. Heat 1/2 cup balsamic vinegar in a small pan over low heat and cook until reduced to 2 tablespoons.
Reprinted with Permission from Zucchini Love by Cynthia Graubart (2023 by Storey Publishing)
Photo credit – Joe Keller
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