Parmesan-Crusted Zucchini & Potatoes

Ask most people to list their favorite vegetables, and I would bet that a majority of the time zucchini won't make the top ten. It's nothing to hold against the poor veggie... like any other squash, if prepared by an amateur hand, it can be woody and flavorless, or worse, limp and soggy. The zucchini can be a fickle friend, requiring a little extra attention in order to shine.

But, like a diamond in the rough, you'll totally be rewarded for your extra effort in the end.

Dane and I were definitely among the majority of zucchini non-enthusiasts before this recipe. But it's amazing what a little crisping and Parmesan can do. Before I even told him what was in it, Dane took a couple bites of this and exclaimed, "Whatever you did to the zucchini and potatoes - AHmazing! I could eat this 7 days a week." Winning!

Yes, the potatoes are delicious in this recipe too... but I'm less impressed because, for me, potatoes taste good 99% of the time, no matter what you do to them. But the zucchini is the truly dramatic component here. The pan-frying step creates a beautiful crispy crust and brings out the signature sweetness of the squash... no woodiness here! Add in some fresh thyme, earthy rosemary, and salty Parmesan, and you've got an irresistible combination of early fall flavors. Give this a try and join the ranks of zucchini-lovers everywhere!

Sesame-Teriyaki Chicken Thighs

Today was a day deserving of a good glass of wine. Last week consisted of working 28 hours on top of classes and clinical, taking an online midterm that consisted of 7 essay questions and annihilated 5 hours of my time, and cramming for my lab midterm. Today I took said lab midterm and managed to not bomb it completely (at least I hope)... and I interviewed for my dream job! My interview went extremely well, so, with any luck, you may see me on here gloating about it in a few days! So between the stress of life and midterms and the excitement about my career, I felt a good glass of wine was definitely in order. (...and perhaps a nice, relaxing bath later too, tehe.)

A day like today is also deserving of a scrumptious dinner. Now, before I share I must admit, I'm totally in love with this sauce. I'm almost tempted to claim it as a family secret and lock it away from the rest of the world, it's that good. Not that that would work though, considering Ellie Krieger's too busy blabbing about it in her book and on the Food Network website... but nevermind. Before this recipe came into our lives Dane and I used to get our teriyaki fix from store-bought Lawry's marinade, but no more! This sauce has everything we loved about Lawry's - sweet and just a little salty, with a hint of tasty vinegar - with the satisfaction of being homemade. And it's insanely easy to make... seriously, just dump and stir. It comes together in about the time it takes to get the freshness seal off the Lawry's bottle. And from this simple little sauce comes endless possibilities, from these satisfying marinated chicken thighs to kebabs on the grill, even to a simple dressing for an asian three-bean salad to go with said chicken thighs (recipe coming tomorrow). Try it once and you'll see what I mean... guaranteed, you'll fall in love too!