Roasted Zucchini with Ricotta and Mint
Flavored with fennel and cumin seeds, this quick side dish (or vegetarian main course) has a fun Indian flavor. While chef Sheamus Feeley likes to add pequin peppers, any chile flakes work well.
Pairing: A Sauvignon Blanc: 2008 Long Meadow Ranch or 2008 Franciscan
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