Good Food
Pasta, muffins, gazpacho: Putting market zucchini to work
Correspondent Gillian Ferguson scouts out zucchini with Chef Kim Vu of the recently opened Cult , just a short walk from the Santa Monica Farmer’s Market.
By Evan Kleiman • • 9m ListenCorrespondent Gillian Ferguson scouts out zucchini with Chef Kim Vu of the recently opened Cult, just a short walk from the Santa Monica Farmer’s Market. Vu suggests using the squash for a gazpacho on a hot day, baking zucchini muffins and freezing them to grab for a hike or beach outing, and spiralized noodles with a traditional bolognese. Next, Barbara Whyman of Tutti Frutti Farms describes how size influences the flavor of zucchini and what else is in store for the summer harvest season.
The full episode
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The full episode
4 of 5Ghosts, vegetables, hot sauce- 0:00In ‘City of Ghosts,’ young sleuths explore LA, its restaurants, and supernatural stories
- 12:18Clickbait restaurants: Ghosting the traditional delivery model
- 26:58Making the most of vegetables with few ingredients and a light touch
- 39:02Pasta, muffins, gazpacho: Putting market zucchini to workYou’re reading this
- 49:01Uncovering the LA roots of El Pato hot sauce