We barbecued tuna steaks, with Taproot zucchini, potato and fennel on the side. The zucchini I just sliced lengthways, brushed with garlic scape pesto (the stuff I made a few weeks ago then froze in ice-cubes), and grilled over high heat beside the tuna. The potato I fell back on our standby bbq tinfoil packages, thrown on the bbq while I'm getting everything else ready; but I switched it up a little by slicing fennel in with the potato, tossing in a bit of fennel top green stuff, and brushing them with garlic scape pesto.
Box day tomorrow, and we still have two zucchini. Maybe I'll make zucchini bread. I'll post my custom-made Z-bread recipe: designed to use up as much zucchini as possible. Unfortunately it doesn't include kale.
-Kathy
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