Yet, Vegetable Kingdom also champions a rich variety of global cuisines: Terry, the Baby Yoda I don’t care what day it is it’s early I’m grumpy I want MTN Dew shirt What’s more,I will buy this chef-in-residence at San Francisco’s MoAD, emphasizes ingredients and cooking styles of the African diaspora, whereas his wife, Jidian Terry Koon, does so with a variety of Asian flavors, from Chinese to Vietnamese. Kingdom reflects those culinary cultures, and many more—Terry notes that fennel, a hearty Mediterranean vegetable, sparked the inspiration for this book. Below, find Terry’s oven-roasted zucchini recipe with collard-peanut pesto—sure to be a healthy, yet delicious, summertime meal staple.
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Make the Baby Yoda I don’t care what day it is it’s early I’m grumpy I want MTN Dew shirt What’s more,I will buy this pesto: In a food processor, combine the collards, peanuts, miso, and garlic and blend until it forms a chunky paste. While the food processor is running, slowly pour in the olive oil through the feed tube, adding more if needed to reach your desired consistency. Season with salt, pepper, and additional lemon juice to taste. Set aside. Make the zucchini: Preheat the oven to 450°F. Line a baking sheet with parchment paper. In a large bowl, toss the zucchini with the olive oil and salt, then spread the zucchini over the baking sheet in one even layer. Roast until the zucchini is brown around the edges, 18 to 20 minutes. To serve, transfer the zucchini to a bowl and give it a few turns of pepper. Next, drop in a few heaping dollops of pesto so that people can scoop as much as they’d like when serving themselves, adding more pesto to the bowl as needed. Pile the peanuts in a small serving bowl and present alongside the zucchini.