In today’s Seasonal Pantry, which you can read here, I talk about Romanesco zucchini and promise to post a photo, so here you go.   This zucchini can also take the place of pasta. Using a mandoline, you can slice it into long thin ribbons that resemble spaghetti or larger ribbons that look more like fettucini. The zucchini holds up when blanched or sauteed and is delicious with light sauces. At last Saturday’s Chosen Spot dinner, local wild King salmon… Read More »