Jambalaya

I was desperate for something spicy, and something ugly, slow-cooked and chunky -- rustic, if you'd like to euphemize it. I had nothing in my kitchen that stood out, so I started from scratch by researching recipes. Yes, you read it correctly. I resigned to the fact that I needed a recipe to guide me in my quest for preparing the most deliciously ugly meal I've eaten in quite a while.

I found a Creole-style jambalaya recipe that used the only ingredient I had on hand: brown rice. After wandering around Pathmark for an hour, completely lost and overwhelmed, I was ready.

I must admit, there is no way I could have pulled this together without this incredible recipe. The balance of smoke and spice are enhanced by pleasant saltiness. The richness of the sausage (I used chorizo) plays with the shrimp's inherent sweetness.

I am realizing more lately that I need not be so wary of structure. My laissez-faire approach to cooking can occasionally be breached and things will likely turn out more than okay. I suggest all you recipe-phobes try this one out: http://foodwishes.blogspot.com/2008/05/creole-sausage-and-shrimp-jambalaya.html

Marinated Zucchini

So easy, it's almost a joke. Thinly slice zucchini lengthwise into ribbons using a sharp knife or a mandolin (crosswise is fine, too, but I like the way it looks this way). In a bowl, whisk together lemon juice, extra-virgin olive oil, salt and freshly ground black pepper. Immerse the zucchini in the dressing and let it hang out and soften, about 20 minutes. Enjoy on its own or over mixed greens.