I was away for a wedding this weekend - congratulations, Chip and Siobhan! - and wasn't doing any cooking, so yesterday I was anxious to make dinner. I saw this
recipe on the Times for pork chops and thought it sounded great. I also picked up some avocado squash at the Union Square Market. I'd never had avocado squash it before but the sign said it was like zucchini only smoother and more buttery and holds up better on the grill. Yum! Both were great. The pork chops have a wonderful flavor with the rosemary, fennel, lemon, and garlic. Jamie loved them. The squash was perfect just tossed with olive oil, salt, garlic, and pepper and thrown under the broiler.
I also grabbed some
shishito peppers for an hors d'oeuvre.
