banh mi

Getting on the Banh-wagon

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As summer draws to a close and bids us goodbye with a last fiery embrace, we turn to the kitchen with a muted enthusiasm. Our last chance for grilling is passing us by! Did we take advantage of this summer? we ask ourselves with a bittersweet regret. Did we spend enough time relishing the warmth of sunshine, enjoying the childlike sense of freedom which has not quite faded? Now, in the final flare of warm weather after so many months of fog and fitful sun, we try to capture the summery spirit before fall wraps her chilly arms around us. This recipe, shared with us by a friend, is a wonderful way to take advantage of the Indian summer. Grilling tofu and fresh, plump zucchini in the backyard while a breeze rustles the leaves of the magnolia tree is the very essence of the season. The result, a fusion of flavors and cuisines, fits our palate perfectly and does justice to the variety of options available to us in this wonderful place we call home. Whatever can be said about its weather, the Bay Area provides a wealth of culinary options that dazzle and delight, no matter what the season. We took advantage of the fresh produce and local products to construct this mouth-watering sandwich, which embodies the soul of a California summer and celebrates its final encore. (more…)