Chef Chad Burns’ roots in cooking began in 1987 in his hometown of Ellsworth, Michigan, where he washed dishes at Tapawingo, the restaurant down the ...
You can find Chef Chad Burns at Farmstead Table
by Chef Chad Burns
If there seems to be a surplus of zucchini in your garden or your fridge (or on your kitchen counter or in your CSA box – this time of year that stuff is everywhere), give this easy soup recipe from Chad Burns a try. Fresh, seasonal zucchini is blended with Greek yogurt, aromatic basil and dill, a dash of lemon juice, into a chilled soup that’s an ideal starter or side dish for a summer barbecue.