Using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. Drain and discard marinade. Wrap a zucchini strip around each scallop. Secure by threading where the zucchini ends overlap onto metal or soaked wooden skewers.
In a large saucepan or Dutch oven, bring a large amount of water to a boil. Boil vegetables for…
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Place 1 leftover turkey carcass (from a 12- to 14-lb turkey); 2 medium onions, cut into wedges;…
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