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Grilled Zucchini with Lemon Zest, Cayenne, and White Rice

• Slice zucchini into rounds or strips.

• Brush with olive oil, sprinkle with salt and a pinch of cayenne.

• Grill on both sides until golden and just tender.

• Toss with the zest of half a lemon and a bit more olive oil. Serve over warm white rice.

• Add a squeeze of lemon and some fresh herbs if you have them.

  
  That’s it, bright, a little spicy, and exactly what a Sunday needs.

Cooking Soundtrack

“Sunset” by The XX
There’s something about this track that feels like winding down after a sun-soaked day. Play it while you slice and grill, and let the music set a gentle pace. Cooking feels lighter when there’s a song in the background.

Motto for the Upcoming Week

Go slow, savor the small wins, and remember: every meal is a fresh start.

Wishing you a restful Sunday and a week full of good things,
La Table Savouriche.

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