Hey there, folks. In the #morevegetableslessproblems spirit, we thought it might be fun to highlight some peak-season vegetables and throw you a few simple recipes/techniques for cooking them. We'll be chiming in every week or so with what we're cooking from local farm stands and markets.
This week, it’s...
Summer Squash (aka zucchini)
It’s the very beginning of summer squash season, which is great because no one's sick of them yet. Right now they're still small, sweet, and tender, and they're popping up all over the farmer's market.
This week Ilana made charred zucchini pizza with radicchio and roasted lemons, and I made simple sautéed squash with mint and basil, a technique I learned from April Bloomfield back in the Spotted Pig's heyday. When it’s early in the season like this, these babes are also great raw. You can marinate them in olive oil and lemon juice and serve it with fresh cheese, arugula, and pine nuts.
Scroll down for three super simple recipes - let us know how it goes!