This past weekend the garden bloomed with plenty of bright green zucchinis and yellow squashes. They’re lovely grilled or baked into cakes, but I prefer mine fresh as a salad. I topped steamed asparagus and hericots verts, with spaghetti-like ribbons of squash. When I made a batch of this, I knew extra was going to be needed, because…
Heirloom Tomato Tart with Roasted Tomato Pesto
For me, there is no vegetable far superior than the tomato, especially in the summer when juicy plump heirloom variations are in abundance. I prefer them just right before their most ripest stage, when they are a vibrant red, that give with a slight squeeze, and can still be sliced into thick slices that melt in your mouth,. They posses an…
