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…
Warm Kale Salad with Roasted Portobello Mushroom + Brie
There is nothing I enjoy more or find so refreshing than a salad, especially one made with kale, but what always hits the spot for me is a warm vegetable salad during chilly Fall days. I had some leftover Spanish white squash that was waiting to be sautéed alongside some fresh veggies. The bitterness from…
