From the Washington Post, here’s a delicious summer squash and onion dish. The variety to use here is the pale yellow crookneck squash, but yellow zucchini (or a mix of green and yellow zucchini) will also be fine. Small to medium-size squash work best. Because they typically contain less water and fewer seeds, they will contribute more flavor and texture to the dish. Serves 4.
From the cookbook, Cooking from the Farmers’ Market, once the beets are roasted, this soup, which serves 4, is quick and easy. If you still have a leek from last week, use it here instead of onion. A nice hunk of fresh bread would complete this meal. Enjoy! (more…)