Of the things I am learning to do these days, embracing a simpler way of cooking is pretty high on the list. Also topping the list, is letting loose on the reins a little bit and keeping the house in order. Those things sound counterproductive I know, but there’s a lot that happens when you suddenly have a couple little kids requiring 90% of your attention.
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We’ve reached that time of year when you can’t give away summer squash and zucchini. They are everywhere, and everyone is over it. I mean no one in this family truly loves these veggies so we were over it pretty quickly around here. I was happy to come across a number of recipes from Animal, Vegetable, Miracle, which I’ve been reading for what seems like forever(#momlife). This one for disappearing squash orzo has been dubbed the favorite so far.
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Antipasto is one of my favorite things to serve just about any time of year, but especially during the harvest season. Its at this time of year when the array of fresh vegetables is so abundant that it makes for an wildly colorful tray. This summer antipasto is a snapshot of a typical tray that I would serve.
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Garlic scapes are one of my favorite summer vegetables, for obvious reasons. I mean garlic, need I say more? However, I’m often getting asked what to do with them, and I get it, they are a little weird looking. Don’t let the weird looks stop you, they are a super versatile and delicious vegetable. This one in particular, is one of my absolute favorite garlic scape recipes. I basically use them in this stir-fry as you would a green onion, but more, because I love the flavor of garlic.
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I absolutely realize that I’s been summer for something like a week so far, but I shot this recipe the day before the solstice, so I’m running with the title spring vegetables title. Can you handle it?
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