Tender squash combine with deeply roasted onion, and fragrant thyme before marinating in a tangy-sweet honey-vinegar marinade. If you, like me, aren’t a huge fan of syrupy sweet squash and sweet potato dishes, this your antidote.
Soft sweet potato and zucchini, wrapped in a thick cream sauce, remind me of classic scalloped potatoes, yet the dairy is restrained enough that it doesn’t sit too heavily. The small amount of smoked salmon brings a rich savor that can make this into a main dish for lunch, but it would also be at home on a buffet as a vegetable side, with or without the salmon.
This dish is perfect for late summer, when the summer squash are still abundant but temperatures have begun to drop. Don’t let the simple ingredients fool you: this is an immensely satisfying dish, sweet and earthy and beautifully tender.
Not only is this a rock-solid coleslaw recipe, but the blog post portion is a testament to my fervent coleslaw mania. I might have gone a little overboard, but I think coleslaw’s worth it.
In summer there’s little need to do much more to fresh produce than throw it together over heat, which is exactly what this skilletful of differently colored fruits and veggies does, with bright yellow summer squash as the star.
This riff on a classic roasted asparagus bridges the gap between winter and spring: the last of the winter citrus and some nuts from the pantry meld with the first of the spring vegetables.