Luckily, since my last post, the summer weather returned and I snapped out of my winter baking kick and went back into summer mode. And one of my favorite things about summer is farmer's markets! Bright, fresh, colorful fruits and veggies from local farmers, usually in odd, imperfect shapes and shades that clearly are not genetically engineered to look perfect, and as a result, are tasteless. I mean, just look at all these different kinds of eggplants!
Over the weekend I made two recipes from fresh farmer's market produce. The first was Balsamic Strawberries - which sounds weird, but just give it a try. And be sure to pair it with some cool whip or vanilla ice cream, and mint leaves!
The next day I made Pan-Cooked Summer Squash with Tomatoes and Basil, all ingredients from the local farmer's market. It was beyond delicious, and so fresh and flavorful! And take a look at these adorable little yellow squashes that I picked up:
I used a few of those yellow squashes, a zucchini, and both a red and yellow tomato, and this was the colorful result:
Serve over whole wheat spaghetti, top with chick peas and parmesan, and enjoy!
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