summers end

it's already september which means, fall veggies will soon be popping up. this weekend we are catering a party and we are getting a head start on the fall flavors. we are planning on making a vegetable lasagna chock full of autumn veggies, along with ricotta and pumpkin seeds covered in a butternut squash sauce. on the side will be a roasted vegetable cous-cous salad and some sort of delicious fresh green salad that follows suite.

liz and i have been lucky enough to have the downtown farmers market in our backyard all summer long. every thursday i pick up lots of pattypan squash, heirloom tomatoes, green peppers, fresh herbs, amazing blueberries! the veggies all work together and are easy to make a bunch of different meals out of the same ingredients.

an insanely easy week night dinner can be made by taking a few squash, tomatoes, olive oil, and some herbs. toss on a plate with some rice or pasta for healthy filling meal.





preheat to 350 degrees

one pint of cherry tomatoes
3 medium size pattypan squash, or 2 regular sized summer squash, cut into inch bites
4 tablespoons olive oil
2 tablespoons fresh chopped cilantro (you could use dill, parsley, oregano anything. i love cilantro with rice so i used that here)
2 gloves of garlic
salt and pepper

throw everything in a roasting pan, combine so everything is coated with oil and herbs. roast for 20 minutes or so, just until the squash is tender. serve with rice.
the oil and cilantro and garlic over the rice tastes so fresh and yummy.


another option for farmers market finds, i made a tomato and squash pasta sauce!


set oven to 325

saute onions, garlic, salt and pepper with olive oil in dutch oven (i use mine for almost everything, great investment. if you don't have one, you can make this on the stove top just fine). add one large can of whole tomatoes, some tomato paste, i usually use less than one tiny can. add salt and pepper.. yes again! tomatoes can take a lot of flavor. 1 tablespoon sugar, herbs (i used oregano, thyme, and hint of rosemary), pattypan squash cubed into 1/2 squares. cook on stove top until it starts to simmer, then throw it in the oven for at least half and hour, i kept mine in for almost an hour. stir every once in a while to prevent browning. the longer it's in the oven.. the more flavor you end up with. serve with your favorite pasta.

one pot meals are a great way to motivate yourself to make a meal at the end of your work day. plus you usually have leftovers! leaving you more time to play with your puppies(or cats...or kids!)





enjoy the last days of summer