A simple, vegetarian weeknight supper, with restaurant-worthy presentation! What more can you ask?
This edition of Amanda's kids' lunch is brought to you by Amanda's CSA haul: pattypan squash and broccoli (cooked in lots of olive oil and a little bit of water over high heat) with sour cream cilantro sauce and goat cheese, plus Greek yogurt with dark honey and blueberries for dessert. How are you cooking up summer's abundance of summer squash?
As usual, we spent yesterday hard at work cooking and photographing the recipes you'll be seeing on the site in the weeks to come. While there were no catastrophic messes this week, here are the top three moments from the day.
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