With fresh basil and a drizzle of reduced balsamic vinegar, the dish expresses a very specific moment in the year. I think you will feel the same.
Zucchini, corn, and basil are quite a trio — one that I turn to over and over again. Here, they come together in a bright summer pasta showered with lemon juice and studded with pine nuts and mozzarella. I am sure you will want to enjoy it all season long.
The peppers on these open-face sandwiches are better than anything you can pull out of a store-bought jar: Sweet and mildly spicy peppers are pan-roasted over high heat to make you think they’ve spent time on a grill.
When food sticks to the bottom of your cast iron skillet, don’t use soap or harsh abrasive sponges to clean it. Instead, fill the skillet with water and place in on your stovetop to boil for about 5 minutes. Remove from heat and take off the unwanted food by gently using a pan scraper. Finish up by rubbing the skillet with cooking oil.
Make this salad your own by choosing different varieties or colors of tomatoes, bell peppers, onions, herbs or berries.
This pasta is packed with muscle building protein and anti-inflammatory omega-3s. The onion and asparagus contain carbohydrates that act as prebiotics which promote gut health and help maintain a strong immune system.