End-of-summer panzanella

This week, butternut squash arrived at the farmer’s market, co-existing with the last of the bell peppers, tomatoes, and basil. The end of summer produce season is upon us.

Consider sending off the season with this recipe, which embodies everything that is good about summer cooking. High-quality fresh produce? Check. No oven and only one pan required?  Got it. Acidic tomatoes that burst in your mouth? In abundance. (Insert heart-eye emoji here.) Best served with chilled rosé? Oh yes.

So, one last time before next summer: chop up some fresh vegetables, toss with some crusty bread, mix everything with an easy vinaigrette, and call it dinner. When you dig in tonight (and for lunches this week), you’ll be giving the best food season the farewell it deserves. Continue reading “End-of-summer panzanella”

Noodle salad with sautéed peppers, corn, and sesame marinade

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After a summer of traveling in places neither as hot nor as humid as the American South, I am back in Virginia. And guess what? The weather is still swampy, and I am once again wilting and lethargic.

In short: it is cold-noodle-and-beer weather.

If it’s hot where you are, if you’re looking for a new cold noodle recipe (I’ve tried some peanut butter-based ones that were great, but not veg-filled enough to justify six servings over a week), or if you’re looking for a vehicle for summer corn, try this. Add whatever veg you want, just be sure to slice thinly and cook as necessary. Continue reading “Noodle salad with sautéed peppers, corn, and sesame marinade”