Today marks the first Miso Day Celebration – a day of recognition for the treasured Miso – an ancient, tastebud enticing ingredient acclaimed for its powerful, umami flavor! I highlighted Miso in the M chapter of my new book, The Vegan ABCs Cookbook, because Miso as an all-purpose seasoning that can be used in both savory and sweet recipes.
Continue reading “Miso Day Celebration! + Roasted Garlic Miso Dressing”
It’s the last day of August and I still have lots of zucchini and corn so I am making this pasta..again! It has been in my rotation all summer and I love it!
Do you love tomatoes as much as I do? If so, that means you buy tons of them (or grow tons of them) and then need ideas for what to do with them. Besides just eating them straight up or tossing them in salad, pasta is my usual go to – a nice summer fresh puttanesca or the Ina Garten pasta I posted last week. Bruschetta is always nice. But, how about this confit? Let me tell you about it.
You have to make this! I saw a post about Ina Garten’s famous summer garden pasta on The Kitchn and I knew I had to make it. It tastes like fresh bruschetta but on pasta. This recipe could not be easier and it is so delicious, it’s now fully in my rotation for the rest of the summer!
I love it when I find squash blossoms at the farmers market. They are the bright yellow-orange flowers that produce zucchini. They are delicate and pretty and taste like the essence of zucchini!
