Honeynut squash is my seasonal obsession! I discovered this little hybrid squash at the farmers market a few years ago. There are so many ways to use it. Check out my recipe for this yummy risotto here and for soup and quinoa pilaf here. Read on for three more ideas!
I love risotto, don’t you? I have recipes for risotto in both of my cookbooks – one in Wait, That’s Vegan?! for Creamy Risotto with Shredded Zucchini and Basil Kale Pesto and one in The Vegan ABCs Cookbook for Risotto with Peas and Fresh Herbs. If you don’t have my books yet, head over to your local bookstore or online to buy them! But I digress. Let’s talk about this gorgeous bowl of goodness!
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!
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!