We’ve reached that time of year when you can’t give away summer squash and zucchini. They are everywhere, and everyone is over it. I mean no one in this family truly loves these veggies so we were over it pretty quickly around here. I was happy to come across a number of recipes from Animal, Vegetable, Miracle, which I’ve been reading for what seems like forever(#momlife). This one for disappearing squash orzo has been dubbed the favorite so far.
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I love a good carbonara. It’s got all the essentials, starchy pasta, tossed with a thick creamy sauce and pops of salty flavor from the pancetta. Then there are the additions, which are really just there so you don’t overload on the aforementioned factors. In this case, I decided to go with a handful of my favorites from this early spring season, and a spritz of lemon. Al-together this spring vegetable carbonara is a dream on a plate.
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We have entered the season for fresh produce in the northeast and man am I happy about it. I’ve got garlic and onions curing in the garage, tomatoes leaping off the vines at me, beans, squash, and cucumbers rolling in. There are even some halfway decent carrots in the garden (I’ve never grown a good carrot until this year), I’m leaving them in and just pulling them as we eat them right now….
Have you guys seen this eat your greens series I’m doing over on Instagram? If not go check out my highlights right now. I’ll wait.
Pretty cool huh? I’m hoping to get a pretty big collection (close to 100 if possible) of recipes in there and then turn that into a blog post for all the recipes, or something. I’m not 100% clear on that yet. Anyway, While scouring my old photos for recipes that use greens (DUDE, you guys my food photo collection is insane!) I stumbled across these photos, of this amazing dish, that was never posted….
Well, ladies and gentleman, I am no longer in my 20s. I should feel different right? Don’t you become magically wiser when you rise up into the grown-up world of your 30s? No? I guess it’s just wishful thinking….
