In Utah the weather is glorious and the garden is producing lots of squash, cucumbers, eggplants, and tomatoes. Even though I probably have one or two favorite ways of using each of these crops, I always enjoy coming up with new recipes for garden veggies each year. This year my yellow squash has been abundant, plus I've already talked about how I have a big surplus of sage, so this weekend I made another batch of
sage-pecan pesto, and then tossed some of it with freshly-roasted yellow summer squash. What an easy recipe with a completely delicious result!
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In Utah the weather is glorious and the garden is producing lots of squash, cucumbers, eggplants, and tomatoes. Even though I probably have one or two favorite ways of using each of these crops, I always enjoy coming up with new recipes for garden veggies each year. This year my yellow squash has been abundant, plus I've already talked about how I have a big surplus of sage, so this weekend I made another batch of sage-pecan pesto, and then tossed some of it with freshly-roasted yellow summer squash. What an easy recipe with a completely delicious result!