With summer upon us, there is no better time to head to the local farmers market and produce stands to take advantage of the season’s best and tastiest offerings.
While butternut squash is considered a winter variety, I find it available pretty much year round and see no reason to limit it in the summertime. It is a wonderful side dish substitute for sweet potatoes served warm as in my Honey-Roasted Butternut Squash recipe, but it is also equally fabulous served chilled on top of a salad.
Typically, you’ll be hard pressed to get me excited about eating zucchini; however, my Shrimp and Edamame Zoodle Stir-Fry will have you running out to purchase a spiralizer to create zucchini noodles (zoodles) of your own … forgetting all about your aversion to zucchini. Just me with an issue with vegetables? That’s OK, all the more reason that this recipe will appeal to even the pickiest of eaters.
And last but not least, I’d be remiss if I didn’t end with something seasonal and sweet. My Bakery-Style Blueberry Muffins use blueberries straight from the freezer and from last season’s pick at Blue Harvest Farms in Covington. I light up like a Christmas tree when the email goes out saying the bushes are ready for pickin’. If you’ve never been to a u-pick farm, I urge you to find one and take the family. It’s a sweet way to spend the morning!