Last night I went out into the garden and was amazed at how much was ready to pick. I know people here in Seattle have not been thrilled with this year’s hot summer but it has done wonders for tomatoes, squash and other warm season crops.
With a basket full of squash, beans, herbs and tomatoes it was time to get to work!
First on the menu was homemade noodles.
Noodles with EVO, fresh tomatoes and tangy parmesan cheese.
Next I roasted crook necked squash with olive oil, sea salt and curry powder. Just slice, toss with ingredients and cook in a 400 degree oven for about 15 minutes, (depends on size of slices).
Curried squash with an oregano garnish.
I lightly steamed the beans then sliced them up with the remaining tomatoes and tossed them with a spicy vinaigrette.
A zingy fresh salad.
Dessert was a fresh fruit tart made with a super quick and easy recipe.
Ok, the kiwi is not from my garden.
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