Summer’s here! My CSA is kicking serious booty and the produce at my local farmers market is bangin! Summer is my favorite season of the year. My anniversary, birthday, and husband’s birthday all occur over the next few steamy months, but most importantly [wink]…the veggies are KILLER. And, hello!, tomatoes are just around the corner! That means my love affair with fresh bloody marys will soon begin again. Swoon.
My CSA box last week was abound with summer squash and basil (along with kale, cilantro, broccoli, Chinese cabbage, cucumbers, kohlrabi, and salad mix!). I’ve also got loads of garlic scapes from the CSA and market which I’ve been using for a lot of pestos, sauces and veggie sautees. I knew the summer squash was destined for the grill – grilled squash is superb! – but I wanted to jazz it up a bit and use up some of the basil and garlic scapes, but not in the usual pesto. I happened to have mint and lemons hanging around in the fridge, so I decided to make a gremolata to top the grilled squash.