By Jessica Mozo
’Tis the season for juicy red tomatoes straight from the vine, homegrown squash and zucchini, and all those other mouth-watering fresh veggies and fruits your green thumb – or your neighborhood farmers’ market – provides.
Yes, gardening season is in full swing again. And that means it’s easier than ever to incorporate healthy, delicious produce into your cooking regime.
A great place to start is with our Cabbage-Apple Slaw. Shredded cabbage and tangy chopped apples are tossed with a homemade dressing of sour cream, lemon juice, chopped shallot and horseradish.
Round out the flavors of that tangy, sweet salad with our Tomato and Field Peas drizzled with savory Garlic Aioli.
The main course, a shrimp and veggie pasta recipe, bursts with summer flavor. Succulent shrimp are sautéed in tart lemon juice and olive oil and combined with farfalle pasta, zucchini, summer squash, red bell pepper, heirloom tomatoes, carrot, basil, parsley and oregano.