It’s summertime, and the zucchini plants are in full production mode. I lucked out and found these tiny, baby zucchini at the farmer’s market, and felt they deserved to be honored in a special dish. Cooking with zucchini presents its own challenges, and this method is the best for mastering the zucchini harvest. This is a perfect way to use your summer squashes, of any size, and a fast side dish that everyone will love.

When I say “Peanut Sauce,” do you think, Thai? Or something sweet, like Peanut Butter Caramel? Well, there are peanuts ground into sauces in many cuisines of the world. Like this African Style Peanut Sauce. A little spicy, with juicy tomatoes and sweetly sauteed onions and garlic, this one makes a pan of crispy purple sweet potato fries into a meal. Adults and kids alike love peanut butter, and will love this sauce, which can be made ahead and kept in the fridge for snacks or meals.

On today’s “Monday Night Meals” segment I made a big salad of potatoes, chickpeas, olives, zucchini and more, all bathed in a lively balsamic vinaigrette. As we assembled the salad, I put to rest your concerns that potatoes are “too high-carb” to enjoy.
Go ahead and dig into potato salad, it’s a delightful and wholesome food!

Every Spring, you’ll see asparagus tarts on magazine covers and in the food section of your paper. It’s a classic because asparagus is one of the first vegetables to harvest in the Spring, and because it looks so good in a photo. The curb appeal of a golden, crispy crust filled with gracefully tapering spears is truly off the hook. Most of those tarts will feature a hefty amount of dairy, whether in the form of cheese or creme fraiche. That’s why I wanted to make a purely plant-based asparagus tart for all of you.