Squash It
Now's the time to brighten up your plate with zucchini, summer squash and pattypans. Such versatile vegetables that can be eaten raw, simply steamed, sautéed, layered in a lasagna. You name it!
Just Peachy
You can't bite into a peach this time of year without the juice running down your arm. And that's the way we like it! Here are some great recipes to put peak-of-season peaches to great use. And learn a great little technique for removing the skin while you're at it.
A Roundup of Red Pepper Recipes
Four chefs take red peppers on a culinary ride we think you'll enjoy. Grill Fire-Roasted Red Peppers with Brooke Vosika of the Four Seasons. Or try a spin on pesto with a Roasted Red Pepper version courtesy of Hell's Kitchen finalist Jason Santos (congrats!). For the perfect companion to fish, roasted meats and vegetables, make Spain staple, Romesco Sauce, with Keith Pooler of Bergamot. Phyllis Kaplowitz of Bakers' Best delivers with a tangy Sour Apple Red Pepper Jelly which is a great dipping sauce for a variety of things including Baked Buffalo Chicken Brochettes.
Cambridge Center Farmers' Market
how-to lunchtime cooking series
- Live demos every Wednesday, featuring local chefs cooking with local farm-fresh ingredients
- Location: 5 Cambridge Center,
at the Kendall "T" stop - Next week's guests are Keith Pooler of Bergamot at 12:00pm and Mary Dumont of Harvest Restaurant at 1:00pm
- For the full schedule, click here
