I have a new (used) grill and an unstoppable desire to cook on it every night. I love being able to cook outside when my kitchen becomes too hot to bear, not to mention taking advantage of the long daylight hours before fall returns. These pizzas make an incredibly soft dough that has a wonderful crispy texture in just 5 minutes of cooking on the grill. Using summer squash was a no brainer because I have gotten several pounds of squash every week and was looking for something fun to do with it – the colorful squash mixed with the tomato sauce and fresh cheve makes this pizza beautiful and super tasty.
Basil is one of those smells that always makes me think Summer. It is so bright and aromatic, once it starts to grow you better start using it- otherwise the basil will flower and the plant will start to taste bitter. Basil is a classic accompaniment to tomatoes, something about that combination makes both ingredients stand out and taste so fresh, this simple spaghetti recipe is just that: fresh pasta, fresh pesto, and fresh cherry tomatoes.
This Kohlrabi Slaw is light, tangy and refreshing. I think it’s a great side dish to accompany Saturday grilling or your weekly standbys. You can make it ahead if you’re attending or hosting a party. It will keep it in your fridge for a couple days; dinner side one night- lunch snack the next day. This slaw uses 5 items from my share this week- which is great to get so many products from the share into one dish- and I love that all of the produce in this dish is directly from the farm, no supplements needed.