Hello July!
After a scorching week, tomorrow promises to bring a break in our heat wave and I am finally thinking about baking again. The produce at the markets is so inspiring and each day I am coming home with something new to play with in the Simple Bites kitchen.
My own garden has surprised me this year, flourishing despite the lack of attention from me. The zucchini (or courgettes) are beautiful right now, with every plant producing 4-5 per week. I harvest them while they are small and add them to everything from Easy Roasted Vegetable Spaghetti to my Harvest Tortilla Soup.
Since we’ve been rocking the summer of the spritz, I’ve also been incorporating my homegrown zucchini into little pre-dinner appetizers and they are too good not to share the recipe.