NYT Cooking: A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.(The New York Times Company has partnered with Chef’d to make available a meal kit version of this recipe, here.)
Summer Beet Stacks - Ingredients 4 beets, small to medium sized 4 ounces goat cheese cup walnuts, chopped cup balsamic vinegar cup walnut oil 1 tablespoon fresh thyme leaves, roughly chopped salt & pepper
Use up that excess zucchini crop in this really simple Quinoa, Feta and Grilled Zucchini Salad. The grilled zucchini adds a delicious smoky element to the salad, and leftovers are great for the lunchbox.