Thank you to Melanie Barsuk from Simple Gourmet for the delicious Meatless Monday recipe below! A plant-based diet is just one of the secrets that people in Blue Zones have known and practiced for centuries. You can find more great recipes and suggestions at www.simple-gourmet.com.
In Southern California it is just barely beginning to feel like fall. Summer had one last gasp with triple-digit days and we were happy to enjoy the sunshine just a little bit longer. One of nature’s cues that summer is turning into the fall is the disappearance of summer squash at the Farmer’s Markets (goodbye zucchini, patty pan, golden rod) and the introduction of winter squash (hello butternut, acorn, spaghetti, kabocha). But there’s this little window of overlap that happens in the beginning of October in California where we get both and that’s exactly what’s happening right now. So with the last push of zucchini still showing up at the markets, we recently made one of our favorite, simple summer squash dishes: Grilled Summer Squash with Ricotta and Herbs. This is the kind of dish that makes the whole family dig into their veggies and it’s hearty enough to be a Meatless Monday main course. Enjoy this last taste of summer!!