The colors of summer

August in Northern California brings some of my favorite colorful fruits and vegetables to the table. Versatile bright green zucchini and yellow crookneck squash. Luscious vine-ripened tomatoes in every color of the rainbow. The perfect palette against which to build a locally-inspired dinner menu.

I started with the squash. Sliced them into uniform pieces (Pete would be so proud of his granddaughter) and tossed them with some lime infused olive oil, a pinch of salt, and a tablespoon of honey. Arranged them on a baking sheet and tossed them in a 450 oven for about 20 minutes.

Meanwhile, I sliced and salted the tomatoes -- that's really all they needed.

"Slice" turned out to be the theme of the evening. I sliced one of Aidell's Roasted Pepper and Corn sausages (produced locally and sustainably) and browned it in my everyday pan. Stirred in a bit of leftover sour cream to cut the spice a bit and balance with the other components.

Plate.

Photograph.

Eat.

Bon Appetit!

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