No. 1 : Quick Recipe

Indian Summer Pasta Salad

  • 2 LB Zucchini or Yellow Squash, in 1/2” Slices
  • 2 Cups Grape Tomatoes – about a pint
  • 1 Large Red Onion cut in 8 pieces
  • 1 Tsp Sea Salt
  • 4 TB Extra Virgin Olive Oil, divided
  • ½ Tsp Red Pepper Flakes
  • 2 Garlic Cloves, Grated
  • Zest and Juice of a Lemon
  • 1 TB Red Wine Vinegar
  • 1 Tsp Dijon Mustard
  • Sea Salt and Freshly Ground Black Pepper
  • 1 Package Whole Wheat Pasta (or other pasta) cooked and drained per box directions
  • 1/2 Cup Chopped Kalamata Olives
  • 1/2 Cup Crumbled Feta Cheese
  • 2 TB  Chopped Mint Leaves 
  • 2 TB Chopped Oregano

Step One 

Add the squash to a sheet pan along with the red onion and grape tomatoes. Toss with 1 TB of oil and the salt and red pepper on the sheet tray. Spread it out and slide into the 400F oven. Roast until golden brown on the edges, about 30 minutes.

Step Two

While the veggies are roasting, add the garlic, lemon zest and juice, 3 TB oil, vinegar and mustard to a jar and shake well. Season to taste with salt and pepper. 

Step Three 

When the veggies are done, serve over the whole wheat pasta, sprinkle with olives and feta and garnished with oregano and mint.

No. 2 : Kitchen SCOOP

Zucchini and Yellow Squash are part of a group of squashes that are called “Summer Squash”. They have soft skin and are harvested during the summer months, best when used only a week or two after harvest. Pattypans, yellow and green zucchini, yellow crookneck and eight ball are all part of the group. Winter squashes like acorn, delicata, pumpkin and hubbard have much thicker skins and can be cured and kept for a much longer time.

No. 3 : Clever Idea

Have you seen lots of different kinds of pasta in the grocery store lately? This recipe is perfect for trying out one of the new ones like black quinoa, red lentil or black bean. Not only are they delicious, they are typically colorful, too! 

No. 4 : Wine FIND of the Week

Vidal-Fleury Cotes du Rhone
Rhone Valley, France
About $14.00

A veggie-centric dish like this week’s pasta salad calls for a medium bodied red wine like easy drinking Cotes du Rhone, This one is from the Rhone’s oldest continuing winery, founded in 1781.Thomas Jefferson’s visit in 1787 was its first contact with the United States; he called the wines “ justly celebrated”. Its delicious bright cherry flavors are from typical Rhone grown grapes: Grenache, Syrah, Mouvedre and Carignan. You’ll discover a wealth of flavor in this inexpensive bottle!

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