From the Author
Regardless of whether you call themzucchini or yellow squash or courgette, the summer squashes are at their peakin August. Remember to pick them when they're small, every day, to avoid themonsters.
And I've heard it said to keep yourcar locked to avoid the neighbors leaving their extra zucchini on the frontseat....
My menus use lots of fresh,seasonal produce, easy to find ingredients, and avoid processed foods. Therecipes are easy to follow with each day having detailed instructions. Themenus and recipes are designed for two but all increase easily. Best of all, Iremember that half of a red pepper was used on Tuesday so the other half willget used in a few days.... Even if it goes over to the next menu week.
In this book you will find 7 fulldinner menus for each week in August, plus one bonus week to finish summer.Each 'Day' has all the recipes, including side dishes as well as step-by-stepmeal preparation instructions. Two days include first courses. There is a codedshopping list for all of the ingredients, grouped by category, for each week.
Where possible I plan ahead, makingenough rice pilaf to have leftovers for a rice pilaf salad, for example. Youwill see recipes that use 1/4 cup of polenta, or 1/3 cup of rice. I plancarefully to not make too much food.
Relax and have some fun in thekitchen (and on the patio) this summer.