Dinner from the Farmers’ Market
Dinner from the Farmers' Market
Mark Boughton
September is the most glorious food month. Herb gardens are thick with basil and mint. Tomatoes hang heavy from the vine. Green bell peppers turn crimson. Pumpkins and gourds make their way into farmers’ markets. Celebrate.
Squash gives extra flavor and Vitamin A to cheese grits.
Grilled Shrimp and Bell Peppers
A surprising pesto with pistachios takes humble seafood skewers to new flavor heights.
A refreshing riot of orange melon and red tomato.
This big, rustic whole-meal cake is perfect with morning tea or milky coffee.
