NYT Cooking: Summer pasta A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.
Chopped Thai Salad with Sesame Garlic Dressing - a rainbow of power veggies including edamame, bell peppers, kale, spicy cashews, and cilantro tossed with a flavorful made-from-scratch Thai dressing. 390 calories per serving
Zucchini is one of my favorite vegetables of all time. Ridley loves roasted broccoli, so I decided to give roasted zucchini a try. He loved the Parmesan Zucchini Wedges that we made.especially dipped in ketchup!