Summer is best with one-ingredient eats… Ok, maybe you need some olive and salt, too.
candy cane beets. I am a skins-on beet-devotee. So I like making discs so I’m not overwhelmed with the fibrous skin.
yellow carrots. I love roasting carrots because the different girths allow for different textures in the end thanks to their different cooking times.
heirloom tomatoes. I like to make tomato sandwiches, garnished with tomato and with a side of tomato. Maybe because I am an Italian, I love tomatoes. A roasted tomato is just perfect.
yellow watermelon. As the days of summer drift by, so does the melon season. I haven’t had nearly enough melon yet. Luckily we picked up this yellow-fleshed beauty at the farmers market.