Last weekend, I grabbed a basket and headed up to my friends and neighbors' house, Lucia & Mark, which is a small farm in the heart of the town. My mission was to pick some organic vegetables and eggs right there at the spot.
I keep a small herb garden at the deck, and Brady started a small garden in our backyard last year, but it does not compare to our friends' garden.
They have flowers, fresh eggs and produce. Every year they plant, harvest and store for the cold days of winter, eating fresh and organic throughout the year, and that is a blessing.
These two photos are from our small garden, and I can't wait to taste our tomatoes and eggplants.
I've been experimenting different tasty ways to cook with vegetables, specially in the summer when I find them fresh, they are so full of flavors.
That's my friend picking some fresh produce for me.
We got back home with yellow squash, onions, zucchini, eggs, potatoes, tomatoes, beets, some beans and kale as well. So much inspiration to experiment in the kitchen.
I never cook beets because Brady does not like them, but looking at these beauties I felt inspired by them and decided to cook something simple and delicious, a health attempt to change his mind - baked squash and beets, light and fresh.
Baked Summer Squash & Beets
It is really easy, and it's darn delicious, packed with all things good and healthy. Not only was it delicious, but Brady had a chance to eat beets for the first time and ask for more. So perfect!
This recipe is prepared in just a few steps, and frankly, I didn't have a plan, I just knew I wanted to prepare an easy dish using fresh ingredients I had at home.
♥ 2 zucchinis
♥ 2 yellow squash
♥ 2 beets
♥ olive oil
♥ pomegranate balsamic vinegar
♥ freshly grated parmesan cheese
♥ freshly grounded pepper
♥ fresh herbs (I used lemon-thyme, oregano, basil from my garden)
Preheat oven to 350 degrees
Slice the vegetables and toss with the other ingredients but the grated cheese, which should be sprinkled at the top. If the dish you use is small you can have more than one layer of vegetables, in this case sprinkle cheese on top of each layer.
Bake for about 30-35 minutes.