Artfully, this recipe arranges the prolific golden flowers from the summer squash plants with scrumptious style by filling their petals with pancetta, lemon, and ricotta.
Tomato & Aubergine Tart
This unassuming tomato and eggplant tart captures the home-grown taste of a summer garden. For a kaleidoscope of pattern, color, and texture, try using a variety of heirloom and cherry tomatoes. Ingredients For the Aubergine Topping: 2 cups ¼-inch-thick sliced French aubergine or Japanese eggplant 1 tablespoon extra-virgin olive oil […]