Even though the weather in Portland has been sweltering, the good news is that it's also brought with it some amazing local bounty in the form of fresh fruit and vegetables. It's truly a pleasure to visit my local farmer's market each week and besides all the beautiful fresh berries, I also noticed these gorgeous seasonal Peter Pan squash. The above pictured yellow beauties came at a bargain at just 3 for $1, making it impossible to leave them at the market.
Finding an easy squash gratin recipe on Martha Stewart, I decided to cook them up tonight for dinner and they were fantastic. The gratin method gave it a hint of luxury and cheesy goodness that was achieved through a small dose of grated parmesan, while the sprinkling of crunchy panko on top made each bite a little toothsome. Yellow squash gratin recipe, courtesy of Martha Stewart.
But that's not all, as I have another easy recipe to share with you for baked Kadota figs. Acquiring these gorgeous ripe figs from our neighbor Alison, we couldn't wait to try them and had to break one open and eat it raw. While you really didn't need to do anything to them because they're so flavorful on their own, I decided to cut them in half, top them with a little bit of smoked mozzarella and bake them for 10 minutes on 450 degrees. After that I topped them with a little bit of fresh pepper and tangy balsamic vinaigrette. The flavors produced something refreshing, refined and oh so delightful.
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