Menu Plan Monday: Padrón Peppers (recipe)

Summer-Squash Soup with Parsley Mint Pistou from Gourmet Magazine, September 2006 Soup 3/4 stick (6 tablespoons) unsalted butter, cut into pieces 1 medium onion, halved lengthwise and thinly sliced crosswise 1/2 teaspoon salt 2 lb yellow summer squash, halved and thinly sliced (peel if not super fresh) 2 carrots, peeled and thinly sliced 1 thin-skinned

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