Example Blog Post

To me, this dish heralds the beginning of summer and outdoor dining. When our local farmer’s market features baby squash and zucchini, it’s time for two of my favorite summer dishes (baby vegetable carpaccio and linguini with deep-fried zucchini blossoms). Preparation of this dish couldn’t be easier: simply slice the tiny zucchini and squashes as thin as you can get them (a mandoline would be ideal for this), drizzle with extra virgin olive oil (Davero, for example), squeeze fresh lemon juice, then top with thinly shaved parmeggiano-reggiano cheeze, coarse sea salt and freshly ground pepper. It’s a feast for the eyes as well as the palate!