Summer's Here!

Another one of those magazines that has me dog-earing almost every single recipe is "you know who's" Everyday Food. I love the PBS show by the same name...I always watch with pen and paper in hand. And the great thing about the recipes are that they are (or at least appear to be) very accessible...doable...for the everyday cook. Oh...Well...I suppose that is why it's called Everyday Food. Oh yeah. I'm quick. I've actually found myself doing that often. I'm sort of talking things out with myself as I'm writing and having revelations along the way. Welcome to my brain. Here's one more page to I can now unfold... Gnocchi w/ Summer Veggies adapted from Everyday Food (June 2009) serves:~4 Olive Oil- ~1 1/2 Tbs. Zucchini- 2 small-ish (~1 lb) Summer Squash- 2 small-ish (~1 lb) Garlic- 2 cloves, minced Grape Tomatoes- 1/2 pint, halved Gnocchi- 1 lb. Fresh Mixed Herbs- big handful I used basil, oregano, thyme & marjoram Freshly grated Parmesan- ~1/2 c. + more for sprinkling butter- 2 Tbs. Sea Salt & Black Pepper- to taste Lemon- 1 (~1/4 c.) Heat oil in large skillet over medium-high heat. Add zucchini, summer squash & garlic. Cook until just tender. Add tomatoes and stir until they just release their juices, ~2 minutes. Cook gnocchi according to package/recipe directions. Drain, reserving 1 c. cooking liquid. Add gnocchi to skillet and toss. Chop up your herbs. Add reserved cooking liquid. Remove from heat and stir in chopped herbs, butter and lemon juice. Stir in parmesan & season to taste with salt and pepper.

Serve with extra parmesan for sprinkling and a loaf of Pane Rustico for sopping up the juices. ***Reminder- Sunday is the final day for submitting your BSI: Greens recipes for this week!! Thanks to everybody who has sent a recipe in so far. Please go take a look at all of the entries if you haven't done so yet. And be prepared to drool.