Summer has officially begun. Well, by the calendar, that is. Last week held the first day of summer. Looking outside today in the Pacific Northwest is another story. It’s cold. It’s raining.
While the weather might not get the message, summer foods are in full swing. I’m eating all the Rainier cherries, asparagus, watermelon and peaches I can get my hands on.
My Opa brought over some home-grown strawberries earlier this week, and I even got the chance to make strawberry jam. Look for that post later.
If you’ve never had homemade strawberry jam, you’ve not lived. It tastes so…strawberry-y. It’s so strawberry-y, you’ll feel like you’re tasting them for the first time. Summer in a jar.
Recently while at Mayfield Lake with my family, I went on a cooking marathon and came up with this Roasted Tomato, Asparagus and Zucchini Couscous with Lemon Basil Dressing.
It is easily my favorite thing I’ve made in a while. So simple. So freaking full of flavor and goodness.