Easing into Summer
with Roasted Tomato & Prosciutto Flatbread, Rigatoni Pepperonata, Balsamic Steak, & more
Happy June!
I feel as if we’re close enough to the summer season to start acting like it.
This week’s menu is inspired by summer produce, longer days, and the kind of cooking that feels simple. However, there are still a few details that feel somewhat transitional—a reminder that we’re not quite in the thick of summer yet!
The frozen corn, the roasted tomatoes, a soup that somehow feels right this time of year. We’re essentially leaning into the season without going all in, if that makes sense.
May this menu meet you where you need. It’s a fun shift in flavors, pairings, culinary lessons, and one I’m excited for you to enjoy.
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