Happy June! Thanks to the holiday on Monday, this week was a short one. On Sunday, we had a beautiful and absolutely delicious barbecue at my grandparents, featuring a menu from Bon Appétit’s spring issue. The highlight was definitely the Torn Zucchini with Mint and Calabrian Chiles (seen below). I hope you all had a great long weekend and cheers to summer!
Memorial Day Freeze
Blue Skies in Hope Ranch
Bon Appétit’s Charred Bread with Ricotta and Cherry Salsa
Zucchini, Steak, Chicken, Salad. Boom.